1/2 cup unsalted (sweet) butter, softened (I used margarine)
3/4 teaspoon white stevia powder
1 egg, lightly beaten
1 cup almond butter (STAGE 2! use peanut or cashew butter)
2 teaspoons vanilla
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 1/2 cups brown rice baking mix*
cinnamon sprinkles
1 teaspoon ground cinnamon
1/8 teaspoon white steiva powder
dash of vanilla powder (optional)
*Fern's brand is recommended; however, you can substitue this ingredient with 1 1/2 cups of rice flour, 1 tablespoon baking powder, and 3/4 teaspoon sea salt.
1. Preheat the oven to 350 degrees F. Combine cinnamon sprinkle ingredients in a small bowl and set aside. Lightly grease cookie sheets.
2. Place the butter in a medium-sized mixing bowl and whisk until light and fluffy. Stir the stevia into the beaten egg, then add it to the butter, along with the almond butter, vanilla, salt and baking soda. Whisk until smooth.
3. Using wooden spoon add the rice flour, 1/2 cup at at time, stirring well after each addition. The dough should be thick enough to hold its shape on a tablespoon.
4. Drop heaping teaspoons of cookie dough on to the cookie sheet, about 2 inches apart.
5. Lightly press each mound of dough with the back of a fork in a criss-cross pattern. (I had to lightly grease the fork with spray oil)
6. Sprinkle each cookie lightly with the cinnamon sprinkles, and bake 15 minutes, or until lightly browned.
You can substitue peanut butter for almond butter and eliminate the cinnamon sprinkles.
I used margarine instead of butter- and I used my cinnamon and sugar shaker instead of the sprinkle mix.