Last Updated on September 7, 2016
These peanut butter cookies are delightful. They’re so yummy and quick to make, before I know it, I’ve lost count as to how many I’ve popped into my mouth. Oops.
Peanut Butter Cookies (Paleo, SCD, GAPS, grain-free, dairy-free)
Ingredients
- 2 cups blanched almond flour (I use Honeyville)
- ½ teaspoon salt
- ½ teaspoon baking soda
- ⅓ cup honey
- ¾ cup freshly ground peanut butter (no additives)
- 1 extra large egg
- 1 tablespoon vanilla (gluten-free)
- ½ cup dairy free chocolate chips (optional - I use Enjoy Life brand)
- coconut sugar (optional)
Instructions
- Preheat oven to 350F
- In a large mixing bowl, whisk almond flour, salt, and baking soda.
- In a smaller bowl, using a hand mixer, mix together the honey, peanut butter, egg and vanilla.
- Add the wet ingredients to the dry ingredients and mix well with a wooden spoon.
- Incorporate chocolate chips if using.
- Scoop dough onto parchment-lined baking sheet. (I use a small spring-loaded scoop for uniformity.)
- At this point, you can sprinkle the tops with coconut sugar and press down with the tines of a fork (as in picture) or leave in scooped form and have a more cake-like cookie.
- Bake for 7-10 minutes or just until barely golden.
