By Cathe Olson
These delicious, crunchy cookies are similar in texture to shortbread. We especially like them with crunchy peanut butter. They contain no wheat, eggs or refined sugar.
1/2 cup unsalted butter or coconut oil, softened
1 cup peanut butter (regular or crunchy)
1 teaspoon pure vanilla extract
1/2 cup maple syrup
1/3 cup milk (dairy or non-dairy)
1 1/2 cups cornmeal
1 1/2 cups barley or brown rice flour
1/4 teaspoon sea salt
1/2 teaspoon baking powder
Preheat oven to 350. Oil cookie sheet. Beat butter or coconut oil, peanut butter, vanilla, maple syrup, and milk together until creamy. In separate bowl, stir together remaining ingredients. Add cornmeal mixture to peanut butter mixture and stir until combined. Roll dough into walnut-sized balls. Place on baking sheet. Flatten each ball with a fork twice in a criss-cross pattern. Bake 11 to 13 minutes or until bottoms are golden. Let cool one minute, then remove to rack to cool completely.
Yield: About 4 dozen