Soft Peanut Butter Cookies (GF/DF & egg free)

I haven't done a recipe in awhile!  This one has been on my to-do list of recipe experiments, as I love peanut butter.  I'm talking about love as in I sit on the couch and eat it out of the jar like icecream.  Oh, and did I mention we don't get ours in jars, but tubs?  Say... a 9 lb tub of peanut butter?  ...yeah.

So late the other night I was having a craving for both peanut butter and something sweet, so I got the urge to tackle making good GF peanut butter cookies.  Awesome-ly enough, they came out surprisingly well!  Maybe even too well, as they've almost disappeared in the last 24 hours between the two of us...

They're quick to make, so armed with our tub of peanut butter, we'll have these babies to snack on quite often now!

You'll Need:

- 2/3 cup creamy peanut butter (we get our 9 lbs for approx $40, so don't go with amazon for it)

- 1/2 cup brown sugar
- 1/4 cup olive oil
- 1/4 cup water
- 1/2 cup brown rice flour (I use Bob's Red Mill) 
- 1/2 cup sorghum flour (again using Bob's Red Mill)
- 1/2 tsp baking soda
- 1/2 tsp baking powder

* yields approx 2-dozen

To Start:

- heat oven to 400 F

- in bowl, combine peanut butter, olive oil, and sugar, smoothing the lumps.
- in large measuring cup, combine the sorghum, rice flour, baking soda, and baking powder.  Slowly add flours/dry mixture to the bowl while stirring.
- add water and stir it in until well blended.

- drop bite-sized dough balls onto greased (olive oil) cookie pan.  
- flatten each ball slightly with two presses of a fork (lightly coat the fork with brown rice flour to keep fork from sticking to the dough).  

- bake for 15-20 mins, or until golden brown/set.  remove to wire racks to cool.  

You may want to make several dozen, as theses bite-sized treats don't last long!

Thanks to the following for the feature!:  vegetarianmamma, simplysugarandglutenfree, glutenfreehomemaker, and wholeintentions