Grain Free Peanut Butter Cookies!
Yes, we are talking cookies today, and I like cookies. But man, is baking tough for me.
No mad baking skills over here. Ask my mom if you need a reference. My mom makes theeee best cookies. Specifically, her chocolate chip cookies. You can try the recipe and they never turn out quite like hers. While most people don’t fail quite as miserably as I have, you can’t compete with hers. It must be the oven.
I remember trying to tackle her cookies for the first time in my early teens. I had a friend spending the night and of course we needed a batch of cookies. No teenage sleepover is complete without them! They were smelling amazing. After all, I followed the recipe, verbatim; at least I thought. However, what we ended up with was far from my mom’s cookies. These were the flattest, dryest, crispiest cookies you’ve ever seen. Nothing like my moms.
Over the years I’ve kind of shied away from baking. Don’t get me wrong, it helped me focus my efforts on other aspects of cooking. In the last few months, I’ve been trying to brush up on my baking skills. Though I’m getting better, my baking success rate is still far lower than the other things I cook.
But I’m happy to announce…WE HAVE A WINNER! After all this time, I finally hit the cookie jackpot with these Grain Free Peanut Butter Cookies. Can I get a YAAASSSS over here!?
A few pro-(or not-so-pro)-tips for you:
- This is the one time that natural peanut butter may not be your friend. I recommend grabbing the old-school, creamy peanut butter for the best results. The the oil separates from the natural variety and the cookies will usually end up very crumbly.
- Don’t skip the flax. It gives the cookies a touch of fiber and also acts as a binder!
- Don’t over cook, or again, they will become crumbly.
- Lastly, try not to skip all the sugar, it serves more purpose in baking than just adding sweetness. Mainly it adds structure to your product, while still keeping things soft and moist. I used Truvia baking blend because it still contains sugar, but it displaces some with stevia and erythritol. If you choose to entirely use a sugar substitute, do so at your own risk!
That’s enough talking for me. I’ve got cookies to eat! What are you waiting for? I know your belly is dying for some of these Grain Free Peanut Butter Cookies! Be sure to let me see how you made this recipe your own by tagging a photo of your tasty cookies with #stephanieleenutrition on Instagram. I’d love to see what you all bake up. Happy eating, xo!
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
cookies
|
- 1 cup creamy peanut butter
- 1/4 cup almond flour
- 1/2 teaspoon baking powder
- 1 egg
- 2 tablespoons ground flaxseed
- 1/2 cup Truvia baking blend see recipe notes for alternatives
- 1 teaspoon vanilla
- 1/8 teaspoon pink Himylayan salt
Ingredients
|
|
- Preheat oven to 350 degrees. Prepare a baking sheet with parchement paper and set aside.
- In a large mixing bowl, combine peanut butter, almond flour, baking powder, egg, flaxseed, Truvia, vanilla, and salt. Using a hand mixer on low, mix ingredients until dough starts to form.
- Using a 2T-sized cookie scoop, place batter 1-2 inches apart onto the prepared baking sheet. If a cookie scoop is unavailable, use a measuring spoon and roll the mixture into a ball.
- Using the back of a fork, press over the top of the cookie to flatten a create a criss-cross pattern. Place in the oven and bake for 9-11 minutes, or until the edges are crispy.
- Allow to cool for 5 minutes; transfer to a wire rack.
Sweetener Substitutions:
In place of Truvia Blend, substitute
1/2 cup maple syrup (Paleo)
or
1/4 cup brown sugar + 1/4 cup stevia
Looking for more sweet treats? Find some inspiration below!
Sweet Cinnamon Grilled Peaches
