Mmmmm Coooookiessss!!! (voice of Cookie Monster)
We pretty much all grew up loving cookies. The taste, texture, the wonderful associations of a loving kitchen and all the dreamy smells… anticipating dunking it in a glass of milk while still slightly warm. Cookies are a part of our heritage, and yet, when made the traditional way, some would argue that they are toxic. OK, I would argue that they are toxic. That doesn’t mean that when we abandon gluten, we also have to abandon treats… we just need to revamp them into healthier creations that actually satisfy and provide nutrition.
This peanut butter cookie recipe is adapted from Elana’s food blog. I LOVE her site and recipes, she is a true talent in the kitchen. The original recipe is HERE… and my version follows.
G-Free Peanut Butter Cookies
- 1C blanched almond flour (try Nuts.com!)
- pinch of salt
- 1/4 tsp baking soda
- 1/2 C crunchy roasted peanut butter
- 1/4 C honey
- 2 Tb butter, softened
- 1 tsp vanilla extract
Preheat oven to 350 degrees. Combine dry ingredients in a small bowl, whisk to blend, and set aside. Combine remaining ingredients in a medium bowl, using a whisk to ensure everything incorporates well. Slowly add dry ingredients to wet, mixing thoroughly. Scoop dough by rounded tablespoons full onto a parchment lined baking sheet. You may want to shape the scoops into balls with your hands to get a nicer shape. Gently press a wet fork into the top of each cookie to make a criss-cross pattern. Bake at 350 for about 8 minutes, or until the edges are lightly browned. Remove from oven and allow to cool slightly while still on parchment, before removing to a cooling rack, as the the cookies are very fragile when they are first out of the oven. Makes about 15 cookies.