Rice Flour Peanut Butter Cookies
March 24, 2000 Robin R. - Editor
About
Use up your leftover mashed potatoes with this gluten-Free version of traditional peanut butter cookies. Makes 36 cookies.
Ingredients
| Peanut butter, crunchy | 3/4 cup | |
| Mashed potato | 3/4 cup | |
| Sugar | 3/4 cup | |
| Egg | 1 ea | |
| Rice flour | 1/2 cup | |
| Cornstarch | 1/4 cup | |
| Cream of tartar | 2 tsp | |
| Baking soda | 1 tsp | |
| Vanilla | 1 tsp | |
| Coarsely chopped peanuts | 1/4 cup |
Directions
- In bowl, cream together peanut butter and mashed potato until smooth.
- Beat in sugar until fluffy.
- Beat in egg.
- Combine rice flour, cornstarch, cream of tartar and baking soda. Add to peanut butter mixture; mix well. Stir in vanilla.
- Place in refrigerator for about 25 minutes until batter firms a bit.
- With hands gently form batter into round balls (1 tsp sized); place on nonstick baking sheet 2-1/2 inches apart.
- Using fork that has been dipped into rice flour, flatten cookies to about 1/4 inch thickness. Sprinkle peanuts over top.
- Bake in 375 oven for about 15-20 or until golden brown around edges.
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