My all time favorite cookies would be peanut butter. I have not had a good peanut butter cookie in a really long time. At least for over a year since before doing my first whole 30 challenge last August. I’ve been craving them, and my kids have been begging me to make them so I figured it wouldn’t hurt to modify the traditional recipes and see if I could remake them into a tasty and healthier once in a while treat. I have 2 different recipes committed to memory for peanut butter cookies. One is a flour less recipe, it wasn’t going to work because it calls for a whole lot of sugar – which we don’t do here. Not only that, but its always been the far inferior recipe so, that left me with the second recipe. The second recipe calls for 3.5 cups of flour (and a whole cup of butter), also not going to work here because, like sugar, we do not do flour either.
It took me a couple of hours to think through how I could make our favorite cookie, in a healthier way. I considered almond flour and coconut flour. Whether I wanted to use butter or try to keep them dairy free.
I consulted the amazingly talented Jamie Schultz of “this lunch rox” about natural sugar replacements, as up until this point I have not tried any of them. She recommended “swerve” which I promptly went out and found. Its not easy to find and there are only 3 location in Calgary that sell it. This guy here is closest to me, so to him I went. He is really nice, and very knowledgeable about healthy lifestyles too. I spent some time talking to him and it turns out he made similar changes to his diet 30 years ago…which is why he probably seems so much younger than his 81 years.
Here is what I came up with. I decided on coconut flour because I find it has less flavor than almond flour, and really, I want as much of the pea-nutty goodness to shine through as possible. Not only that but the calorie and fat content of coconut flour is crazy less than that of almond flour! Which in my mind means I can eat 6 cookies instead of 2….no brainer right?
The best part about these? In my opinion, you cannot tell them from “regular’ peanut butter cookies. They are soft but not gooey, and they don’t fall to pieces when you bite them. The texture is even the same.
and my youngest gremlin after she polished off two of the cookies from the batch with vegan chocolate chips….
Peanut Butter Cookies -(grain free, dairy free, gluten free & sugar free)
1 Cup Your Favorite (gluten free) Smooth Peanut Butter
3/4 Cup Swerve Sweetener
2 Large Eggs
1/2 Cup Coconut Flour
1/2 TSP. Baking Soda
1 TSP. Vanilla Extract
** if so desired you could add 3/4 cup of vegan dark chocolate chips. In my opinion they taste MUCH better without the chocolate.
Heat Oven to 350°
In a bowl whip together peanut butter, eggs, vanilla and swerve sugar substitute. Add in coconut flour and baking soda. Once mixed evenly your batter should be easy to scoop or roll into balls with your hands. I like using a melon ball scoop to measure the cookies with, it makes it easier to make them all the same size.
Drop balls onto parchment lined cookies sheets. Press down lightly with a fork and bake for 12 minutes, or until they start to brown around the edges.
Makes 3 dozen small cookies.