John Myers
Ingredients for 1 servings:
- 350 g rice flour or brown rice, ground
- 2 tbsp, heaped cornstarch (arrowroot starch)
- 200 g peanut butter, fine, unsweetened
- 50 g margarine
- 2 eggs
- 180 g sugar
- e.g. soy milk (soy drink) or rice drink
- possibly cinnamon or ground vanilla
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
gluten- and lactose-free, sweet energy bombs
Preheat the oven to 180°C fan/convection oven. Combine all ingredients except the rice milk with the dough hook of a hand mixer until you have a crumbly dough and knead it into a ball. If the dough is still too dry, add enough rice milk to make it easy to shape. Line two baking sheets with parchment paper. First, form the dough into small balls about 2 cm in diameter and flatten each ball on the sheet. Leave some space between the cookies; they may spread slightly. Bake the cookies for about 10 minutes, until they are appetizingly browned. Then carefully remove them from the baking sheet and let them cool on a wire rack. As is often the case, the cookies taste even better if they are stored in a cool, dry place in a cookie tin for a few days; they will also soften a bit. My recipe always yields about 50 cookies.
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