Munchy Crunchy Gluten-Free Peanut Butter Cookies
Author: Robin Gagnon (Mom Foodie)
Recipe type: dessert
Serves: 30 cookies
- 1 cup millet flour (or other gluten free flour)
- ½ cup rice flour (or other gluten free flour)
- 1 tsp. baking powder
- ½ tsp. cinnamon
- 1 tsp. Kosher salt
- 1 tsp. vanilla extract
- 1 cup light brown sugar (firmly packed)
- ¼ cup honey
- 2 eggs
- ½ cup buttermilk
- ⅔ cup natural peanut butter
- 2 cups oats
- ½ cup sunflower seeds (substitute roasted peanuts if you prefer)
- ¼ cup slivered almonds (substitute roasted peanuts if you prefer)
- 2 tbs chia seeds (substitute poppy or sesame seeds if you prefer)
- Preheat oven to 350 degrees.
- Mix together flour, baking powder, cinnamon & salt.
- Add vanilla, brown sugar, honey, eggs, buttermilk and peanut butter. Mix well.
- Add oats, seeds and nuts. Stir until evenly distributed.
- Drop spoonfuls of the batter approximately 2 tbs. in size, onto a baking sheet.
- Bake for approx. 12-13 minutes until cookies are set.
*if you taste dough prior to baking, you may notice a bitter taste, this is from the millet flour, and will dissipate once cooked.
Serving size: 1 cookie Calories: 135 Fat: 5 Carbohydrates: 20 Fiber: 2 Protein: 4
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/munchy-crunchy-gluten-free-peanut-butter-cookies/
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