Gluten Free Peanut Butter Cookies

1/2 cup Butter
1/2 cup Peanut Butter
1/2 cup packed Brown Sugar
1/3 cup Honey
1 Egg
1/4 tsp Vanilla
1/4 tsp Salt
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 1/4 cup gluten free Flour
(I use about one third each of Oat, Tapioca, and Sorghum)
Optional- 1/2 cup Chocolate Chips

Preheat oven to 350 F
Cream the two butters together, then add the sugar and honey and mix well.
Beat in the egg and vanilla.
In a separate container, mix all the dry ingredients.
Add in two or three batches to the wet ingredients.
Fold in the chocolate chips.

For traditional criss cross style cookies, chill the dough for an hour.
(Not really workable if you have the chocolate chips in, so for those use the drop method below.)
Roll dough into little balls, about an inch in diameter.
Roll each ball in granulated sugar and squish with the flat bottom of a glass until they are about 1/2 inch thick.
Using a long tined fork, press first one direction, then perpendicular.
Bake for 10 to 12 minutes.  Cool slightly before removing from pan.

With chocolate chips, or if you're in a hurry to get to the taste testing, just spoon out blobs with a teaspoon and bake for 8 to 10 minutes as soon as all the stuff is mixed.

Important note- All cookies taste better when shared.

Sometimes, you eat the best food for your body.  Sometimes you eat the best food for your soul.

You choose the balance.