Flourless Peanut Butter Cookies (Gluten-Free)

A long-time favourite recipe of mine and boasting just three main ingredients, these flourless peanut butter cookies couldn’t possibly be more delicious… or easier to make!  A cookie which is crispy on the outside yet soft and moist on the inside, this recipe creates that perfect baking combination.

Without any of the butter, margarine, oils or hydrogenated fats that so many classic “peanut butter cookies” require, this is pure peanut butter heaven – in cookie form!  They are also wheat, gluten and dairy-free.

Coconut Sugar (also known as “Coconut Palm Sugar”) is made from the sap of the coconut palm tree.  It has a GI score of 50, which is MUCH lower than that of refined white sugar, brown sugar and honey, and is also a good source of the essential minerals iron, zinc, calcium and potassium.  Thanks to coconut sugar’s slow energy releasing properties, it also provides a sweet taste as well as sustained energy levels, rather than the classic “highs” and “lows” that regular refined sugar brings.

For the countless health benefits of peanuts (and peanut butter), and why, and more importantly how, you can enjoy it without piling on the pounds, see my Healthy Homemade Peanut Butter blog post HERE.

These cookies are a perfect healthy alternative if you’re in need of a sweet treat with a cup of tea during a mid-afternoon slump, or paired with a herbal tea to satisfy those all too common late-night cravings.  Whatever the reason, find your excuse and get baking as they’re absolutely delicious! 😉

Recipe

Makes 12-15 cookies

Ingredients

1 cup (250g) natural peanut butter (smooth OR crunchy)
1 cup (250g) coconut sugar
1 egg
½ tsp. vanilla
¼ – ½ tsp. salt (¼ if peanut butter is already salted, ½ tsp. if using unsalted)
Dark chocolate chips or chopped roasted salted peanuts (optional)
Fine sea salt or sea salt flakes – for sprinkling

Directions

Preheat the oven to 180 °C/ 356°F. Line 2 baking trays with baking paper (do not grease or spray with oil). Place all the ingredients (apart from the optional add-ins) in a medium-sized mixing bowl. Using an electric hand beater or beating by hand with a spoon, mix until everything is completely combined to form a dough. If using chocolate chips or chopped peanuts, add them and mix through at this point.

Form the dough into balls (each measuring 2 level tbsp dough) and place on the prepared baking trays. Press down on each ball very lightly with the back of a fork (see note below).

Bake for 10–12 minutes or until just browned. Sprinkle a small amount of fine sea salt onto each biscuit when the biscuits come out of the oven. Allow to cool for 5 minutes on the baking tray, before transferring to a wire rack to cool completely.

Note: If you like a crispier, more ‘classic’-style, flatter cookie, flatten the dough slightly before baking (this will cause the cookies to spread more). If you prefer a softer, more dense cookie, leave the dough in balls and do not flatten them at all; once they come out of the oven, flatten them slightly with the back of a fork, then allow to cool (this will achieve a cookie with a more dense and compact texture).

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