Makes about 20 Cookies--Picture Coming Soon!
1 1/2 c peanut butter (smooth or chunky)
3/4 c packed light brown sugar
1/4 c molasses
1/4 c maple syrup
1/4 c turbinado sugar
1/3 c honey
1 large egg
3/4 t baking soda
3/4 t vanilla extract
3/4 GF flour
Preheat oven to 350 degrees.
Blend together peanut butter and egg. Add all the sweeteners and vanilla. In a separate bowl combine flour and baking soda. Incorporate into wet mixture.
Drop by tablespoonfuls on a greased cookie sheet, about 2 inches apart. Flatten with a glass coated with butter or oil (may need to re-coat after a few cookies).
Bake 10-12 minutes until lightly browned. Let cool on baking sheets for 5 minutes before removing to wire rack to cool completely. Can be frozen for storage, up to 1 month.
This recipe started off from one I made out of Cookies & Cream. Check out the review of this cookbook.
1 1/2 c peanut butter (smooth or chunky)
3/4 c packed light brown sugar
1/4 c molasses
1/4 c maple syrup
1/4 c turbinado sugar
1/3 c honey
1 large egg
3/4 t baking soda
3/4 t vanilla extract
3/4 GF flour
Preheat oven to 350 degrees.
Blend together peanut butter and egg. Add all the sweeteners and vanilla. In a separate bowl combine flour and baking soda. Incorporate into wet mixture.
Drop by tablespoonfuls on a greased cookie sheet, about 2 inches apart. Flatten with a glass coated with butter or oil (may need to re-coat after a few cookies).
Bake 10-12 minutes until lightly browned. Let cool on baking sheets for 5 minutes before removing to wire rack to cool completely. Can be frozen for storage, up to 1 month.
This recipe started off from one I made out of Cookies & Cream. Check out the review of this cookbook.