banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Crisp Peanut Butter Cookies

    Share

    Crisp Peanut Butter Cookies

    3/4 cup (180 mL) tapioca flour
    3/4 cup (180 mL) buckwheat flour
    1/2 tsp (2 mL) guar gum
    1/2 tsp (2 mL) baking soda
    1/4 tsp (1 mL) fine sea salt
    1 egg
    3/4 cup (180 mL) raw cane sugar 1/2 cup (125 mL) natural creamy peanut butter*
    1/4 cup (60 mL) unsalted butter at room temperature
    1 tsp (5 mL) vanilla
    1 cup (250 mL) brown rice crisp cereal
    1/2 cup (125 mL) unsalted peanuts, chopped, toasted

    Advertisement

    *Can substitute cashew butter, if you wish.

    Preheat oven to 350 F (180 C). Line baking sheets with parchment paper. Combine flours, guar gum, baking soda, and salt in bowl. Stir to blend.

    Place egg and sugar in mixing bowl and beat with electric mixer until light and fluffy. Add peanut butter, unsalted butter, and vanilla; beat just until blended. Add flour mixture and stir with wooden spoon until combined. Fold in cereal and nuts.

    Scoop out tablespoons of dough and place 1 in (2.5 cm) apart on prepared baking sheets. Gently press down with a fork dipped in water. Bake in centre of preheated oven until cookies are golden and crisp, about 15 to 18 minutes. Cool on a wire rack.

    Makes 3 dozen.

    Store in tightly covered container at room temperature for up to a week.

    Each serving contains: 81 calories; 2 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 10 g carbohydrates; 1 g fibre; 31 mg sodium

    TIPS: Tapicoa starch is flavourless and offers a lighter texture. It’s best used for only 50 percent of the total flour content, so we paired it with buckwheat. Contrary to its name, buckwheat is a member of the rhubarb family; it’s chock full of protein, fibre, and minerals.

    Guar gum is a binding agent, but use it sparingly. You can also use xanthan gum in place of the guar gum. For crispiness we added an organic brown rice cereal.

    Source: "Gluten-Free Holiday Goodies", alive #338, December 2010

    Advertisement

    Crisp Peanut Butter Cookies

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.