Delicious as after school snacks or a weekend treat
Makes 24
1 cup (250 ml) brown sugar
1 cup (250 ml) crunchy peanut butter
½ cup (125 ml) butter, softened
1 egg
¾ cup (190 ml) millet flour
¼ cup (60 ml) arrowroot powder
1 teaspoon (5 ml) vanilla extract
½ teaspoon (2.5 ml) baking powder
½ teaspoon (2.5 ml) baking soda
½ cup (125 ml) chocolate chips
¼ teaspoon salt
Peanuts for decoration
Preheat oven to 350 degrees F (178 degrees C). Cream together the sugar, and butter until light and fluffy. Add the egg and beat until incorporated. Add the peanut butter and vanilla until incorporated. Meanwhile in a separate bowl, whisk together the flour, arrowroot powder, baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients and blend until combined. Stir in chocolate chips. Place dough with an ice cream scoop on a greased cookie sheet. Decorate with peanuts. Bake for 12 minutes, or until golden brown.
This article originally appeared in the Summer 2015 issue of City Style and Living Magazine.
