 |
| Fresh out of the oven, peanut butter cookies. Yes. |
Going gluten free is the "in thing" now. It's a lifestyle that dominates headlines, book covers and magazine articles.
Now that I'm on a gluten free diet, do I have to say, "See ya later to my cupcakes?!"
Answer to that: No. You don't! *insert clapping here, please*
You can live a gluten free lifestyle and still indulge in those yummy cookies, cupcakes, cakes and more! Throw in some chocolate drizzle if you please.
Enough chit chat. Here's a recipe that I discovered the other night, amazing, chewy with crunchy rims, peanut butter cookies. It's glorious because, it only takes about 10 minutes to prep and 13-15 minutes to bake. I did, however adjust the amount of sugar in it.
Ingredients List
- 1/2 cup sifted coconut flour (I used "Let's Do Organic, Coconut Flour" or Bob's Red Mill Coconut Flour is good too)
- 1/2 tsp vanilla extract
- 1 cup peanut butter (I used crunchy peanut butter)
- 1 1/4 cup Organic 365 Cane Sugar (original recipe calls for 1 1/2 cup sugar)
- 4 eggs (I prefer having them at room temperature, but it's not necessary)
- 1/2 tsp sea salt
Process
- Mix together sea salt, eggs, and vanilla extract, next add in peanut butter (I used a hand blender, the peanut butter is so thick you'll need it, or you can stir really fast)
- Last, add in coconut flour. Mix well.
 |
| Mix well. |
- You can grease your cookie sheet or use aluminum foil. Spoon the cookies out and this batter will make 3 dozen.
 |
| Size of your cookies can be smaller...These were a good size. |
- Bake for 13 minutes for a chewier inside, and 14-15 minutes for a crispy edge.
 |
| Hooray! Time to eat. |
Let the cookies cool for a few minutes -- then indulge. Add some ice cream too, Coconut Bliss is so good and a healthier pick. It's a bit on the expensive side, but you'll be happy you chose this.
