I am so allergic to the most amazing cookies my mother made
when I was a little girl...crisp buttery peanut butter cookies!
The kind made with crunchy Peter Pan Peanut Butter...you remember those?
Yummm...now that I am allergic to peanuts (2006), gluten (2012), fat (everyday) lol...
I needed something different...
Parchment paper and the toaster oven has become my
best friends since I have only the makeshift kitchen lol...
Here is how I made these delicious wonderful cookies...
Butter and Gluten-Free Soy Butter Cookies
2 cups gluten-free white rice flour**
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 jar (about 15 ounces+) creamy soy butter
1 cup natural, unsweetened apple sauce
1 cup Splenda brown sugar
2 large brown eggs
1 teaspoon vanilla extract
2 tablespoons hot water
Preheat oven to 400 degrees.
Cover a cookie sheet with a piece of parchment paper.
In a large mixing bowl, mix together flour, baking powder and soda, blending well.
Add apple sauce and brown sugar, mix well.
Then add soy butter and hot water, mix all the ingredients until creamy.
Finally add the eggs and vanilla extract.
If needed mix a bit more flour until dough is the right consistency to roll into ball for cookies.
(**White Rice Flour can be dependent on many things so you may need a bit more.)
Drop by round tablespoon fulls onto the baking sheet about 2 inches apart.
Dip a fork into a bit of flour or brown sugar and make crisscross patterns
on the top of each cookie.
Bake until golden brown, about 12 minutes.
Allow cookies to cool before removing from pan.
Store in an airtight container.
You can change the taste of this cookie by adding...
1/8 of ground ginger
1/8 of ground nutmeg
1/8 or ground cinnamon
delicious...almost a snicker-doodle flavor...