Have you ever tried the peanut butter cookie recipe that only calls for peanut butter, sugar, and an egg? It’s a gluten-free recipe that actually turns out a decent peanut butter cookie – but it calls for a full cup of sugar. In my baking ventures this holiday season, I wanted to recreate this cookie recipe to fit everyone’s dietary restrictions. Although they aren’t the most glamorous-looking cookies, they are actually pretty tasty and give you a good little protein punch. Plus, we like to dip them in dark chocolate and top with sea salt, which takes them to the next level.
Here’s how I make them:
1 cup peanut butter
7-8 pitted dates
1 tsp. vanilla
1 tsp. baking soda
1-2 Tbsp. almond flour
Blend together all ingredients in a food processor until dough starts to form and mixture can be rolled into balls. Place on an ungreased cookie sheet (they won’t spread much) and use a glass or a fork to press the tops down. Bake at 350˚ for about 10 minutes. The bottoms of these brown quickly, so just keep an eye out!
If desired, dip cooled peanut butter cookies into a mixture of melted dark or semi-sweet chocolate + 1 heaping teaspoon of coconut oil. Sprinkle on some flaked sea salt.
I haven’t tested this recipe with almond butter, but I am hoping that this swap will lend to a Whole30-friendly cookie. Test to come! And, if you’ve tried these out, leave me a note below.