GLUTEN-FREE PEANUT BUTTER COOKIES
BY CERES ORGANICS
READY IN 35 MINUTES | SERVES 12-18
INGREDIENTS
1 cup Organic Brown Rice Flour
1/2 cup Organic Almond Meal
1/4 cup Organic Tapioca Flour
1 tsp baking powder⠀
½ teaspoon baking soda⠀
pinch of sea salt⠀
1/2 cup Organic Peanut Butter Smooth
1/2 cup Organic Brown Rice Malt Syrup
1/4 cup Organic Coconut Oil, melted
Chocolate Drizzle
80g Chocolate melted of your choice
METHOD:
1. Using a sieve placed over a bowl, add the dry ingredients scraping with a spoon until all lumps are removed.⠀
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2. In another bowl, whisk together the almond butter, rice malt syrup, and coconut oil.⠀
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3. Add the dry ingredients to the wet ingredients and mix well.⠀
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4. Cover the bowl and pop in the fridge for a couple of hours to chill.⠀
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5. Preheat your oven to 180°C on bake and line 2 baking trays with baking paper.⠀
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6. Scoop around 2 tablespoons worth of cookie dough onto your prepared baking tray and roll into a ball. If you have cookie cutters, flatten your dough and press your cookie cutter into shape. Continue until you’ve used up all the dough. Bake for 15 or so minutes, until cookie edges are golden.⠀
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7. Leave cookies to cool, then drizzle melted chocolate. Optional to pop in the fridge so chocolate is set. Store cookies in air tight containers. They will keep for up to 1 week.