Some family members have food allergies, so when I saw the author of a cookbook on tv I was intrigued. She did a whole cookbook of desserts that are gluten-free, dairy-free, egg-free, soy-free, and nut-free! The book is called 'allergy-free desserts' by Elizabeth Gordon. I tried this recipe today and I am impressed! It really does taste like a peanut butter cookie!! The only thing I veered from was that I didn't have palm fruit oil shortening so I used vegetable shortening. She does give addresses where you can order ingredients if they aren't handy where you live.
PRETEND PEANUT BUTTER COOKIES
3 Tbsp water
1 Tbsp ground flaxseed meal
1 1/4 cups Bob's Red Mill Gluten Free All-Purpose Baking Flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp xanthan gum
1/2 cup organic palm fruit oil shortening
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup sunflower seed butter
1/2 tsp vanilla extract
Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper. In a cup or small bowl, combine the water and flaxseed meal and allow to thicken for 3 to 5 minutes. In large bowl, whisk together the flour, baking powder, salt, and xanthan gum.
In the bowl of a stand mixer, cream together the shortening, sugars, and sunflower seed butter. Scrape down the sides of the bowl, then beat in the flaxseed mixture and the vanilla. Scrape down the sides of the bowl again. Stir in the dry ingredients until thoroughly combined.
Using a tablespoon scoop the dough and drop 2 inches apart onto the baking sheets. Press the cookies down with the tines of a fork, dipped in sugar, in the criss-cross pattern characteristic of peanut butter cookies.
Bake the cookies for 10 to 12 minutes or until the edges are golden and the tops no longer look wet. Transfer the baking sheets from the oven to the cooling racks and cool for 10 minutes, then transfer the cookies directly onto the racks to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
