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Ingredientes
- 3/4 c. Crunchy peanut butter
- 3/4 c. Mashed potato
- 3/4 c. Sugar
- 1 x Egg
- 1/2 c. Rice flour
- 1/4 c. Cornstarch
- 2 tsp Cream of tartar
- 1 tsp Baking soda
- 1 tsp Vanilla
- 1/4 c. Coarsely minced peanuts
Direcciones
- In bowl, cream together peanut butter and mashed potato till smooth. Beat in sugar till fluffy. Beat in egg. Combine rice flour, cornstarch, cream of tartar and baking soda. Add in to peanut butter mix; mix well. Stir in vanilla. Place in refrigerator for about 25 min till batter firms a bit. With hands gently form batter into round balls.(1 tsp sized); place on nonstick baking sheet 2-1/2 inches apart. Using fork which has been dipped into rice flour, flatten cookies to about 1/4 inch thichness.
- Sprinkle peanuts over top. Bake in 375 oven for about 15-20 or possibly till golden around edges.
- Makes 36 cookies, approximately 64 calories and 3 grams fat per cookie.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 12 servings | |
| Calories 210 | |
| Calories from Fat 84 | 40% |
| Total Fat 9.89g | 12% |
| Saturated Fat 2.29g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 190mg | 8% |
| Potassium 242mg | 7% |
| Total Carbs 27.0g | 7% |
| Dietary Fiber 1.5g | 5% |
| Sugars 14.36g | 10% |
| Protein 5.11g | 8% |
