Peanut Butter Compost Cookies | Page 5Yum Gluten Free

PEANUT BUTTER COMPOST COOKIES

{ SWEET TREATS TO DELIGHT. AMANDA PAA SHARES HER BAKING TIPS WITH YUM. }

Contributor: Amanda Paa

{ INGREDIENTS }

1/2 cup natural peanut butter

1/3 cup firmly packed dark brown sugar

1 large egg

3/4 tsp pure vanilla extract

1 tbsp + 1/4 tsp tapioca starch (or corn starch)

1 tsp baking soda

1/4 tsp salt

1/2 cup chocolate chips

1/4 cup unsweetened coconut

3 tbsp finely chopped pecans

1/4 cup finely crushed corn or rice cereal

2 tbsp cacao nibs

{ METHOD }

Preheat oven to 190°C. Add peanut butter, brown sugar, and egg to a large glass mixing bowl and mix for 2 minutes on medium speed (I use a hand mixer). Add vanilla extract, starch, baking soda and salt, mix on low for 30 seconds. Stir in remaining ingredients. Refrigerate for five minutes while oven is preheating. Using hands or a cookie scoop, make 2.5cm dough balls and place on parchment paper. Press down lightly and bake for 8 – 10 minutes, until edges are lightly browned. Remove and let cool on baking sheet for 4 – 5 minutes, then set on cooling rack.