Ingredients
1
cup brown rice flour
1
cup sweet white sorghum flour
1/4
cup white rice flour
1/4
cup tapioca flour
1/4
cup garbanzo and fava flour
1/4
cup potato starch flour
1 1/2
teaspoons xanthan gum
2
teaspoons gluten-free baking powder
1/2
teaspoon salt
1/2
cup crunchy peanut butter
1/4
cup sunflower or canola oil
2
eggs
1
cup packed brown sugar
1/4
cup almond milk, soymilk or regular milk
2
teaspoons pure vanilla
1/2
cup crunchy peanut butter
1/2
cup gluten-free powdered sugar
2
tablespoons granulated sugar
Preparation
Heat oven to 350°F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray (without flour).
In small bowl, mix flours, xanthan gum, baking powder and salt with whisk; set aside. In medium bowl, beat 1/2 cup peanut butter, the oil, eggs, brown sugar, milk and vanilla with electric mixer on medium speed until well blended. Gradually add flour mixture, beating on low speed until blended.
In small bowl, mix 1/2 cup peanut butter and the powdered sugar until fully incorporated; form into ball. Divide filling into 24 pieces and shape into balls; set aside.
Divide cookie dough into 24 pieces and shape into balls. Flatten each ball into 2 1/2-inch round; place 1 filling ball on each dough round and shape dough around filling, covering completely. In small bowl, place granulated sugar. Roll each ball in sugar and place on cookie sheet. Flatten in crisscross pattern with fork.
Bake 9 to 11 minutes or until set. Cool 5 minutes; remove from cookie sheet to cooling rack.
