Peanut Butter Lace Cookies
adapted by Ellen Allard from
gluten free, vegan, dairy free

1/2 cup Gluten Free Flour Mix (see below)
2 tbsp flaxseed meal
2 tbsp almond meal
1/2 cup GF rolled oats
1/2 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/2 tsp xanthan gum
1 tsp vanilla extract
2 tbsp canola oil
1 tbsp applesauce
1/4 cup maple syrup (agave syrup would be a suitable substitution)
1/4 cup creamy peanut butter

Preheat oven to 325 degrees. Mix all the ingredients in a large mixing bowl, stirring well to incorporate everything together. Drop the dough onto either a greased cookie sheet or a parchment paper covered cookie sheet. Dip a fork into a glass of water and then press the tines of the fork into the surface of the cookie to create that oh-so-authentic peanut butter cookie look. Dip the fork into the water before pressing each cookie.

These took 15 minutes in my oven. I let the tray sit on the counter for about 5 minutes before transferring the cookies to a cooling rack where they sat for about 3 seconds before one of the cookies jumped into my hand, whereupon I gobbled it up. And then I had another. I almost went back for a third cookie, but it was 11 PM!

BTW, next time, I'm going to add chocolate chips. Vroom, vroom, vroom.

Gluten Free Flour Mix
from Annalise Roberts Gluten Free Baking Classics

For 3 cups of this mix, blend the following (remember to use 1/2 cup of this mixture per recipe above):
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour