Gluten Free Peanut Butter Cookie Mix
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A dry cookie mix made with soy, tapioca and potato or teff flours. Pack it in a jar or bag and add margarine, egg and peanut butter when baking.
Ingredients
- 1/2 teaspoon baking soda
- 1 cup soy flour
- 1/4 cup tapioca flour
- 1/4 cup potato flour or teff flour
- 1/2 cup brown sugar
- 1/2 cup white sugar
Equipment
- mixing bowl
- airtight jar
- zip-top bags
- baking sheet
Directions
- Put the dry mix ingredients in a jar or large zip-top bag.
- Close it and label it with the baking directions.
Notes
Add at baking time: 1/2 cup gluten free, casein free margarine; 1 egg; 1/2 cup salted natural peanut butter. Preheat oven to 375°F. Mix one jar of mix with the margarine, egg, and peanut butter until a smooth dough forms. Roll into teaspoon-sized balls, 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes. Cool on the sheet 5 minutes, then on a wire rack.
Storage: dry mix airtight in a cool, dry pantry up to 3 months. Dough refrigerated, bake within 2 days, or freeze balls up to 3 months. Cookies airtight about 3 days at room temperature or frozen up to 3 months.
Nutrition
Serving: 29g | Calories: 128kcal | Carbohydrates: 15g | Protein: 2.2g | Fat: 6.9g | Saturated Fat: 3.1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 84mg | Potassium: 56mg | Fiber: 0.5g | Sugar: 9.2g | Vitamin A: 130IU | Vitamin C: 0.2mg | Calcium: 9.9mg | Iron: 0.5mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 24 servings from the whole mix with 1/2 cup gluten free, casein free margarine, 1 egg, 1/2 cup salted natural peanut butter; potato flour or teff flour (the first choice counted), gluten free counted as butter, salted natural peanut butter counted as smooth peanut butter. Brands and portions vary, so use it only as an approximation.
