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Ingredients
-
1/2
cup granulated sugar
-
1/2
cup packed brown sugar
-
1/2
cup creamy peanut butter
-
1/2
cup shortening
-
1
teaspoon gluten-free vanilla
-
1
egg
-
1 1/3
cups from 1 box (16 oz) Betty Crocker™ Gluten Free All Purpose Rice Flour Blend
-
1
teaspoon xanthan gum
-
1
teaspoon baking soda
-
1/4
teaspoon salt
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-
Heat oven to 375°F.
-
In large bowl, mix sugars, peanut butter, shortening, vanilla and egg. Stir in remaining ingredients.
-
Shape dough into 36 (1 1/4-inch) balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in granulated sugar.
-
Bake 8 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.
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90
Calories
5g
Total Fat
1g
Protein
10g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size:
1 Cookie
- Calories
- 90
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Saturated Fat
- 1g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 70mg
- 3%
- Potassium
- 35mg
- 1%
- Total Carbohydrate
- 10g
- 3%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 6g
- Protein
- 1g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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Recipe Tips
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