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{raw sugar crusted peanut butter dots}[gluten-free]

peanutbutter dots starvingchef e1359257293290 {raw sugar crusted peanut butter dots}[gluten free]

These cookies were made for the celebration of peanut butter day. (January 24.) Yes, we DO celebrate this day in my family as my husband is a true peanut butter addict and can have it with everything at anytime. So that morning I woke him up with a fresh flax milk-banana-peanut butter shake which really got him going for the rest of the day. After work, while he was out playing video game with his friend I decided to surprise him with this very delicious crumby cookies. Next they I brought a small cookie jar with me to work and it seemed they all wanted to have more.

Ingredients:

(for about 48 dots)

1/2 cup organic unsalted butter, room temperature

3/4 cup organic crunchy peanut butter

1/3 cup cane sugar

1/3 cup raw sugar

1 organic egg

2 tbs soy milk (or flax milk, almond milk whichever you have at home)

1 ts organic vanilla extract

1 1/2 cups brown rice flour

1 ts gluten-free baking soda

1 pinch of salt

additional raw sugar

some shaved or coarsely chopped dark chocolate

Method:

Preheat oven to 375°F.

In your Kitchen Aid or standing mixer with the wire whip attached beat butter and peanut butter until blended. Gradually add both sugars, vanilla extract, soy milk, salt and egg; beat it until it’s fluffy. In another bowl mix dry ingredients; brown rice flour and baking soda. Lower the speed on your mixer and add the flour mixture 4 spoons at a time.  When everything is incorporated start rolling about 1 inch balls and roll them into the additional raw sugar. Place them on your baking sheet (don’t grease it) leaving some space between them. Bake them for only about 10-12 minutes until they become lightly brown. Once you take them out of the oven press the chocolate bits in the center of each cookie. It is okay if your cookie cracks on the side.  Enjoy!

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