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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 3 dozen cookies
Author Alexa Lehr

Ingredients

  • 1/2 cup organic, grass-fed butter, melted
  • 1/2 cup coconut sugar
  • 1/2 cup maple sugar or cane sugar
  • 3/4 cup organic, creamy peanut butter (no sugar added)
  • 1 large organic, pasture-raised egg room temperature
  • 1 tsp. pure vanilla extract
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. sea salt
  • 1 cup cassava flour

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, coconut sugar, maple sugar, peanut butter, and egg. Beat with hand-held beaters until the mixture is smooth, creamy, and light in color, about 2 minutes.
  • Add the baking soda, baking powder, sea salt, vanilla extract, and cassava flour. Stir until combined and a smooth dough forms.
  • Take tablespoon scoops of the dough and roll the dough into a ball. Place the dough balls evenly spaced out on the cookie trays. For nutter butter cookies, place two cookie dough balls close enough together that they are touching.
  • Using a fork, go through and press down the dough balls twice, once in each direction.
  • Bake the cookies for 10-12 minutes. The cookies should be flattened out and soft but firm to the touch. Let them cool on the trays for 3 minutes before transferring them to a cooling rack to finish cooling.
  • Allow the cookies to cool completely before dipping them in chocolate or making nutter butter cookie sandwiches with them.
  • Store the cookies in an airtight container for 3-5 days. These cookies freeze well too!

Notes

Note: For nutter butters, I simply used an organic no-stir peanut butter to put between the cookies. I like using True Goodness no-stir peanut butter sweetened with honey.