It’s been a challenge (I could think of other, more descriptive words!) to modify my favorite recipes to accommodate my gluten allergy. These peanut butter cookies were surprisingly easy, and the addition of a little bit of coconut flour really improved the consistency.
JP is always my culinary litmus test to determine if a modified recipe is as good or even better than the real thing. These cookies, passed muster- -and then some. I served them with ice cold milk— he was stoked!
Note: The cookies will be very soft when they first come out of the oven– so let them cool on a wire rack and they’ll harden a bit.
My BFF college roomie and her kiddos made these last weekend– the testimonial is in her daughter Bella’s expression! (Look how beautiful she is!! Aunt Parker is so proud!!)
Ingredients
- 1 cup peanut butter
- 2 Tb coconut flour
- 1/2 cup truvia
- 1 tsp baking powder
- 1 egg
- 1 tsp vanilla extract
- Pinch kosher salt
Instructions
- Mix all ingredients in mixer until smooth
- Ball up the batter into 1 inch balls
- Press down balls with a fork
- Bake at 325 for 10 minutes
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