Ok, I know these cookies aren't free from peanuts, but they are peanut butter cookies, after all! If you can do almonds, but not peanuts, definitely try this recipe with almond butter – yum!
For the rest of us with other dietary restrictions, take heart! These cookies fit the bill! They're delicious, and still gluten-free, dairy-free, egg-free, soy-free, and sugar-free! Yes, they even have a low glycemic index! Enjoy these cookies on their own, or add chocolate chips (dairy-free chips are great too!) for a change of pace. High protein, loads of vitamins and minerals, dietary fiber – it's all there, and in a cookie!!! Maybe I should have called these “Guilt-Free Cookies”!!!
Don't be daunted by some of the unusual flour ingredients. Try them if you will, or just use my all purpose blend instead, for a quick and easy recipe substitution.Ingredients:
1 ½ cups peanut butter (natural or no sugar added)
¾ cup agave nectar (light or dark)
1 Tbs. gluten-free vanilla extract
¼ cup unsweetened applesauce
½ tsp. salt
1 cup Nearly Normal All Purpose Flour*
¾ cup buckwheat flour (or Nearly Normal All Purpose Flour)
2 Tbs. mesquite flour (or Nearly Normal All Purpose Flour)
2 Tbs. almond meal (or Nearly Normal All Purpose Flour)
½ cup+ chocolate chips (optional)
Cinnamon and sugar (or granulated splenda) mixture (or cinnamon only) for tops of cookies
*Nearly Normal All Purpose Flour may be made using the recipe found in my cookbook, Nearly Normal Cooking for Gluten-Free Eating, or on my Web site.Directions:
Preheat oven to 350 F.
Blend peanut butter and all liquid ingredients together, then add in the dry ingredients, mixing until fully incorporated.
Prepare a cookie sheet lined with parchment paper. Roll balls of dough approximately the size of ping pong balls in your hands and place on the prepared cookie sheet. Dip a fork in the cinnamon-sugar mixture and press into each cookie to flatten with a criss-cross design.
Bake for 10-12 minutes and remove to cool on the pan.
Finished "Free-From" Peanut Butter Cookies