- 1/2 cup (80g) white rice flour (brown will make them crumble)
- 1/4 cup (32g) tapioca starch
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt (if your peanut butter has added salt, then omit)
- 1/2 cup (160g) pure maple syrup
- 1 cup (256g) natural creamy peanut butter (with no added oils or sugar)
- 1 teaspoon (5g) vanilla extract
- 3/4 cup (180g) dairy-free semi-sweet chocolate chips
- Preheat the oven to 375°F and line 2 sheet pans with parchment paper.
- Add the rice flour, tapioca starch, baking powder and salt to a large bowl and whisk well.
- To the same bowl, pour the syrup over the dry ingredients. Add the peanut butter, vanilla and chocolate chip and stir to combine everything. The batter will seem loose and wet at first but you will need to stir for around 2 minutes until it comes together into a thick, cohesive batter. It should no longer be wet.
- Form balls using 2 tablespoons of the batter and place 2 inches apart on the pan. Flatten each cookie with your hands to 1/4 inch thick which should yield them to about 2 inches wide. Flatten them with a patting motion going around the cookie to keep the round shape. Refer to photos in the post for visual help.
- Bake 1 pan first for 10-12 minutes. I did mine at 12 minutes, this will yield a crispier cookie and a nice golden brown color. Repeat with the 2nd pan. 6.Cool 10 minutes on the pan.