February 13, 2008

Ellery's Peanut Butter Cookies

My 9 year old daughter Ellery has been gluten-free since she was 6. Due to her dietary limitations and her love of all baked goods, she has become quite the experimenter in the kitchen. This recipe evolved as a result of lacking ingredients for another recipe that we were trying to make, so we used what we had and we liked this one better! Enjoy.

1/4 C. extra virgin olive oil
1/4 C. butter
1/3 C. honey or maple syrup
2 Tbsp. molasses
2 eggs
2 tsp. vanilla
1 C. peanut butter (cashew or almond butter or a mixture of all three works too)
1 C. Bob's Red Mill Garbanzo/Fava flour mix
1 C. brown rice flour
1 C. corn flour
2 tsp. baking powder
1 tsp. baking soda
optional: raisins, chocolate chips, coconut

Preheat oven to 350 F. Cream butter, oil, honey, molasses, eggs, vanilla and peanut butter together in large bowl. In medium size bowl mix all dry ingredients, add to liquids and mix well. Form dough into walnut sized balls and place on lightly oiled cookie sheet. Flatten with moistened fork and bake 10-12 min. until light brown. Makes about 4 dozen cookies.

3 comments:

Dan Kent said...

I'd love to try this recipe out...good think places like New Seasons offer different kinds of flour in the bulk section. That way I don't have to commit to more than 1/2 c of rice flour out of the gate.

Also wondering if the beneficial properties of Olive Oil survive the baking process.

Great stuff, Krista! Keep up the good work.

Kelli said...

this looks good
from lexi

Krista Anderson-Ross ND said...

I always knew you shared a certain epicurian sensibility, Lexi! They replace commercial granola bars in our house and are great to grab for on the road or in a sack lunch. When you try them out, write back on the blog to let me know what you think!