Wheat and Gluten Free Peanut Butter Cookies

These wheat and gluten free cookies are so easy and delicious. Wheher you eat wheat or not, you will enjoy these cookies. Go ahead and add some chocolate chips or carob chips for an added something special. 🙂

Directions:

Yield: 3-4 dozen (depending on the size)

1. In a large bowl, mix together the peanut butter, mashed potatoes and the granulated sugar using a hand mixer.
2. Add the eggs and mix.
3. Add the dry ingredients: brown rice flour, corn starch, cream of tartar, baking soda, mixed nuts (optional) and chocolate chips (optional). Also add the vanilla and mix together.
4. After mixing, you may find that the cookie dough is a bit gooey. This could be because it is warm or you used hot potatoes. If it is gooey, place in the refrigerator for 20-30 minutes and the dough will be easier to work with.
5. Scoop cookie dough onto a parchment lined cookie sheet using an ice cream scoop or tablespoon.
6. Dust a fork with granulated sugar and press down on the top of the cookie. Repeat for each cookie.
7. Bake at 350°F for 15-20 minutes until they are golden brown around the edges.
8. Remove from the cookie sheet and let them cool on wire cooling racks. The wheat and gluten free cookies may be a little bit crisp right out of the oven, but they will soften as they sit.

Enjoy!