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Peanut Minus Cookies

Author/Submitted by:
Servings: 2
Categories: Cookies / Desserts / Nuts

16  ounces  Jar natural peanut butter
1/2  cup  Plus 3 Tab. pure maple syrup
1/2  teaspoon  Pure vanilla extract
3/4  cup  Brown rice flour
1/4  teaspoon  Sea salt
1/2  cup  Chopped unsalted roasted, peanuts

1. Heat oven to 350 degrees F. Have ungreased baking sheet(s) ready. 2. Combine peanut butter, maple syrup and vanilla in a large bowl, mixing until smooth. Add rice flour and salt; mix well. Fold in peanuts. 3. Form cookies, using 1 tablespoon dough for each. Place on cookie sheet, spacing 1 inch apart. Flatten gently with the tines of a fork. Bake until set, 11 to 12 minutes. Cool 1 minute on baking sheet, then transfer to a wire rack to cool. Yield: 2 dozen cookies Even though this recipe, from the Bread Shop in Chicago, uses no refined sugar, wheat flour, eggs or shortening, it surprises even the most skeptical types. The cookies are nicely textured and full of peanut butter taste.

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