I love baking cookies on rainy days. It warms up the house, smells incredible, and is the perfect cozy activity when it is cold outside. These peanut butter cookies are out of this world and cleaned up to be gluten-free, grain-free, dairy free, reduced sugar and both vegan and paleo adaptable. They’re also super simple to make, especially for novice bakers or when baking with the kids. Plus if you use the vegan version (no egg) you can eat the cookie dough! 😀😍
Really it is all about the simple pleasures in life. Enjoy! xoxo
The Best Peanut Butter Cookies
1 cup natural, unsweetened peanut or almond butter
1/2 C almond flour
2Tb coconut flour
1/2 C coconut sugar
1 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1 large egg or prepared vegan egg replacer equal to 1 large egg
2 tsp Ground Vanilla Bean Powder
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with Silpat or parchment paper.
In a large mixing bowl cream the peanut butter, almond flour, coconut flour, coconut sugar, baking powder, salt, cinnamon, egg or egg replacer, and vanilla with an electric mixer (or by hand if you are feeling strong) until smooth and well combined.
Roll teaspoonfuls of dough into balls and place about 2 inches apart on the lined baking sheet and press in a criss-cross pattern into each cookie with a fork. Bake 10-12 minutes, allow to sit on pan for ~5 minutes to set before transferring to a cooling rack. Serve with tea or fresh almond or coconut milk and green apple slices. Enjoy!
How did these cookies turn out for you? What is your favorite way to eat them? Let me know (and send me a pic of you enjoying them) in the comments below, and on Facebook, Instagram, and Twitter!
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© 2015 Nutritionista. Erin Luyendyk, RHN. All rights reserved.
You might also like these delicious gluten-free cranberry oatmeal cookies!
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