1/2 cup soft butter. Not margarine, not shortening
1/2 cup crunchy (natural) peanut butter
1/2 cup demerara sugar (packed)
1/2 cup white sugar
1 egg
1 tsp vanilla
1/2 cup brown rice flour
1/4 cup millet flour
1/4 cup white rice flour
1/4 cup tapioca starch
1/4 cup potato starch
1 tsp baking soda
1/2 tsp xantham gum
1/2 tsp salt
Heat oven to 375F. Prepare cookie sheets with parchment paper or silicone sheets.
Mix dry ingredients in a bowl and set aside.
Beat butter & peanut butter with sugars until well blended. Add egg and beat again. Add vanilla and beat.
Add dry ingredients to the butter mixture. Beat until well blended.
Drop cookie dough by small spoonfuls onto prepared cookie sheets a couple inches apart. Flatten slightly with rice flour drenched fork.
Bake 8 minutes and remove from oven. If you like chewy cookies, let them cool on the cookie trays for a few minutes before sliding onto racks to cool completely.
Makes about 4 dozen cookies, half of which will never see the cookie jar in our house.
Optional: just after the flour, blend in a cup of dark organic chocolate chips.
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