Choc Peanut Butter Cookies (Egg, Dairy, Gluten Free)
256 g Peanut Butter (sugared)
50 g Lite Olive Oil
5 g Vanilla
1/4 tsp Sea Salt
60 g Sugar
12 g Ener-G Egg Replacer
110 g Tapioca Flour
100 g Rice Flour
40 g Baking Cocoa
110 g water (use only what’s needed to moisten)
Mix all ingredients except flours & water. Mix in flours, then use what’s needed of water til kneadable but not sticky.
Roll into balls & flatten, or roll out and cut. Cookies will NOT spread out while baking!
Bake at 350° 11-13 minutes on lightly sprayed cookie sheet. Makes 24 cookies.
Ener-G Egg Replacer is optional, but helps keep cookies together better and are less crumbly.
Ener-G Egg Replacer Ingredients: Potato Starch, tapioca starch flour, leavening (calcium lactate [not derived from dairy], calcium carbonate, citric acid), sodium carboxymethylcellulose, methylcellulose
Whey Isolate can be added to make a chewier cookie, next trial more water or more water with less Whey Isolate