Ingredients
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1/2 cup rice flour
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3/8 cup tapioca starch
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3/8 cup sorghum flour
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1 teaspoon xanthan gum
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/4 cup butter, softened
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1/4 cup Butter Flavor Crisco
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1/2 cup brown sugar (packed)
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1/2 cup granulated sugar, plus extra
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granulated sugar, for rolling
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1/2 cup crunchy peanut butter
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1 large egg
Instructions
- Preheat your lovely oven to 350 degrees F.
- Cream the butter, shortening and sugars together until fats are nice and fluffy.
- Add egg and combine.
- Switch to your paddle attachment and add flours, xanthan gum, salt, baking soda and baking powder a little at a time until combined. Dough will be thick! Add peanut butter last and beat until smooth.
- Portion out dough into 1 oz (by weight) portions. Or, if you don't want to break out the scale, make 24 portions. Roll portion dough into a ball shape.
- On a plate or in a shallow bowl pour out about 1/2 cup granulated sugar. Roll the cookie dough balls in sugar until completely coated. Add more sugar as needed.
- Put sugared dough balls on an ungreased cookie sheet, leaving ample room for expansion. I got about 12 on an AirBake sheet. Flatten balls with tines of a fork, then turn 90 degrees and do it again to form a criss-cross pattern (try not to do this too hard or you'll have very flat, but chewy cookies).
- Bake for 10 minutes, being sure to rotate the cookies at 5 minutes to minimize burning. Allow to cool for 2 or 3 minutes on cookie sheet so cookies will set properly. Cool and devour.