Gluten Free Peanut Butter Cookies
Who says you can’t make cookies without adding white sugar (or God forbid, HF corn syrup!!). This Gluten Free Peanut Butter Cookie recipes uses Agave syrup. Personally, I would use coconut nectar (or even maple syrup), but at least it is better than the typical options!
Peanut Butter Cookies takes me back in time to when my mom baked them when I was little. My dad and brothers were a big peanut butter lovers, so we had them frequently.
I found this recipe at Living with a Purpose!
Picture courtesy of http://www.andreafrayser.com/vegan-gluten-free-cookie-recipe-nutty-bud-cookies/
- 2 ½ cup Blanched Almond Flour
- 2/3 cup organic Peanut Butter
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- 2/3 cup agave nectar
- 2 Tablespoons Coconut Oil (can substitute any vegetable oil- but coconut works best)
- 2 Tablespoons Ground Madagascar Vanilla Beans (can substitute Gluten-free Vanilla Extract)
- Preheat oven to 375
- In a bowl, combine all the wet ingredients, until well blended.
- Then add the dry ingredients mixing well.
- Make golf ball sized balls and place them on a cookie sheet.
- Press down with a wet fork, to form a criss-cross pattern.
- Bake for 15 minutes remove from oven to cool for 10 minutes -then freeze.
Unfortunately, I am allergic to almonds — I would need to do some major work and revisions to make this work for me. But it sounded so good that I will include it for you.
If you try this recipe, please let us know how it turns out …. and which sweetener you decided to use: Agave nectar, coconut nectar or maple syrup!
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