Notes: For a gluten-free flour substitute, I recommend the following: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ½ teaspoon xanthan gum.
This recipe was tested with
Skippy Natural creamy peanut butter. I have not tried natural/homemade peanut butter in this recipe and do not know how that will turn out.
If your cookie dough is too dry, add milk one tablespoon at a time until the cookie dough is the proper consistency.
For a clean-eating version, use coconut sugar and my
10 minute raspberry jam!{gluten-free, clean eating (option), low fat, low calorie}