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!
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.
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.
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