Recipe - Gluten-Free Peanut Butter Cookies

Three fourths cup Crunchy peanut butter
Three fourths cup Mashed potato
Three fourths cup Sugar
1 Egg
One half cup Rice flour
One fourth cup Cornstarch
2 teaspoon Cream of tartar
1 teaspoon Baking soda
1 teaspoon Vanilla
One fourth cup Coarsely chopped peanuts

In bowl, cream together peanut butter and mashed potato until smooth. Beat
in sugar until fluffy. Beat in egg. Combine rice flour, cornstarch, cream
of tartar and baking soda. Add to peanut butter mixture; mix well. Stir in
vanilla. Place in refrigerator for about 25 minutes until batter firms a
bit. With hands gently form batter into round balls.(1 tsp sized); place
on nonstick baking sheet 2One half inches apart. Using fork that has been
dipped into rice flour, flatten cookies to about One fourth inch thichness.
Sprinkle peanuts over top. Bake in 375 oven for about 1520 or until golden
brown around edges.

Makes 36 cookies, approximately 64 calories and 3 grams fat per cookie.

From Canadian Living.

Posted by Sharon Stevens

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini