That should work fine, yeah 👍 I just used buckwheat because I wanted to keep the "gluten free" aspect. Just about any other gluten-free flour would probably work, too.
The original recipe is almost exactly the same, just a couple of ingredient changes:
1 c Peanut butter 1 c sugar (can be reduced to 1/2 with no ill effects) 1 egg
They turn out a little crunchy, but still pretty decent, and I usually get at least one person thanking me for bringing something gluten free whenever I bring some to a potluck or whatever. They're definitely a little softer with flour, but possibly a little more crumbly without any eggs.
P'shaw! Now's the perfect time to experiment with new recipes! Good luck!
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The original recipe is almost exactly the same, just a couple of ingredient changes:
1 c Peanut butter
1 c sugar (can be reduced to 1/2 with no ill effects)
1 egg
They turn out a little crunchy, but still pretty decent, and I usually get at least one person thanking me for bringing something gluten free whenever I bring some to a potluck or whatever. They're definitely a little softer with flour, but possibly a little more crumbly without any eggs.
P'shaw! Now's the perfect time to experiment with new recipes! Good luck!