Ingredients
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dry ingredients:
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30 g Almond flour
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50 g Oat flour
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50 g Coconut flower sugar
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1/4 tsp Baking soda
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1/4 tsp Baking powder
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1 tsp Psyllium husk
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1/4 tsp Salt
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wet ingredients:
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100 g Peanut butter
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20 g Coconut oilat room temperature
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45 g Apple sauce (unsweetened)at room temperature
Directions
I posted a recipe for classic peanut butter cookies before. But this recipe for gluten-free peanut butter is just as good! Peanut butter lovers will for sure appreciate this one.
I use crunchy peanut butter for this recipe but smooth one will work just fine, too. The cookies turn out crunchy and very peanut buttery. I slightly overcooked the cookies in the photo – they are way too brown but so crunchy!
The recipe makes 9-10 cookies.
Make sure coconut oil and apple puree are at room temperature!!
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Steps
1
Done
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Combine the dry ingredients (except for raisins and oat flakes) in a bowl using a whisk. |
2
Done
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In another bowl, mash the coconut oil to a creamy consistency with a silicone spatula. For this, it’s important that coconut oil is at room temperature. Add the peanut butter and stir with a spatula until smooth. |
3
Done
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Fold in the apple puree. It also should be at room temperature so the mixture is smooth. Mix with a silicone spatula until smooth. |
4
Done
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Add the dry ingredients to the wet ones using a spatula - 2 tbsp at a time. |
5
Done
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Cover and refrigerate for 30 min. |
6
Done
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Preheat the oven to 175 degrees. |
7
Done
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Scoop the batter, form 2-cm balls and arrange them onto the prepared baking sheet 3 cm apart from each other. Use a fork to flatten the top of each ball to 5 mm thick leaving a crisscross pattern. |
8
Done
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Bake at 175 degrees for about 15 min. The edges will start getting brown. |