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  1. Ok, I know these cookies aren't free from peanuts, but they are peanut butter cookies, after all! If you can do almonds, but not peanuts, definitely try this recipe with almond butter – yum! For the rest of us with other dietary restrictions, take heart! These cookies fit the bill! They're delicious, and still gluten-free, dairy-free, egg-free, soy-free, and sugar-free! Yes, they even have a low glycemic index! Enjoy these cookies on their own, or add chocolate chips (dairy-free chips are great too!) for a change of pace. High protein, loads of vitamins and minerals, dietary fiber – it's all there, and in a cookie!!! Maybe I should have called these “Guilt-Free Cookies”!!! Don't be daunted by some of the unusual flour ingredients. Try them if you will, or just use my all purpose blend instead, for a quick and easy recipe substitution. Ingredients: 1 ½ cups peanut butter (natural or no sugar added) ¾ cup agave nectar (light or dark) 1 Tbs. gluten-free vanilla extract ¼ cup unsweetened applesauce ½ tsp. salt 1 cup Nearly Normal All Purpose Flour* ¾ cup buckwheat flour (or Nearly Normal All Purpose Flour) 2 Tbs. mesquite flour (or Nearly Normal All Purpose Flour) 2 Tbs. almond meal (or Nearly Normal All Purpose Flour) ½ cup+ chocolate chips (optional) Cinnamon and sugar (or granulated splenda) mixture (or cinnamon only) for tops of cookies *Nearly Normal All Purpose Flour may be made using the recipe found in my cookbook, Nearly Normal Cooking for Gluten-Free Eating, or on my Web site. Directions: Preheat oven to 350 F. Blend peanut butter and all liquid ingredients together, then add in the dry ingredients, mixing until fully incorporated. Prepare a cookie sheet lined with parchment paper. Roll balls of dough approximately the size of ping pong balls in your hands and place on the prepared cookie sheet. Dip a fork in the cinnamon-sugar mixture and press into each cookie to flatten with a criss-cross design. Bake for 10-12 minutes and remove to cool on the pan. Finished "Free-From" Peanut Butter Cookies
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