So what’s your favorite dessert?
The one that makes your mouth water. The one that makes you go weak at the knees. The one that you’d work out extra hard at the gym for.
You know the one I’m talking about.
For me? It would probably have to be a super-dark chocolate fudgy brownie. Like, so dark that the brownies are black. That ultra-seductive chocolatey pow gets me every.dang.time.
For Mark? His mom’s famous lemon meringue pie. My brother’s would be something fruity. My mom’s would be something with coconut.
My dad, on the other hand, his is the good ol’ classic peanut butter cookie.
This always surprised me because I never really liked peanut butter cookies growing up. I mean, don’t get me wrong, I was just as big of a peanut butter fan back then as I am now; however, every time I seemed to bite into a PB cookie, I would almost break a tooth. Every single peanut butter cookie I ever had was rock-hard, flavorless, and definitely not my idea of a mouthwatering dessert.
These Healthy Gluten Free Peanut Butter Cookies understand exactly how a peanut butter cookie should be. Super soft, melt-in-your-mouth buttery, and with just the right amount of chew. All while being gluten free, vegan, and refined sugar-free. Believe you me, after sinking my teeth into one of these babies, I’m seriously reconsidering that whole “favorite dessert” question.
These cookies get their mouth-wateriness (tooootally not a word ?) from a few key ingredients:
- Almond Flour – While these aren’t almond cookies, the almond flour lends a special flavor to these cookies that reinforces that nutty, rich, peanutty flavor we all know and crave. I’m also seriously addicted to the texture this flour brings to this cookie party because you seriously won’t be able to tell you’re not using the all-purpose stuff based on texture alone. BUT instead of these cookies being filled with empty calories and refined ingredients, the almond flour adds both protein and healthy fat to the mix. So…these would be considered a health food. Right? !!
- Cinnamon – Because tis the freakin’ season! There’s no way I’m going to pass up the opportunity to throw cinnamon into anything this time of year, so I needed to add a small dash to my cookie dough today. You definitely can leave it out, but I think it makes these cookies even more special!
- Coconut Sugar – I’ve been expanding my horizons and starting to use coconut sugar a little more, and I’ve gotta say that I love the stuff. Today, we’ll be using it to coat our cookies with a layer of tasty shimmery sweetness. That coconut sugar crunch you get as you bite into these soft, pillowy cookies is seriously my favorite part!
These Healthy Gluten Free Peanut Butter Cookies totally made a PB cookie believer out of me. Say “goodbye” to those dry, crunchy cookies from your childhood; there’s a new chewy cookie sheriff in town.Print
Healthy Gluten Free Peanut Butter Cookies
- 1 cup almond flour
- 1/2 Tbsp. coconut flour
- 1/2 tsp. baking soda
- 1/4 tsp. cinnamon (optional)
- pinch salt
- 1 Tbsp. coconut oil, melted
- 2 Tbsp. natural peanut butter
- 1/4 cup pure maple syrup
- splash pure vanilla extract
- 1 Tbsp. coconut sugar, for rolling (optional)
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- Add almond flour, coconut flour, baking soda, cinnamon, and salt to a mixing bowl and whisk until thoroughly combined. Be sure to whisk out any pesky almond flour lumps.
- In a small bowl, add melted coconut oil, peanut butter, maple syrup, and vanilla. Mix until well combined.
- Add wet ingredients into the dry ingredients and mix with a rubber spatula. The mixture will come together in a ball when mixed. Place in the fridge to chill for 5 minutes.
- Scoop 1 Tbsp.-sized mounds of cookie dough onto the baking sheet. Once all cookies have been portioned out, place the entire baking sheet in the freezer to sit for 5 minutes.
- Meanwhile, add coconut sugar to a small bowl.
- After 5 minutes, remove your cookie dough from the freezer and roll into balls. Roll each ball in the coconut sugar, and then place the balls back on the baking sheet. Freeze cookie dough for another 10 minutes.
- Remove cookies from the freezer, and press the back of a fork into the top. Press the fork in the opposite direction to create a cross-hatch pattern.
- Bake cookies for 9 minutes, then remove from oven and allow them to cool on the baking sheet.
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