Dairy-Free Gluten-Free Nut Butter Cookies
 
Prep time
Cook time
Total time
 
This recipe is adapted from Free For All Cooking by Jules E. Dowler Shepard. We made the recipe with chocolate chips, but I also love it with dried blueberries!
Author:
Recipe type: Dessert
Cuisine: American
Serves: about 18 cookies
Ingredients
  • ½ cup brown rice flour (can sub sorghum flour)
  • ⅓ cup gluten-free oat flour
  • ¼ cup potato starch
  • ¼ cup tapioca starch
  • ¼ teaspoon salt
  • 1 cup peanut butter, almond butter, sunflower seed butter, or soy “nut” butter
  • ½ cup honey or agave nectar
  • 1½ teaspoons vanilla extract
  • ¼ cup mashed banana (can sub applesauce)
  • ½ cup dairy-free chocolate chips
Instructions
  1. Preheat your oven to 350ºF and line a baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, whisk together the brown rice flour, oat flour, starches, and salt.
  3. In a separate bowl, mix the nut butter (or seed or soy butter), sweetener, banana, and vanilla, until well combined. Add the flour mixture from your other bowl and blend well. Fold in the chocolate chips.
  4. Shape dough into balls the size of ping pong balls. Place them on your prepared baking sheet, and either simply flatten and shape them you’re your hands, or use the old peanut butter cookie trick – dip a fork in sugar and use it to press down the dough for that criss-cross top.
  5. Bake the cookies for 10 to 12 minutes, or until they lose their sheen.
  6. Let the cookies cool for 10 minutes on the baking sheet before removing them to a wire rack to cool completely … or simply eat them.
Notes
Oat Flour: To make your own, grind ⅓ cup oats in your spice grinder or food processor for about 30 seconds, or until "floured."
Nutrition Information
Serving size: 1 cookie Calories: 183 Fat: 9.2g Saturated fat: 2.7g Carbohydrates: 22.9g Sugar: 12.5g Sodium: 98mg Fiber: 1.7g Protein: 4.2g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/gluten-free-nut-butter-cookies