My sensitive sprout loves peanut butter cookies, so for the longest time I worked to develop a recipe that would be safe for him and pass the taste test to make it onto what he calls “The List”. My sweet little 4 year old usually takes a bite, thoughtfully chews and tastes and confidently tells me “Mom, put this on the list”.
These words are music to this mama’s ears. Creating tasty food that’s approved by my pickiest eater feels like winning the lottery.
I can’t wait to hear your thoughts!
Vegan Grain Free Peanut Butter Cookies
1/2 cup coconut flour
1 1/2 cup almond flour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup coconut oil
1/2 cup maple syrup
1/2 cup peanut butter
Preheat to 350 degrees.
Combine dry ingredients in a medium mixing bowl.
Add coconut oil, maple syrup and peanut butter to a large bowl or the bowl of your electric mixer and mix on medium until the peanut butter starts to turn a lighter brown, this means air has been whipped into it and this helps lighten up the cookies.
With your mixer speed on low (or by hand) slowly add the dry ingredients to the peanut butter mixture until fully incorporated.
Roll into tablespoon sized balls and press to flatten with a fork.
Bake at 350 for 10 minutes.
Let cookies rest 10 minutes to firm up, then enjoy!