Crunchy Peanut Butter Cookies


  • 1+1/4 c. brown rice flour
  • 1 tsp. Rumford baking powder
  • 1/4 tsp. sea salt
  • 1 Tbsp. cornstarch
  • 1/2 c. crunchy peanut butter, more if necessary
  • 1/4 c. pure maple syrup
  • 1/4 c. canola oil
  • 1 tsp. vanilla


  1. Place dry ingredients into a medium bowl and stir well. Make a well in the center and add the rest of the ingredients. Stir together until well mixed, adding more peanut butter as necessary.
  2. Spray a cookie sheet with non-stick vegetable oil spray. Roll dough into tablespoon sized balls and flatten onto cookie sheet.
  3. Bake at 350 degrees F for 15 – 20 minutes. Remove from oven and cool on baking sheet before removing.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Gluten-Free Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.