Alpiste Peanut Crisps
15 Minutes Prep + 10-12 Minutes Baking
18 Servings (36 cookies)
Position oven rack in the centre of the oven.
Preheat oven to 350° F (180° C).
Line baking sheets with parchment paper.
In a bowl, combine alpiste and oat flours, xanthan gum and baking soda.
In a separate bowl, cream brown sugar, peanut butter, margarine, chopped peanuts, egg and vanilla.
Stir in flour mixture. Blend well with rubber spatula scraping bottom and sides of bowl.
Shape into 1 inch (2.5 cm) balls. If desired, roll in granulated sugar. Place 2 inches (5 cm) apart on parchment-lined baking sheets. Flatten slightly with fork.
Bake 10-12 minutes, until cookies are set.
Let cool on pan for 2 minutes. Remove to racks and let cool completely.
1 cup (250 mL) alpiste flour
1/3 cup (75 mL) oat flour
1/2 tsp (2 mL) xanthan gum
1/2 tsp (2 mL) baking soda
1/4 cup (50 mL) brown sugar, lightly packed
1/2 cup (125 mL) peanut butter (smooth or crunchy)
1/4 cup (50 mL) margarine
1/2 cup (125 mL) chopped peanuts
1 large egg
1/2 tsp (2 mL) vanilla extract
1/4 cup (50 mL) granulated sugar (optional)