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Sorghum Peanut Butter Cookies




Source of Recipe


Angela Lowry


Recipe Introduction


Recipe developed by: Barbara Kliment, Executive Director, Nebraska Grain Sorghum Board



List of Ingredients




1 ½ Cups creamy peanut butter
3 Cups sorghum flour*
½ Cup chickpea flour (garbanzo)**
1 Cup shortening
2 ½ Cups firmly packed light brown sugar
½ Cup sweet rice flour ***
6 Tablespoons GFCF milk
2 teaspoons xanthan gum
2 teaspoons vanilla
1 teaspoon salt
2 eggs
1 ½ teaspoons baking soda


Recipe



Heat oven to 375° F.

Combine peanut butter, shortening, brown sugar, milk, and
vanilla in large bowl.

Beat at medium speed of electric mixer until well
blended.

Add eggs.

Beat just until blended.

Combine flour, salt and baking soda.

Add to creamed mixture at low speed.

Mix just until blended.

Using a rounded tablespoon, drop 2 inches apart on baking sheet lined with parchment paper.

Flatten slightly in a crisscross pattern with tines of a fork.

Bake 8 to 10 minutes or until set and just beginning to brown.

Cool 2 minutes on baking sheet.

Remove cookies from pan to cool completely.

Makes about 6 dozen cookies.

Angela's Note: You might half this recipe!