Sorghum Peanut Butter Cookies

• 1 1/2 cups creamy peanut butter
• 1 cup butter-flavor Crisco shortening
• 2 1/3 cups firmly packed light brown sugar
• 6 T milk
• 2 tsp vanilla
• 2 eggs
• 3 cups sorghum flour
• 1/2 cup Chickpea Flour (garbanzo)*
• 1/2 cup Sweet Rice Flour
• 4 tsp xanthan gum
• 1 tsp salt
• 1 1/2 tsp baking soda

1. Heat oven to 375°.
2. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl.
3. Beat at medium speed of electric mixer until well blended.
4. Add eggs.
5. Beat just until blended.
6. Combine flour, salt and baking soda.
7. Add to creamed mixture at low speed.
8. Mix just until blended.
9. Using a mini ice cream scoop, drop 2 inches apart on baking sheet lined with parchment paper.
10. Flatten slightly in crisscross pattern with tines of a fork.
11. Bake for 8 to 10 minutes or until set and just beginning to brown.
12. Cool 2 minutes on baking sheet.
13. Remove cookies from pan to cool completely.

Makes about 6 dozen cookies.

* May use soy flour or mung bean flour instead of chickpea flour. Available at health food stores. Of the bean flours, mung bean is the most bland, followed by chickpea and soy.

Developed by Barb Kliment, Executive Director, Nebraska Grain Sorghum Board
Contributed by Twin Valley Mills, LLC.

Peanut Butter Cookies I/Peanut Butter Cookies II/Peanut Butter Cookies III