GRAIN FREE SUPER SOFT PEANUT BUTTER COOKIES these classic-tasting peanut butter cookies are super soft and chewy, and best of all, they're grain free and refined-sugar free.
When it’s in the recipe name, you know it’s real. Yes. These grain free peanut butter cookies are soft af and chewy af. They taste like a classic peanut butter cookie, the ones with the fork indentations that your mom would make growing up– assuming everyone’s mom made those fork-indentation-peanut-butter-cookies– but fear not, because even if the assumption is wrong, YOU can make those fork-indentation-super-soft-peanut-butter-cookies for YOURSELF!
And it’s super easy. I recommend using crunchy peanut butter for an extra bit of peanut butter-y crunch, but feel free to use your preferred PB/PB brand. I buy organic, 100% natural peanut butter, but I am not married to any particular brand (read: I buy what’s on sale).
Enough of my peanut butter purchasing habits, and back to these amazing, pliable PB cookies!
These cookies call for a mix of both almond flour and coconut flour, alongside peanut butter of course, to help create this most perfect cookie texture and the appropriate level of cookie softness. I typically lean towards using almond flour for cookies just because the texture and consistency is usually more cookie-style.
These cookies are super quick to make, it’s another one of those recipes that I kept to minimal clean-up too, because you can easily mix everything in one bowl. If only all recipes were this simple and this delicious, really…
Grab the recipe below and tag me on IG @grainfreee if you try them – let me know how they turn out!
1/2 cup of almond flour
3 tbsp of coconut flour
1/2 cup of crunchy organic 100% peanut butter (no additives)
1/3 cup of honey
1 tsp of vanilla extract
1/4 tsp baking soda
in a medium-sized bowl, mix the almond flour and coconut flour with the baking soda.
- proceed to add in your wet ingredients to the same bowl, combining the ingredients until the batter is well mixed.
on a baking sheet lined with parchment paper, taking a tablespoon, spoon the cookie batter on the tray evenly spaced out. it will be sticky, so keep a little bowl of water nearby to wet your fingers as needed.
- using the back of a fork, wet it ever so slightly, and press down on top of each cookie ball to flatten each cookie.
- bake in a preheated oven at 350, for 10 minutes. makes approx 16-20 cookies.
- best stored in the fridge or freezer!