These are a tasty little treat and much lower in sugar than your traditional cookie. While I generally do not let my kids consume refined sugar, I do want them to be able to have a little treat every now and then, and the amount in these is minimal.
1 and 1/4 cup gluten free flour – I use 1/2 cup almond flour, 1/2 cup brown rice flour and 1/4 cup oat flour
1/2 tsp baking soda
1 stick salted butter (1/2 cup), softened to room temperature
1/2 cup light brown sugar
3/4 cup of creamy organic peanut butter
chocolate chips (1 per cookie) optional
1. Combine the flours and the baking soda in a small bowl.
2. Cream together the butter and sugar using a hand mixer or a stand mixer (paddle attachment works best with the peanut butter).
3. Next, mix in the peanut butter.
4. Add the egg and the vanilla and mix until combined.
5. Slowly add the flour and baking soda mixture.
6. Chill dough for 40 minutes (you can leave it longer).
7. Preheat oven to 350 degrees.
8. Roll the dough into small balls – approx. the size of half a tablespoon.
9. Stick one chocolate chip into the top of each ball.
10. Place on ungreased cookie sheet and bake for 8 to 9 minutes. They will be soft, but will harden as they cool. They will have a bit of a cake like texture.
11. Cool completely before storing.