Gluten-free christmas cookie extravaganza

Gluten-free, vegan peanut butter cookies

Start with all ingredients a room temp so the coconut oil doesn't clump when it hits something cold.  I'm not sure what the exact yield is here but I'm sure you'll have plenty.

Preheat oven to 350

1 1/2 c. Bob's all-purpose gluten-free flour

3/4 tsp xanthan gum

1/4 tsp salt

3/4 c. natural peanut butter

1/3 c. coconut oil, melted

1/2 c. maple syrup (the real stuff, no Aunt Jemima)

2 1/2 T. cane sugar

1/2 tsp vanilla

1.  In a small bowl, combine flour, xanthan gum and salt.

2.  In a medium bowl combine p.b. through vanilla and whisk until smooth. 

3.  Add the flour to the p.b. mixture and fold together until well combined.

4.  Drop rounded tablespoons of dough onto cookie sheets (you'll need more than one cookie sheet unless you bake in multiple batches.....don't cram all the dough on one baking sheet) about two inches apart.  Before cookies go into the oven, dip a fork into sugar and press fork into dough balls to make a crisscross pattern.  Dip fork in sugar in-between making cross marks to prevent the fork from sticking in the dough.

5.  Place sheets in the oven and bake about 10-12 min. or until golden and firm.  Rotate baking sheets half way through baking time.

6.  Allow to cool slightly then transfer to a cooling rack.

7.  eat lots of them!