Easy Peasy Peanut Butter Cookies

Easy Peasy Peanut Butter Cookies

*VIDEO included* Quick, gluten-free, grain-free, low-FODMAP peanut butter cookies. Easy to make with children in the kitchen.

By DeliberateFare.com, variation of Spinach for Breakfast gluten-free peanut butter cookies

This is my go-to, quick dessert recipe. It calls for ingredients that are in most kitchens; requires no special tools; can be prepped, baked, and popped into my happy mouth within 30 minutes. My Mr. Wonderful has given it his seal of approval for dog treats as well! Dough is kid-friendly, so enlist the help of your nearest kid (offspring, neighbors, nieces, nephews), but only if you plan on sharing these tasty treats.

We altered the original recipe slightly to use raw, granulated sugar in place of coconut sugar in order to make it easier to digest for those of us with reflux, IBS, or following the low-FODMAP diet.

If you're looking to avoid nuts due to a nut allergy or migraine-sensitivity, then how about try to replace the peanut butter with either sun butter (sunflower seed butter; I use SunButter Organic - not the regular - in order to avoid oils and sugars) or tahini (sesame seed butter; I use Artisana Organics Raw Tahini)? Both taste amazing and give a lighter feel to these cookies.

INGREDIENTS

METHOD

  1. Preheat oven to 350 degrees.
  2. Line baking sheets with parchment or silicone baking mat. Set aside.
  3. Into medium bowl, add peanut butter, sugar, egg, and vanilla. Stir until combined.
  4. Working with two spoons or with a small ice cream scoop, scoop mixture and form into a tight ball approximately 1-2 inches in diameter. Place ball onto prepared baking sheet. Flatten ball with fork two times, in a criss-cross pattern. Repeat with remainder of cookie dough.
  5. If you would like an extra-special something, add a small sprinkling of granulated sugar to the top of cookies after flattening.
  6. Chill cookies on baking sheet in refrigerator for 10 minutes before baking.
  7. Place chilled baking sheets into preheated oven; bake at 350 degrees for 10-12 minutes or until cookies are slightly golden and crisp on exterior. Remove from oven and transfer to a heat-safe counter top; allow to cool on baking sheet for 10 minutes. Then remove and allow to cool completely on cooling rack; or pop into your mouth.
  8. If baking multiple batches, allow sheet pans to cool 10 minutes before adding more raw dough. When finished, turn off oven.

SUGGESTIONS

  • Serve with a tall glass of lactose-free or dairy-free milk (such as Almond Milk or Flax Milk).
  • Baked cookies may be stored at room temperature in a lidded container for several days (if your household Cookie Monster(s) don't eat them all before then!).
  • Freeze unbaked cookie dough: place unbaked scoops tightly together in one layer (untouching) on a lined baking sheet and place into freezer; freeze overnight and then transfer frozen dough balls to a freezer container; store in freezer for up to 3 months. When ready to bake frozen dough, bring balls to room temperature for 10 minutes, and then bake for an additional minute or two.
  • If you like spicy desserts, then try substituting â…“ of the peanut butter with Peanut Butter & Co The Heat is On peanut butter blended with fiery spices.
  • If using the low-FODMAP diet, stick to two cookies.
  • If you are watching your sugar intake and are not low-FODMAPping, then by all means, feel free to use coconut palm sugar in place of granulated cane sugar.
  • Migraine Warning: Nuts (peanut butter).


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