Go Back
Print
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
5
from 1 vote
Munchy Crunchy Gluten-Free Peanut Butter Cookies
Gluten-Free Peanut Butter Cookies with plenty of extra seeds and nuts for crunch.
Course
Dessert
Cuisine
American, gluten-free
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
30
Calories
135
kcal
Author
Robin Gagnon
Ingredients
1
cup
millet flour
or other gluten free flour
½
cup
rice flour
or other gluten free flour
1
tsp.
baking powder
½
tsp.
cinnamon
1
tsp.
Kosher salt
1
tsp.
vanilla extract
1
cup
light brown sugar
firmly packed
¼
cup
honey
2
eggs
½
cup
buttermilk
⅔
cup
natural peanut butter
2
cups
oats
½
cup
sunflower seeds
substitute roasted peanuts if you prefer
¼
cup
slivered almonds
substitute roasted peanuts if you prefer
2
tbs
chia seeds
substitute poppy or sesame seeds if you prefer
Instructions
Preheat oven to 350 degrees.
Mix together flour, baking powder, cinnamon & salt.
Add vanilla, brown sugar, honey, eggs, buttermilk and peanut butter. Mix well.
Add oats, seeds and nuts. Stir until evenly distributed.
Drop spoonfuls of the batter approximately 2 tbs. in size, onto a baking sheet.
Bake for approx. 12-13 minutes until cookies are set.
Notes
*if you taste dough prior to baking, you may notice a bitter taste, this is from the millet flour, and will dissipate once cooked.
Nutrition
Serving:
1
cookie
|
Calories:
135
kcal
|
Carbohydrates:
20
g
|
Protein:
4
g
|
Fat:
5
g
|
Fiber:
2
g