Peanut….Peanut Butter…or Any Butter
Did you get where I was going there? Remember that song? An oldie but a goodie. Last night I made what may have been the best (and simplest) cookie I’ve had in a very long time. And guess what? They were gluten-free, dairy-free, refined sugar-free and egg-free. Any recipe with this few ingredients that manages to taste this delicious is an absolute winner in my book.
I adapted these chewy little nuggets from the incredible Heidi Swanson of 101 Cookbooks. I subbed in GF flours and used almond butter in place of peanut butter. But I suspect they’d be delish with sunflower butter for those with nut allergies, or any nut butter for those wanting to experiment. I mean, you could even get crazy and mix a few…
- 250 g Gluten-free flour blend (I used a mix of sorghum, brown rice & millet f lours with arrowroot and potato starch)
- 1 teaspoon xantham gum or guar gum
- 1 teaspoon baking soda
- 3/4 teaspoon fine grain sea salt
- 1 cup organic almond butter (chunky preferable)
- 1 cup organic maple syrup
- 1/3 cup extra virgin olive oil
- 1 1/2 teaspoons vanilla extract
Preheat oven to 350 F, place racks in top third. Whisk gluten-free flour/starch blend, whisk in xantham or guar gum, baking soda and salt. Set aside. In separate bowl combine nut butter, olive oil, maple syrup and vanilla. Pour flour mixture over the nut butter mixture and stir until just combined. Place in the fridge for 20 minutes or so, stir again, and drop by heaping tablespoonfuls onto baking sheets lined with parchment or lightly coated in coconut oil. Press down on each one gently with a back of a wet fork. Cook for 13-15 minutes, cool for 5 minutes and transfer to rack.
Try not to each 12 at a time.