Whether you have an intolerance to wheat and gluten or not, you are really going to enjoy these cookies. They are quick and easy to make and taste so good. Try sandwiching two baked and cooled cookies together with jam in the middle for an added treat.
Directions:
Yield: 5-6 dozen
- In a bowl, cream together peanut butter and mashed potatoes until smooth.
- Beat in sugar until fluffy. Beat in eggs.
- Combine flour, cornstarch, xanthan gum, baking soda, and add to batter. Mix well. Stir in vanilla and nuts.
- Place in refrigerator for 20 – 45 minutes until batter firms enough to handle.
- With hands, gently roll batter into round balls (1 teaspoon sized). Place on parchment lined baking sheet about 2 1/2 inches apart. Flatten cookies with a fork dipped in sugar.
- Bake in preheated 375°F oven for 15-20 minutes until golden brown around the edges for a softer cookie. If you like your cookies on the crispy side, leave them in the oven until they are completely golden brown.
- Store in an airtight container. I usually keep mine in the freezer and take out a half dozen or as many as we need at a time.
Ingredients:
- 1 and 1/2 cups of Peanut Butter
- 1 and 1/2 cups of Mashed Potato
- 1 and 1/2 cups of Sugar
- 2 large Eggs
- 1 cup of Wheat/Gluten Free All-purpose Flour
- 1/2 cup of Cornstarch
- 2 tsp of Baking Soda
- 1 tsp of Xanthan Gum
- 1 tsp of Vanilla
- 1/2 cup of Chopped Nuts or Sunflower Seeds
Comments