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These are the best cookie for any peanut butter lover. They are soft, chewy, and irresistible. Not to mention they are gluten-free, dairy-free, and refined sugar-free and use only 5 simple ingredients! (I don’t count salt)
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They are quick, one-bowl cookies made with supplies you likely already have in your pantry!
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They are soft, chewy, and slightly sweet with unrefined coconut sugar and feature the signature crisscross fork print that is on classic peanut butter cookies.
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I love these as a satiating snack due to the high protein content in peanut butter and the added almond flour! They are also fantastic as a dessert.
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Once they are baked, I highly recommend fresh, warm, and dunked in some milk or with coffee!
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What type of peanut butter should I use?
I use organic creamy peanut butter made from valencia peanuts for the best results. I don’t recommend any peanut butter with added oils, or sugar. It’s unnecessary and likely won’t yield the same result. Added salt is okay, just don’t add a pinch of salt to the batter.
Crunchy peanut butter would be okay to use if you like a little texture and bite, but to stick to the classic peanut butter cookie, I used creamy.
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It doesn’t get better than this quick, simple 5 ingredient cookie! Grab your ingredients and let’s get baking!
Let me know in the comments if you make them!
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Healthy Gluten-Free Peanut Butter Cookies
Ingredients
- 1 egg
- 1/2 cup creamy natural peanut butter *see Frequently Asked Questions
- 3/4 cup coconut sugar
- 1/2 cup almond flour
- 1/2 tsp baking powder
- 1 pinch sea salt
Instructions
- Preheat the oven to 350 degrees.
- Mix the egg, peanut butter and coconut sugar until fully combined.
- Add the almond flour, baking powder, and pinch of salt to the wet mixture. Mix until just combined.
- Using an ice cream scooper or spoon, scoop out some and roll it in your hands to form a small ball. Press the ball down with the fork twice to make criss cross lines in the cookies. (I suggest wetting the fork with a little oil to prevent it from sticking to the batter)
- Bake for 12 minutes until slightly golden. Allow to cool for 10 minutes and enjoy!!