2 c. gluten free baking mix ( I use Pamela's)
1 1/2 t. egg-replacer powder
2 T. warm water
1/2 c. peanut butter
1/3 c. pure maple syrup
Combine egg replacer powder and warm water and then add to baking mix.
Add peanut butter and maple syrup.
Drop by large tablespoonsful and
flatten with fork. Bake at 350 for about 20 minutes. Gluten free
cookies totally "melt in your mouth"!
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