Peanut Butter Cookies Grain Free Recipes

GRAIN FREE GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F. In large bowl, mix peanut butter, brown sugar, baking soda, vanilla and egg until well combined. Stir in peanuts. Roll into 1 1/4-inch balls; place about 1 inch apart on ungreased cookie sheets. Flatten in crisscross pattern with fork. Sprinkle salt on tops of cookies.
• Bake 9 to 11 minutes or until golden around edges. Cool 2 minutes; remove from cookie sheet to cooling rack.

GRAIN-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350° F. Line two cookie baking sheets with unbleached parchment paper.
• In a large mixing bowl, combine the melted butter, peanut butter, and eggs. Stir until smooth. Stir in the coconut sugar until everything is incorporated.
• Add the baking soda, baking powder, sea salt, vanilla extract, tapioca flour, cassava flour, and coconut flour. Stir until combined.
• Take tablespoon scoops of the dough and roll the dough into a ball. Place the dough balls evenly spaced out on the cookie trays. I fit about a dozen per cookie tray. These cookies don't spread out too much.
• Using a fork, go through and press down the dough balls twice, once in each direction.
• Bake the cookies for 10-12 minutes. Let them cool on the trays for 3 minutes before transferring to a cooling rack to finish cooling.
• To chocolate dip the cookies, melt the chocolate chips in a small saucepan over low heat. Stir until all the chocolate chips have melted and the chocolate is smooth.
• Remove the chocolate from the heat and use a butter knife to spread the chocolate over half of each one of the cookies. Let the chocolate harden before storing the cookies in an airtight container.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
• In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
• Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.