Peanut butter is a delicious and healthy staple in many households. Whether you are making a classic peanut butter and jelly sandwich or just adding some peanut butter to your favorite smoothie, peanut butter is something many people can’t live without.
We know that some people love combining peanut butter with sugary goodness in the form of cookies and other sweet treats, but that usually means gluten is involved. What if we told you you could make healthy and all-natural peanut butter cookies that are also gluten free? That’s right, with Crazy Richard’s all-natural peanut butter and gluten free flour, these cookies taste better than regular peanut butter cookies despite being grain-free and naturally sweetened.
There are several reasons why people choose to cut gluten out of their diet. It can be for various health reasons like Celiac disease, gluten sensitivity, wheat allergy, or gluten intolerance. People may also want to cut out gluten to lose weight, prevent headaches, depression, or chronic fatigue. Plenty of people trying to start a gluten free diet can quickly become overwhelmed with what food they can and can’t eat. To give a quick overview, doing a gluten free diet means that you don’t eat:
Lucky for you; however, there are still plenty of things that you can eat that will also help you be healthy, including:
Several flours or grains you can use guilt-free while cutting out gluten are:
As you can see, you have plenty of options for gluten free flour that you can substitute for wheat flour in your cookies or cakes.
Since Crazy Richard’s creamy peanut butter’s only ingredient is peanuts, there are no extra unhealthy ingredients or additives you may have to worry about. Our all-natural peanut butter has no additional salt, palm oil, hydrogenated oil, or sugar and is non-GMO. You can rest easy that our creamy peanut butter or crunchy peanut butter is 100% healthy and gluten free.
This is our favorite gluten free peanut butter cookie recipe by far. This gluten free recipe is relatively easy to make, with very little prep time. It stands out because it doesn’t require any type of cane sugar or granulated sugar to make it overly sweet, and it doesn’t need any baking soda or baking powder, either for that matter. This particular recipe makes a dozen cookies, so feel free to double or triple it, based on your family needs.
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Add the peanut butter, maple syrup, olive oil, milk, salt, and vanilla extract in a mixing bowl. Stir for thirty seconds with a wooden spoon, or electric mixer on a low setting, until the mixture is smooth and glossy.
Slowly add the coconut flour one tablespoon at a time, stirring between each addition. After you’ve added the final tablespoon, mix the cookie mixture for a full thirty seconds, or longer if needed. Don’t worry if it takes an extra bit of stirring time to create the smooth texture you’re looking for. It’s just the coconut flour needing a little more time to absorb the excess liquid, and the friction created by stirring helps along that process. A creamy but thick cookie dough should form after stirring it.
Once your cookie dough is ready, roll 12 balls of dough, about the size of a golf ball. Place them onto your baking sheet. Use a fork to press each cookie down one way, then the other, to create the signature crosshatch pattern you see on peanut butter cookies. The outer edges of the cookie may crack a bit, but that’s completely okay and normal. Cookies should be about ¾ inches thick.
Bake at 350F for 10-12 minutes, or until the cookies are lightly golden. Don’t cook for too long; otherwise, your delicious cookies will lose their chewy texture and can turn rock hard. Cool on the pan for five or so minutes before removing the cookies and letting them cool completely on a wire rack.
Use a double boiler or small saucepan on extremely low heat to slowly melt the chocolate without burning it.
Once the cookies have cooled completely, dip the cookies halfway into the melted chocolate, and place them back on a cooled cookie sheet, lined with parchment paper. Let the chocolate cool at room temperature until fully set before you serve or store them. These cookies have the perfect blend of chocolate and peanut butter flavor.
Store the cookies in a sealed container at room temperature for up to three days. These cookies will also last about a month in the freezer.
You can easily make these delicious ooey-gooey chewy peanut butter cookies that are to die for while still being healthy.
Absolutely! If peanut butter isn’t your cup of tea, you are welcome to try this recipe with other nut butter options as well. We’d recommend our delicious and heart-healthy almond butter or all-natural and decadent cashew butter if you want to shake things up a bit.
We can’t wait for you to try this recipe for gluten free peanut butter cookies. We’re sure you will come to love them as much as we do as they quickly become your new family favorite! We also have more recipes on our site if you’re looking for different peanut butter recipes. Be sure to pick up a jar, or two or three, of Crazy Richard’s delicious creamy peanut butter from our site, Walmart, or Amazon.com. While you’re at it, you should also pick up some of our healthy, tasty, and all-natural crunchy peanut butter, almond butter, or cashew butter to fill your kitchen cupboards. We assure you, they won’t stay in your cabinets for long since you and your family will want to eat these mouthwatering nut butters with everything!