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Grain-free Peanut Butter Cookies

Recipe by The Pioneer Chicks
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2.5 dozen cookies
Author Alexa Lehr

Ingredients

  • 3/4 cup coconut sugar
  • 1 cup organic peanut butter (no sugar added)
  • 1/2 cup organic, grass-fed butter, melted
  • 2 large organic, pasture-raised eggs room temperature
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. sea salt
  • 1/3 cup tapioca flour
  • 1/3 cup cassava flour
  • 1/3 cup coconut flour
  • 1 tsp. pure vanilla extract
  • 1 cup allergy-friendly chocolate chips (optional)

Instructions

  • 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.

Notes

Note: You can make these cookies dairy-free by using coconut oil or another butter substitute instead of the butter.