Egg Free Nut Butter Cookies

Source: Diane Hartman, The Food Allergy Kitchen, All Rights Reserved

Ingredients:

1/2 cup margarine

1 cup nut butter (i.e. soy nut butter, pea butter or peanut butter)

3/4 cup light brown sugar

1/8 cup water

1 tsp gelatin powder

2 tsp vanilla extract

1 tsp baking powder

1/2 tsp baking soda

1 cup Tyler’s all purpose flour mix ~ see below

Instructions:

1.  Preheat oven to 350 degrees F.

2.  In a medium mixing bowl, cream together margarine, nut butter, vanilla & brown sugar. 

3.  In a separate small bowl, blend together gelatin powder, baking powder & baking soda.  This mixture will expand, so be sure to use a container that has enough room to accommodate the foamy expansion.  

4.  Add liquid mixture to creamed ingredients, blend until creamy and smooth. 

5.  Blend in flour. 

6.  Roll dough into 1 inch balls and transfer onto lightly greased cookie tray. 

7.  Using a fork, press flat using a criss-cross pattern. 

8.  Bake for 12-15 minutes, until lightly browned.

9.  Transfer to a cooling tray & allow to cool before transferring into a storage container.

 Tyler's Gluten Free Flour Mixture

Copyright, Diane Hartman, The Food Allergy Kitchen

6 cups brown rice flour

2 cups white rice flour

2 cups tapioca starch

2 cups arrowroot starch

3 Tbsp baking powder

2 Tbsp guar gum

Sift together until well blended.