I love peanut butter. On an apple, in a cookie, by the spoonful.. it’s just SO delectable. It’s one of those things I will not give up, paleo or not. Well the other day my mom brought home peanut butter cookies from Sunterra. They were laiden with gluten and refined sugar, but smelt like heaven. As a result, I was inspired to try and create a grain free, refined sugar free peanut butter cookie that mimicked the “real thing.” Now let me tell you, this is not the first time I’ve taken on this task, oh no! I’ve had several peanut butter cookie fails. I’ve tried peanut butter and honey combos, sweetening with dates, flourless.. all to no avail, as they hailed sub par cookies that just didn’t cut it! But this time… I think I nailed it! The ratio of almond flour to butter to peanut butter creates a perfectly soft, crumb texture, and just the right amount of peanutty flavour. But I think the real trick was the sweetener.. I have been experimenting with Truvia Baking Blend lately, a combo of stevia and erythritol (both non-glycemic sweeteners), and although using it solely creates a slight aftertaste, mixing it with another sugar has proven to be a success! When the molasses-like flavour of coconut palm sugar is combined with the vanilla scented, ultra-sweet truvia, magic happens! The kind of magic you typically find in a cookie containing refined white and brown sugars. So when you join this sweet epiphany with gooey, creamy, peanut butter, and let it get all fluffy in the oven? Deliciousness. Even my mom (my go-to taste tester), who prefers “Dad’s” cookies to my healthier variety, admitted these babies taste legit!
And so, my gift to you: awesome, guilt free, peanut butter love. ❤
Grain Free Peanut Butter Cookies
Gluten free, grain free, refined sugar free, with modifications for dairy free
1 cup almond flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 cup butter (for dairy free try refined coconut oil)
1/2 cup peanut butter
1/3 cup coconut palm sugar
1 1/2 tbsp Truvia baking blend
1 tsp vanilla extract
Preheat oven to 350°F.
1. Cream butter and peanut butter together with sugars.
2. Add egg and vanilla and beat until smooth.
3. Add dry ingredients and mix until incorporated.
4. Add dark chocolate chips and stir until evenly distributed.
5. Bake on a parchment lined baking sheet for about 8 minutes. Keep an eye on them, as they may need a minute or two in either direction.
6. Store cookies in a sealed container.
*Note: If you don’t have Truvia, you can use an additional 1/4 cup of coconut palm sugar, however the flavour will be slightly different. Still delicious though!