I love dessert just as much as anyone else, but sometimes I need to bake something a little healthier. These cookies might be gluten-free, dairy-free, egg-free, and paleo, but they aren’t missing any flavor. With good for you ingredients and a hint of chocolate, you’ll be whipping up these cookies when you crave something sweet.
They take minutes to mix up and bake. So easy that my daughter makes them on her own. So if you love peanut butter cookies but want something a little special while still being healthy, give these one-bowl cookies a try.
What You’ll Need:
Natural Peanut Butter- You will need an all-natural type of peanut butter, the kind that you stir in the oil that sits at the top when you first open the jar. Any brand will do, just as long as the ingredients are only peanuts and salt.
Maple Syrup- Real maple syrup only. You can swap it out for honey but they may be a little harder to mix and the texture will be slightly different. Maple syrup gives these a special flavor that kind of tastes like Fall. And the maple syrup makes these vegan.
Cinnamon- A touch of cinnamon warms these up and rounds off the other ingredients. These cookies are far from the classic and I love that about them.
Almond Flour– This is what holds the cookies together. It also compliments the peanut butter and pecans very well.
Pecans- You will need some unsalted pecans. They can be whole or chopped, I like to finely chop the pecans a little more even if I buy them chopped.
Mini Chocolate Chips– The only “diet” friendly mini chocolate chips that I have been able to find are the Enjoy Life Brand, but feel free to use whichever kind you prefer. If you are not on an allergen free diet then you can use any brand.
Vanilla Extract– I bake a lot as you can probably tell. It’s certainly no secret. Using a good quality pure vanilla is my favorite.
Cookie Scoop– You can use a spoon, these cookies don’t require perfection. They are also great “drop” style cookies, but I like to use a scoop so they all bake uniformly. I know that when I use a scoop that they will all bake in the same amount of time.
Silicone Baking Mats– You can also use parchment paper, I still use parchment paper a lot but it’s not cost effective long term so I invested in a set of off-brand silicone mats. They have been working out great. Always line your baking sheets with either paper or a mat. No foil or spray, that always seems to result in the cookies sticking, burning, or baking unevenly.
Baking Sheets– Out of all the baking pans that I have, the half-sheet size are my most used. I can bake the whole batch in one go.
Cooling Rack– These cookies are a little soft when they are fresh out of the oven so I recommend letting them sit on the tray for about 5 minutes before transferring them to a cooling rack to cool completely.
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Healthy Gluten-Free Peanut Butter Cookies
- 2 Half Sheet Baking Pans
- 2 Half Sheet Silicone Mats or Parchment Paper
- 1 Small Cookie Scoop
- 1 Cooling Rack
- 1 cup peanut butter, all-natural
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup pecans, finely chopped
- 1/2 teaspoon cinnamon
- 1 cup almond flour
- 1/3 cup mini chocolate chips
- Combine the peanut butter, maple syrup, vanilla extract and cinnamon in a glass measuring cup or small bowl. Mix together and set aside.
- In a medium bowl, add the almond flour, chopped pecans, and mini chocolate chips. Pour in the peanut butter mixture and stir until combined.
- Cover with plastic wrap and refrigerate for 20-30 minutes.
- Pre-heat the oven and line the baking sheets with your silicone mats or parchment paper. Scoop or spoon about 20-24 cookies. Lightly press the cookies with your fingers to make more of a round shape. This is a thick dough and they will not spread, pressing helps them flatten out a little bit.
- Bake on the middle rack for 12 minutes, or until lightly browned. Remove from the oven and let the cookies rest for 5 minutes before transferring to a cooling rack.
- Store in an air-tight container and in a cool place for 3-5 days or the refrigerator for up to 1 week.
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