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Living A Gluten Free Life

Tasty Wheat-Free Chocolate Peanut Butter Cookies

Tasty Wheat-Free Chocolate Peanut Butter CookiesIt seems that all of us love cookies from time to time. One of the newer treats in our house are these tasty Wheat-Free Chocolate Peanut Butter Cookies. I 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. That turned out to be a good choice.

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 got 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. It’s a habit she picked up whenwe lived in Wisconsin. We have 14 grandchildren and 4 great grandchildren so there was always a need for more cookies.

Wheat-Free Chocolate Peanut Butter Cookies
Author: 
Recipe type: Dessert
Cuisine: International
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Combine peanut butter, coconut oil, coconut flour, honey, eggs, and cocoa - stirring until thoroughly mixed.
  3. On a parchment lined cookie sheet, drop the dough with a spoon, leaving a little space between each spoon of the dough.
  4. If you want crisscross decorations, take a fork and dip fork prongs in water. Press into cookies, twice, 90 degrees apart.
  5. 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 satisfy 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.

If you enjoy the recipe please rate it using the star system below the comment area and share it on Facebook, thanks.

Bon Provecho

The Chefs Kitchen Table



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