The Perky Poppy Seed

Gluten Free Peanut Butter Daises

I love flowers:) When you think about it , it is really hard not to smile when you see flowers.  I think they release some sort of substance that makes you happy.  Were you ever standing in line at the grocery and someone had flowers?  A smile just automatically comes over your face!  Well, I wanted a way to smile without going to the grocery… believe me, I go enough for all of us:)  So I came up with these cookies.  They have the color of Fall but the shape of a daisy (which by the way, the shaping tin you can purchase at any Japanese Grocer .)  Oh, I almost forgot.. these have pureed beans instead of oil or butter and a flax seed egg instead of an egg… and they have lots of fiber:)  Don’t worry you will not taste the beans… not at all:)  Try them and let me know what you and your family think:)

Gluten Free Peanut Butter Daisies

• ½ cup Jif Natural Peanut Butter
• ½ cup cannellini bean puree (puree the whole can- beans & liquid then measure out ½ cup- keep the rest of the puree for soups, cakes, more cookies… etc)
• ½ cup cane sugar
• ¼ cup dark brown sugar
• ¼ cup Sugar in the Raw
• 1 flaxseed egg (1 tablespoon flaxseed + 3 Tablespoons water ~ stir together then let sit for 3-5 minutes until it becomes the consistency of an egg)
• 1 tablespoon vanilla extract
• ½ teaspoon Pink Himalayan Sea Salt
• 1 teaspoon baking powder
• 1 cup oat flour
• 1 cup buckwheat flour

In a medium bowl, mix the sea salt, baking powder, oat flour and buckwheat flour. In another bowl, a large bowl, put peanut butter, bean puree, cane sugar, dark brown sugar, Sugar in the Raw, and flaxseed egg.  With an electric mixer, beat at medium high speed until all ingredients are combined and a little air is incorporated , about 2-3 minutes.  Then add the vanilla, beat for about another minute on medium speed.  Then with a wooden spoon stir in the baking powder, sea salt, oat flour and buckwheat flour mixture. Shape the dough into 2 flat disks, then wrap in cling film.  Refrigerate dough for  at least 30 minutes.  While dough is refrigerating, preheat the oven to 325 degrees and line a sheet pan with parchment paper.

After 30 minutes, remove one disk of dough from the refrigerator.  Lightly dust a work space with buckwheat or oat flour, then proceed to roll out the disk of dough.  Cut the cookies with a cookie cutter, then place on parchment lined sheet pan.

Bake cookies for 7 minutes.  At this point they will be soft, but do not worry, soft is good:) Carefully, place baked cookies on cooling rack.  Let cool completely, then store.. or eat & enjoy:)

If you want these to be super decadent, drizzle a little chocolate on them after they  cool:)