I don't know how I have not shared a peanut butter cookie recipe yet! Since peanut butter basically runs in my veins, I think it is the time! These are chewy, perfectly sweet and a little salty. Such a good combination. These are totally gluten-free, refined sugar-free and dairy-free! They are vegan-friendly if you sub the honey for maple syrup. I hope you all enjoy these. Happy baking!
What you need for this recipe:
- Peanut Butter - go for the natural, creamy stuff. Nothing chunky!
- Honey - if you do not enjoy honey, sub maple syrup.
- Oil - I use avocado oil because it is pretty tasteless, but melted coconut oil works too.
- Vanilla Extract - for that sweet cookie taste!
- Coconut Sugar - for a little sweetness
- Sea Salt - because I think it goes with peanut butter so well!
- Almond Flour - my fave gluten-free baking flour
This recipe makes 12 cookies.
Ingredients:
Directions:
Preheat oven to 350.
Add peanut butter, honey, vanilla, and avocado oil into a large mixing bowl. Combine well with a whisk or spatula until all the contents are mixed.
*you can also use a stand mixer or food processor to make this quicker if you want*
Add in coconut sugar, sea salt, and almond flour. Continue to mix until the dough is smooth, well-formed, and without any chunks!
Optional: Place the bowl with the dough in the fridge for 30 minutes to an hour. This helps the dough set and keep the cookie shape. It is not totally necessary, but if you have the time I think it helps.
Line and grease a cookie sheet. Use an ice cream scooper or large spoon to scoop cookies into balls on the cookie sheet. Roll each one in your hand to make an even ball. Place on the cookie sheet and slightly press down with your palm on each cookie to flatten.
To keep with the traditional peanut butter cookie look, use a fork to make criss-cross lines on the cookies.
Place cookie sheet in the oven and bake for 10-12 minutes. Let cool and enjoy!
Ingredients
Directions
Preheat oven to 350.
Add peanut butter, honey, vanilla, and avocado oil into a large mixing bowl. Combine well with a whisk or spatula until all the contents are mixed.
*you can also use a stand mixer or food processor to make this quicker if you want*
Add in coconut sugar, sea salt, and almond flour. Continue to mix until the dough is smooth, well-formed, and without any chunks!
Optional: Place the bowl with the dough in the fridge for 30 minutes to an hour. This helps the dough set and keep the cookie shape. It is not totally necessary, but if you have the time I think it helps.
Line and grease a cookie sheet. Use an ice cream scooper or large spoon to scoop cookies into balls on the cookie sheet. Roll each one in your hand to make an even ball. Place on the cookie sheet and slightly press down with your palm on each cookie to flatten.
To keep with the traditional peanut butter cookie look, use a fork to make criss-cross lines on the cookies.
Place cookie sheet in the oven and bake for 10-12 minutes. Let cool and enjoy!
