Peanut Butter Cookies have always been a family favourite. Chocolate chips are optional but if you use dark chocolate or Lily's sugar free chocolate it makes them a little less of a sweet indulgence. I can't stress enough the importance of using high quality smooth salted peanut butter for these. Thick dry peanut butter will affect the taste and texture. My favourite peanut butter is Adams smooth with salt. Like all of my cookie recipes these freeze beautifully as well, and they are perfect to pop in your lunch bag. If you wish to use an All Purpose Gluten Free Flour Blend (use 2 cups of the All Purpose flour to replace the all of the flours called for in this recipe) I highly recommend Snactivist Foods ancient grains All Purpose flour blend. If you do use an All Purpose Flour Blend, make sure you leave out the guar gum called for in the recipe.
Preheat oven to 350 degrees F. Line two baking trays with parchment paper or silicon baking mats. Use an electric mixer and cream together the coconut oil and sugar. Add the peanut butter and cream until light, about 3 minutes. Add eggs and vanilla and beat another 2 minutes or so.
Sift the dry ingredients over a medium bowl. Gradually add the dry ingredients to the wet, beating on low speed until the dry ingredients are well incorporated.
If your dough is too wet( depending on the humidity, texture of the peanut butter and coconut oil) place it in the fridge to firm up about 40 minutes. I find usually I don't need to do this however. Squeeze the dough in to 2 inch balls( approximately a little smaller than a golf ball) Roll the ball in your hands to get a round ball. Place the balls on the baking tray, making sure to evenly space. not placing more than 12 cookies per sheet. Flatten each ball with the palm of your hand. Dip a fork in a glass of warm water and press down gently on the tops of each cookie in a criss cross pattern.
Bake for 12 to 14 minutes or until they are nice and golden brown. You want to see brown edges on the cookies and nice cracks down the middle. Enjoy with a tall glass of dairy free chocolate milk!!
Ingredients
Directions
Preheat oven to 350 degrees F. Line two baking trays with parchment paper or silicon baking mats. Use an electric mixer and cream together the coconut oil and sugar. Add the peanut butter and cream until light, about 3 minutes. Add eggs and vanilla and beat another 2 minutes or so.
Sift the dry ingredients over a medium bowl. Gradually add the dry ingredients to the wet, beating on low speed until the dry ingredients are well incorporated.
If your dough is too wet( depending on the humidity, texture of the peanut butter and coconut oil) place it in the fridge to firm up about 40 minutes. I find usually I don't need to do this however. Squeeze the dough in to 2 inch balls( approximately a little smaller than a golf ball) Roll the ball in your hands to get a round ball. Place the balls on the baking tray, making sure to evenly space. not placing more than 12 cookies per sheet. Flatten each ball with the palm of your hand. Dip a fork in a glass of warm water and press down gently on the tops of each cookie in a criss cross pattern.
Bake for 12 to 14 minutes or until they are nice and golden brown. You want to see brown edges on the cookies and nice cracks down the middle. Enjoy with a tall glass of dairy free chocolate milk!!