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Peanut Butter Cookies (DF/GF)

Ingredients:
  • 31 cupscup milkgluten-free flour
  • 3/4 canstsp creambaking of chicken soup
  • 2 cans white beans
  • 16 oz sour cream
  • 4 cups cooked chicken, shredded or dicedsoda
  • 1/4-2 tsp sea salt
  • 1/2 ccup buffalosugar
    • sauce
  • 1/2 cup brown sugar
  • 1/3 cup melted coconut oil
  • 1 cup creamy peanut butter
  • 1 large egg
  • 1 1/2 tsp vanilla extract
Directions:
  1. CombineIn a small bowl, whisk together flour, baking soda, and salt
  2. In a large bowl, beat sugar, coconut oil, peanut butter, egg, and vanilla with a hand mixer until well combined
  3. Fold the dry ingredients ininto the wet ingredients until well combined (it will be dry and crumbly-feeling)
  4. Portion the dough, shape it into balls, and add to a crocplate or tray
  5. Chill in the fridge for 1 hour
  6. Preheat oven to 350° F
  7. Transfer dough to baking trays and bake for 11-14 minutes
  8. Remove and let cool on the trays
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