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These tasty peanut butter cookies make a scrumptious, gluten-free treat that will curb your cravings any time. Rice flour, coconut oil and sugar combine for a soft and delightfully chewy bite.
Recipe yields 36 servings
Preheat oven to 375° and lightly coat a baking sheet with nonstick cooking spray.
In a medium bowl, cream the coconut oil, peanut butter and sugar into a smooth paste. Add the egg and mix until light and thick. Add the remaining ingredients and beat well.
Drop by rounded tablespoonfuls onto the baking sheet.
Dip a fork into the rice flour and press the tops of the cookies with the fork. Press a second time crosswise to make a crisscross pattern, while pressing to a 1/4-inch thickness.
Bake for 8 to 10 minutes, or until lightly browned around the edges. Place on a wire rack to cool.