Grain-Free Peanut Butter Cookies

Now, I know it’s a little controversial to be putting “grain-free” in the same sentence with “peanut butter.”

In the Paleo community, it’s generally understood that peanut butter, a delectable treat made from legumes, is hard for your body to digest. Entonces, most Paleo eaters eschew this spread, and opt for almond butter, instead.

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I, too, am a generally Paleo eater, and peanut butter makes my body bloat. It gives me gas. It’s a little uncomfortable.

However, I still eat it when the time is right. I don’t have an allergy to it (thank the Lord!), and neither does my husband, and we are still under the thrall of its mighty flavor.

We have been having some SWEET afternoons, lately, with these in the house.

I still avoid eggs, and we are still on this grain-free journey, yet with this batch of cookies, we are both home. In our childhoods. Eating what my mom used to call “peanut butter blossoms.” Without the “blossom” of a Hershey’s Kiss, of course.

This killer cookie got its pedigree from a recipe from Brittany Angell: a grain-free snickerdoodle recipe.

Brittany, if you ever read this, THANK YOU.

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Look at that sanding sugar!^^^

Grain-Free Peanut Butter Cookies

½ cup peanut butter (peanuts, salt…that should be it on your ingredients list)

½ cup coconut oil (use Nutiva refined coconut oil, for a unobtrusive flavor)

1 cup Sucanat, or coconut sugar

¼ cup unsweetened, organic applesauce

1 Tbsp. vanilla extract (homemade is best!)

½ cup coconut flour

¾ cup + 1 tsp. arrowroot starch

½ tsp. baking soda

½ tsp. cream of tartar

½ cup extra Sucanat, for dusting

Preheat your oven to 330° F. Cream together the coconut oil and the peanut butter in a large bowl. Pour in the Sucanat, and use a little elbow grease to whip it into a creamy fluff. Slowly incorporate the applesauce, then the vanilla. In a small bowl, combine the coconut flour, arrowroot starch, and leavening ingredients. I KNOW there is no salt in this recipe, the peanut butter should give you enough! Slowly and carefully fold the dry ingredients into the peanut butter mixture. It should form a stiff dough. Pour the extra Sucanat into a small bowl. One at a time, pinch off pieces of dough that are a little less than a tablespoon: when you roll them between your hands, you want them to form spheres a little less than an inch wide. These cookies will be flattened out, and they will also be pretty soft. I’ve found that smaller cookies fall apart in your hands less. Roll each ball of dough in the Sucanat, then place them an inch apart on a baking sheet (you don’t have to grease or line the sheets). With the bottom of a glass, press down on each ball of dough to flatten it to about ¼ of height. Bake for 16-18 minutes, checking carefully toward the end of the baking time. Let cool completely on the cookie sheets, before removing to a wire rack.

Now, for the love of all that’s good, have a peanut butter cookie.

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Disclaimer:

I am not a doctor, nutritionist, or health professional of any kind. This blog and this blog post is not meant to diagnose, treat, or recommend treatment for medical conditions of any kind. Please ask a doctor or a professional before making lifestyle or diet changes.

Copyright 2016 by Celeste Lightsey

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