Mlasley
11-09-2007, 05:05 PM
This recipe comes from Moosewood Celebrates cookbook. I tweaked it a little to make it gluten free. They come out golden brown, chewy, crunchy, and sweet.
1 c brown sugar, packed
1/2 c natural peanut butter
1/4 c vegetable oil
1 egg
1 T pure vanilla extract
2 T light corn syrup
1 3/4 c Bob's red mill gluten free all purpose flour
1 t. baking powder
1t. baking soda
1/2 t salt
1 to 2 T water if needed
Preheat oven to 375 degrees. Put parchment paper on baking sheets.
Cream together brown sugar, peanut butter, oil, egg, vanilla, and corn syrup. Add dry ingredients to wet ingredients and blend. The dough will be stiff and crumbly; if it won't hold together add water.
With your hands, shape and roll the dough into 1-inch balls. Place them on the baking sheet and flatten with the bottom of a glass (or the palm of your hand).
.Bake for about 10 minutes until golden brown. Cool on a rack .
1 c brown sugar, packed
1/2 c natural peanut butter
1/4 c vegetable oil
1 egg
1 T pure vanilla extract
2 T light corn syrup
1 3/4 c Bob's red mill gluten free all purpose flour
1 t. baking powder
1t. baking soda
1/2 t salt
1 to 2 T water if needed
Preheat oven to 375 degrees. Put parchment paper on baking sheets.
Cream together brown sugar, peanut butter, oil, egg, vanilla, and corn syrup. Add dry ingredients to wet ingredients and blend. The dough will be stiff and crumbly; if it won't hold together add water.
With your hands, shape and roll the dough into 1-inch balls. Place them on the baking sheet and flatten with the bottom of a glass (or the palm of your hand).
.Bake for about 10 minutes until golden brown. Cool on a rack .