You should only have to go over these once or twice to grasp some of the nuances of this recipe. Hopefully these notes will help you to be successful on the first kick at the can. If you are having problems please contact me through the contact page so we can work this through together and hopefully reach a satisfactory conclusion.
The items below coincide with the steps in the recipe:
1. If your oven heats quickly there is no need to to turn it on until you get to step 7. if it heats up more slowly you might want to turn it on at this point. 2. Before adding the baking soda, baking powder and salt remove 1/3 cup of the flour. GF flour absorbs more liquid than wheat so reducing the flour by about 10% will make the cookies more moist. 4. Maple sugar is expensive so you might consider using amber or regular maple syrup instead. This works equally well. 7. I find that chopping the peanuts into bits is more effective than using a food processor. It may take a little longer but you can have bits that suit you. I like mine about the the size of 1 peanut chopped into 6 bits. 8. I use a cookie sheet that doesn't have turned up edges. It is easy to slide parchment sheets of cookies on and off. If you don't have one of these, try using a large baking pan upside down. It will be a little more awkward but should still work. I use the cookie sheet to measure out the parchment paper sheets as part of my prep. 12. I normally let my cookies sit on the parchment paper on the counter to cool. I found that these cookies sweat a bit so I removed them from the parchment paper while they were still quite warm and put them on cooling racks where the air could fully circulate around them. I have stackable cooling racks. See the Links & Sources page for the information on where to get these if you want them. 14. Due to inventory shrinkage around here I haven't been able to test the fridge limit. However, they do freeze well and 5 to 7 seconds in the microwave will have them ready to eat.
ADDITIONAL INFORMATION
See the Links & Sources page for the information on the sources for my ingredients, the equipment that I use and the original sources on which I based my recipes.