Author Angela Litzinger at test.angelaskitchen.com
Ingredients
1/2cupgluten free oats
1/2cupfinely ground white rice flouror 1/4 cup white rice flour and 1/4 cup sorghum flour
1/4cupsweet rice flour
1/4cupcorn starchpotato starch or arrowroot starch
1/4teaspoonxanthan gum or guar gum
1/4teaspoonsalt
1/2teaspoongluten free baking powder
1/2cupshorteningI use organic palm shortening
1/4cupno-stir style crunchy natural peanut butter
1/3cupsugar
1/3cuppacked brown sugar
1eggor for egg free: 1 T. ground flax seed mixed with 3 T. hot water until thick
1/2teaspoongluten free vanilla extract
Filling:
1/2cupno-stir style creamy natural peanut butter
2/3cuppowdered sugar
3 to 4teaspoonsmilk substitute of choice as neededI like coconut or almond milk in this
Instructions
In a skillet over medium-high heat, toast the gluten free oats until they start to get golden edges. Be sure to stir often, not allowing the oats to burn. Cool oats then pulse in a clean coffee grinder or blender until the texture of quick-cooking oats. Put in bowl with other rice flours, corn starch, salt, baking powder, and xanthan gum. Whisk together well.
In the bowl of your mixer, cream the shortening, peanut butter and sugars together until fluffy. Add egg (or flax mixture) and vanilla. Blend. Add dry ingredients, mixing well. Cover dough and refrigerate for 2 hours up to overnight.
When the dough is chilled, make dough balls with 1 teaspoon dough. Roll each teaspoon of dough in your hands until circular. Place the balls of dough at least 1 1/2″ apart on a cookie pan lined with Silpat or parchment. Press the dough with a glass to flatten to about 3/8″ thick. Smooth edges, if desired. I poked the cookies with a toothpick 3 times in a triangular pattern. This is to make it look more authentic and to help the cookie stay more flat while it bakes.
Bake the cookies in a preheated oven at 350 degrees for about 7 minutes, or until the edges are beginning to become golden. Allow the cookies to cool for a couple of minutes on the pan until it sets up a bit. Remove cookies with a thin edged spatula to a cooling rack.
While cookies are baking and cooling, mix the filling ingredients until smooth. Add extra milk substitute one teaspoon at a time as needed to make a creamy smooth filling. The amount needed will vary depending on the peanut butter used.
When cookies are cool place one teaspoon of filling on the bottom of half of the cookies baked. Top each cookie with filling with another plain cookie. Gently press the cookies together, allowing filling to push out to the edge.
Like their inspiration, these cookies freeze well.