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Title: Gluten-Free Peanut Butter Cookies
Categories: Cookie
Yield: 36 Servings

3/4cCrunchy peanut butter
3/4cMashed potato
3/4cSugar
1 Egg
1/2cRice flour
1/4cCornstarch
2tsCream of tartar
1tsBaking soda
1tsVanilla
1/4cCoarsely chopped peanuts

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 thichness. Sprinkle peanuts over top. Bake in 375 oven for about 15-20 or until golden brown around edges.

Makes 36 cookies, approximately 64 calories and 3 grams fat per cookie.

From Canadian Living.

Posted by Sharon Stevens

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