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 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.