One of the newer treats in our house is Wheat-Free Chocolate Peanut Butter Cookies. I only made them because I got lazy last week and instead of making my own peanut butter, which I like to do, I purchased an all-natural peanut butter at a local farmers market.
When I got around to opening the purchased peanut butter I was a little unhappy with the amount of oil that had separated from the nuts. I could have just added more peanuts and made it to the consistency that I like but I decided to make cookies instead.
Because I avoid wheat and do not keep wheat flour in the house, I turned to coconut flour and it worked out very well. You can use regular flour if you use wheat products I guess, but I will admit I have never tried to make a batch that way.
I am lucky if I actually get to taste one cookie because once they cool, my wife takes them to the farm where there are a few nephews and nieces that love to get any sweet treat. They will finish off a couple of dozen cookies almost before the plate reaches the table. So here is the recipe.
- 1 cup salted natural peanut butter, (add ½ teaspoon salt if unsalted)
- ¼ cup coconut oil
- 2 tablespoons coconut flour
- ¼ cup natural honey
- 4 farm fresh eggs
- ¼ cup cocoa, unsweetened
- Preheat oven to 375 degrees Fahrenheit.
- Combine peanut butter, coconut oil, coconut flour, honey, eggs, and cocoa - stirring until thoroughly mixed.
- On a parchment lined cookie sheet, drop the dough with a spoon, leaving a little space between each spoon of the dough.
- If you want crisscross decorations, take a fork and dip fork prongs in water. Press into cookies, twice, 90 degrees apart.
- Bake for 10-12 minutes; making sure not to over bake.
I think that I actually bake cookies with the family in mind because I prefer to satisify my sugar needs from all the fresh mangos, papayas and bananas we grow here on our property. About the only fruit, I ever purchase is organic blueberries, raspberries, and blackberries, but how I bake with them is another story for another time.
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