September 8, 2009

Gluten Free Peanut Butter Cookies

This is a wonderful alternative to an unbleached white flour peanut butter cookie. It uses sorgum flour which you can find fairly inexpensive at any health food store (or Fred Meyer). Sorgum is a grass that is harvested similar to the way you would harvest wheat. I don't use it very often, but in a cookie like this it is an excellent alternative to wheat and our bodies will thank us for the change! This recipe does use white sugar and brown sugar so maybe I should put it under my "pure indulgence" section ;).

1/3 cup brown rice flour
1/3 cup sorghum flour
1/3 cup cornstarch
1 cup quinoa flakes (or rolled oatmeal, but quinoa flakes are a wonderful alternative and highly nutritious)
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons oil
6 tablespoons peanut butter
1/2 cup cane sugar
1/2 cup brown sugar
1/4 cup vanilla rice milk (sorgum flour tends to be dry so adding an extra liquid helps)
1 teaspoon vanilla

Place all dry ingredients in a bowl and set aside. In a mixer add oil, peanut butter, cane sugar, brown sugar, vanilla rice milk and vanilla. Blend well. Add dry ingredients and mix until blended. To make them a nice giant size (like the picture) scoop 1/3 cup of dough and roll into a ball. Then use a fork to flatten out. You can fit about 6 on a cookie sheet. Bake at 350 degrees for 15 minutes (or until brown on the tops). Enjoy!

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