Peanut Minus Cookies
Yield
2 dozenPrep
10 minCook
15 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
peanut butter
natural |
|
| ½ | cup |
maple syrup
plus 3 tbsp, pure |
|
| ½ | teaspoon |
vanilla extract
pure |
|
| ¾ | cup |
rice
brown flour |
|
| ¼ | teaspoon |
sea salt
|
|
| ½ | cup |
peanuts
roasted, unsalted, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
peanut butter
natural |
|
| 118 | ml |
maple syrup
plus 3 tbsp, pure |
|
| 2.5 | ml |
vanilla extract
pure |
|
| 177 | ml |
rice
brown flour |
|
| 1.3 | ml |
sea salt
|
|
| 118 | ml |
peanuts
roasted, unsalted, chopped |
|
Directions
Heat oven to 350℉ (180℃). Have ungreased baking sheet(s) ready.
Combine peanut butter, maple syrup and vanilla in a large Add rice flour and salt; mix well. Fold in peanuts.
Form cookies, using 1 tablespoon dough for each. Place on cookie sheet, spacing 1 inch apart. Flatten gently with the tines of a fork. Bake until set, 11 to 12 minutes. Cool 1 minute on baking sheet, then transfer to a wire rack to cool.
