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Holiday Peanut Butter M&M cookies

December 14, 2010

Ingredients:

1/4 cup white rice flour
1/4 cup brown rice flour
1/4 cup sorghum flour
1/4 cup tapioca starch
1/2 teaspoon of xanthum gum (or guar gum – not 100% sure I needed it since these cookies are not crumbly, but I always add it in as a rule of thumb.)
2/3 cup gluten free oats
1 cup peanut butter
1/2 cup butter (or butter substitute)
1 cup packed brown sugar
1/2 cup sugar (or sugar substitute)
1 egg (I don’t know enough about egg replacers to suggest a substitute here, but the eggs probably serve a binding function)
1 1/4 teaspoon vanilla extract
1 12.6 oz bag of Milk Chocolate M&Ms (I would also think that dairy free chocolate chips would work)

Instructions:

Preheat oven to 350 degrees.

Cream peanut butter, butter and sugars (or sugar substitutes) until fluffy. (I was very thankful for my electric mixer in this – I just beat on medium for a few minutes and it did the job)

Beat in egg and vanilla once the above mixer has become creamy.

If using mixer, put on low and add flour slowly while the mixer is running.

Remove bowl from electric mixer and stir in M&Ms (or chocolate chips) by hand.

Form mixture into 1 inch balls and place on baking sheet. Flatten by using tines of a fork pressing down (think of making a criss-cross pattern, though the M&Ms get in the way of the actual pattern.)

Bake 10-12* minutes or until edges are lightly browned and centers are still soft. Cool one minute on baking tray, then transfer to wire racks to cool completely.

*The original recipe called for 10-12 min baking time. I did about 15 minutes. I also use a stoneware pizza tray when cooking cookies, so I’m not sure if that affected the baking time or if it was in the conversion to gluten free. The best option is to monitor the cookies from the 10 min mark on and figure out what time works best with your oven.

I made these a couple weeks ago and froze them for finals week, just got them out of the freezer yesterday and they seemed to have frozen and thawed well, though I keep all baked goods in the fridge to keep them from going bad in a day or two. A quick pop in the microwave for 30 seconds and these cookies are good to go. Not quite as delicious as fresh from the oven, but still yummy!

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