Rice and potato cookies? Yup, that’s what’s in them and they’re pretty good if you can overlook the grittiness of the rice flour. If you’re going to be gluten free you just have to be open to trying different stuff.
So, you need bowl about this size.
Some honey from a jar about like this.
And put it in a the bowl with some butter.
Cream the butter and honey.
Add hazelnut spread,
Add rice flour,
and potato flour,
baking powder, xanthan gum
and mix until well mixed.
pre heat oven to 350ºF.
Place 2 inches apart onto lightly greased cookie sheet.
Optional, add butterscotch chips or any kind you like. Bake for 10-12 minutes.
Serve or make ahead.
Rice flour hazelnut cookies
Adapted from a peanut butter cookie recipe on the back of the Arrowhead Mills rice flour bag.
- 1/2 stick butter
- 1/3 cup honey
- 1 egg
- 1 tsp vanilla
- 1/2 cup hazelnut spread
- 1 1/2 cups rice flour
- 1/2 cup potato flour
- 1 tsp baking powder
- 1/2 tsp xanthan gum
- pre heat oven to 350ºF
- butterscotch chips (optional)
Cream the butter and honey in a bowl. Add hazelnut spread, vanilla and egg and combine.
Add rice flour and potato flour, baking powder, mix until well mixed.
Place 2 inches apart onto lightly greased cookie sheet. Bake for 10-12 minutes.