wheat free peanut butter cookies

• 2 cups spelt flour
• 23 cup granular fructose
• 1 14 tablespoons egg substitute
• 34 tablespoon baking powder
• 13 teaspoon sea salt
• 12 cup unsweetened natural-style peanut butter
• 12 cup pure maple syrup
• 14 cup unsweetened applesauce
• 14 cup light oil (canola)
• 14 cup barley malt sweetened chocolate chips

1. sift together the dry ingredients.
2. in a larger bowl, mix together the wet ingredients until immulsified.
3. add the dry ingredients to the wet ingredients all at once.
4. mix until just combined.
5. fold in the chocolate chips.
6. spoon onto a greased cookie sheet leaving an inch or two between each cookie.
7. bake in a 350 degree oven for 12 minutes or until the edges are golden brown and the center is to longer shiny.
8. remove from the sheet to cool.

flour, granular fructose, egg substitute, baking powder, salt, unsweetened natural, maple syrup, unsweetened applesauce, light oil, barley malt

Taken from www.food.com/recipe/wheat-free-peanut-butter-cookies-86367 (may not work)