Peanut Butter Cookies (grain-free : gluten-free : nutrient-dense)

During the hot summer months, I craved light foods such as salads and raw veggies. Now that the weather is getting cooler, my tastes are changing and I find myself wanting more comfort foods. These peanut butter cookies fit the bill: they are chewy in the middle, crispy on the edges, and super tasty.


Peanut Butter Cookies
Makes 30-40 cookies

• 1&1/2 sticks (12 Tb) butter, at room temperature (preferably from grassfed cows)
• 1&2/3 cups sucanat
• 1/2 cup creamy peanut butter*, preferably organic (I prefer Maranatha or Santa Cruz brand)
• 4 eggs (preferably from pastured hens)
• 3/4 tsp vanilla extract (preferably homemade or organic)
• 3/4 tsp almond extract
• 2/3 cup coconut flour 
• 1/2 cup ground crispy almonds or pecans (or substitute almond meal)
• 1/2 tsp celtic sea salt
• 1/4 tsp baking soda
• 1/2 tsp aluminum-free baking powder

1. Set your oven racks so that none are in the bottom third of the oven.  Preheat the oven to 325 F.
2. In a medium bowl, combine the salt, baking soda, baking powder, ground nuts, and coconut flour. Whisk or sift well to combine and break up any lumps.
3. In another bowl (or stand-mixer), beat the softened butter and sucanat together for a couple minutes, until well mixed. (I love using my Kitchen-Aid stand mixer for making cookies as it makes it very easy to add the ingredients while the mixer is running.)
4. Add the peanut butter to the butter mixture and mix to combine. (I love to use a Measure All cup for measuring peanut butter and other thick ingredients such as honey and sour cream.)
5. In the meantime, combine the eggs, vanilla, and almond extract in a small bowl. (I find that a Pyrex glass measuring cup works great for this because the pour spout makes it easy to add these ingredients to the mixer while it is running.) Do NOT mix up the eggs at this point.
6. Once the butter, sucanat, and peanut butter have become well-mixed, mix in the eggs one-at-a-time.  With my stand-mixer, I can just pour in each egg while the mixer is still running.  Make sure to scrape down the sides of the bowl once or twice to get everything incorporated well.
7. While the mixer is running, add the dry ingredients.  Since coconut flour does not contain gluten, there is no worry of over-mixing it!
8. Scoop the cookies onto greased cookie sheets (or line the cookie sheets with silpats, which are wonderful since the cookies never stick and are less likely to burn).  I like to use a 1-Tb scoop for consistently pretty cookies, but you could just use a spoon. Do NOT flatten the cookies as they will spread plenty while cooking.
9. Bake the cookies at 325 F for about 15-18 minutes (or a few minutes longer if you are cooking them on stoneware). They are done when the edges get a bit dark and crispy.
10. Remove from oven and allow to cool for about 5-10 minutes.  Then use a spatula to move them to a cooling rack.
11. Once cool, store these cookies in an airtight container.  They can be stored in the refrigerator or freezer if you won't be eating them all in the next few days.  They are nice and chewy straight from the fridge, and even soft enough to eat straight out of the freezer!  Storing them in the freezer will also remove the pressure of having to eat them all in a week or so, as they will last for months in the freezer.

*I used to avoid consuming peanut butter because of the potential for aflatoxins. However, now that I am consuming a more sustainable, less restrictive diet, I have added small amounts of peanut butter back into my diet. Rather than obsessing over every detail of my diet, I'm finding a place of balance that can be sustained for the long term.  

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