Something that has always been a bit of an indulgence for me and my family is a delicious peanut butter cookie. I used to bake up the ever so famous gluten-free recipe from Kraft Canada however since our household has cut out all chemicals from the foods we consume these are now out for us. See for these to properly turn out you need to use the traditional smooth peanut butter that typically contains these following ingredients that are excluded from my son’s diet: soybean oil, corn maltodextrin, hydrogenated vegetable oil, mono-and diglycerides. Sorry Kraft for calling you out on this but it’s true. We have now switch to Natural Peanut butter I am not brand picky as to the one we buy as long as the only ingredient is 100% peanuts. After trying a few recipes out and switching a few things up I have come up with what will now be our new peanut butter cookie recipe.
Quinoa Old Fashion Peanut Butter Cookies Recipe
- 1 cup natural crunchy peanut butter (can substitute for any other nut or seed butter)
- 1/2 cup coconut sugar
- 1 egg
- 1 tsp pure vanilla extract
- 1/2 cup quinoa flour
- Pre-heat oven to 350F.
- Line a cookie sheet with parchment paper.
- Combine all ingredients and mix until dough is formed.
- Make little balls about 1 inch in diameter with dough and spread out on lined cookie sheet.
- Press down balls with a wet spoon.
- Bake in pre-heated oven for 13 minutes.
- Once out of the oven let cool for 10 minutes before removing from cookie sheet.