1/4 cup brown sugar
1 teaspoon baking powder
1/2 cup organic Peanut butter
2 teaspoons Olive oil (or 1 stick of butter)
2 tablespoons of Flax Seed egg replacement = 2 eggs
Using mixer - blend well. As long as the mixture resembles cookie dough then begin spooning onto cookie sheet (I lined mine with parchment paper). If the dough looks a bit too thin then just add a few table spoons of the gluten free mix to get the right texture. If too dry add a bit more peanut butter or oil.
I Sprinkled Cookies with Sugar and pressed with fork.
I choose to use the sugar on the top rather than adding it to the cookie dough mix as suggested in order to have a sweeter taste with out the additional sugar and calories.
Cook at 350 for 12-18 minutes until edges start to turn brown.
If you try this and find an additional spin on it please share. Thank you.