Cream: 1 stick sweet butter
1/2 cup palm sugar
about 6 ounces natural peanut butter
Add: 1/4 cup Flax eggs (Flax seeds mixed with warm water)
1 teaspoon vanilla
Stir in: 1 cup brown rice flour
1/2 cup buckwheat flour
about a hand full of gluten free chocolate chips.
1/2 teaspoon baking soda
Preheat oven 350 degrees (place oven rack high).
Chill dough 20 min. line baking sheet with parchment paper. Scoop chilled dough with mini ice cream scoop onto lined baking sheet. Flatten dough with a fork. Bake about 10 min until golden brown.