Peanut Butter Cookies

One part of eating a diet free of grains, gluten and processed sugar, is that it makes baking really challenging. I can't tell you how many cookie recipes I tried to make before I finally found one that actually tasted great. These cookies are as simple as they come, and are surprisingly sweet, and simply irrisistable, especially when they are eaten straight from the oven and warm. Since I have been pregnant I have not craved many sweet things, but when we were being very strict with our diet for that short while, these cookies were a life saver for Toby who loves something sweet after dinner. I would make the cookies into balls and stick them in the freezer, and pull them out every time we wanted some so that they were fresh and hot each time. I always made a few extra "just in case", and every time they were all eaten! So before you are super skeptical of a "healthier" cookie, give these a try, and you will be surprised at how delicious they are! 

Peanut Butter Cookies

1/4 cup butter or ghee

1/3 cup honey 

1 egg 

3/4 cup natural peanut butter 

1/2 teaspoon vanilla 

1 cup almond flour 

1/2 teaspoon salt 

1/2 teaspoon baking powder 

Preheat oven to 375 degrees F.

In a mixing bowl, cream butter until smooth, then add each ingredient in the order listed, mixing about 15 seconds after each addition. The final dough will be fairly soft. 

Line a cookie sheet with parchment paper or silpat. Drop tablespoon size cookies onto cookie sheet, with a cookie scoop or spoon. You can flatten them slightly with a fork. If the dough is too soft, stick in the fridge for a 1/2 hour to harden dough and then press gently with a fork.

Bake for 10 minutes, until the bottoms are just browned. Do not over-bake because they will get very dry. Transfer to cooling racks, and enjoy!