Turns out that you don’t need flour to make cookies that melt in your mouth. This recipe makes 10 to 12 cookies.
1 cup nut butter or peanut butter
1 cup caster sugar or replacement sweetener
1 teaspoon of baking powder
1. Preheat the oven to 200ºC (390ºF).
2. Cream butter and sugar in a bowl by stirring quickly (or blending in a food processor).
3. Beat in the baking powder.
4. Add the egg. Mix until it is all well combined.
5. The dough will be sticky, so be prepared to get your hands messy. Wet them with water to make it easier to create balls.
6. Roll some dough into a ball, I used about 1 teaspoon of dough as the smaller the cookies hold together better.
7. Line a baking tray with baking paper (or ensure it’s well greased with dairy-free margarine) and place dough balls on tray. Use a fork (dipped in hot water first) to press down balls.
8. Bake in the oven for about 10 minutes. You will know the cookies are done when they feel cooked but still a bit soft (don’t wait for them to totally harden).
9. Take the tray out of the oven and let the cookies rest for at least 5 minutes on the tray.
10. Carefully transfer cookies to a cooling rack. After ten minutes or so, they will have hardened and be ready to eat.
SOURCE: Recipe adapted from the Gluten-Free Girl and the Chef