Peanut Butter and Bake Sales
Its hard to remember when I first fell in love with peanut butter cookies. What I do recall is that peanut butter cookies have always been among those things I would get excited about when I saw them at local bake sales. Back in those days this was a very popular way to raise funds for various school sponsored clubs and organizations. These bake sales were the ones always setup in front of supermarkets and discount stores like K-mart.
In my opinion I don’t think anything packaged for sale then or now will ever come close in comparison to duplicating that from scratch texture and taste of those homemade cookies. What I remember most about them is their sensational texture. That texture along with that all at once salty, sweet, buttery and peanutty flavor that begs to be paired with a tall glass of ice cold milk. That for me is what makes for the ultimate peanut butter cookie. Sadly this is what I found missing in every single recipe I tried.
The Not So Good
I have attempted making more gluten-free peanut butter recipes than you can shake a stick at. Ones made with almond flour, coconut flour, a combination of those two flours, as well as that infamous three ingredient recipe you find posted all over the internet. What they all had in common is that none of them comes close to mimicking that peanutty goodness I recall from those bake sales of yesteryear. And as such, if you are at all familiar with my sweet tooth, this was not the kind of sweet that was going to curb my yearning for the real deal.
Not Just Another Nutter Butter
In every single real peanut butter cookie recipe I looked to for inspiration, every last one of them used brown sugar. I considered using Splenda’s brown sugar alternative. Upon discovering that it has sugar in it I had to reluctantly abandon it as a contender. I also tried making my own brown sugar blend by adding blackstrap molasses to the mix. Alas the flavor and texture still eluded me. Then one day I accidentally stumbled across a brown sugar alternative online that I ordered immediately and have since fallen in love with.
Just like that Lily’s Chocolate Bar, the discovery of this brown sugar alternative has opened up a world of delicious possibilities. This outstandingly delicious peanut butter cookie would not have been possible without it. When you try them I think you’ll agree that there really is no better gluten-free alternative out there. From my kitchen to yours, happy low carbing. Mike
Classic Peanut Butter Cookies
With this peanut butter cookie the texture along with that all at once salty, sweet, buttery and peanutty flavor is what begs to be paired with a tall glass of ice cold coconut-almond milk. This for me is what makes for the ultimate peanut butter cookie. Enjoy!
12-14 Minutes for each baking sheet of cookies.
Preheat your oven to 350°F and line your baking sheets with parchment paper.
To your food processor or stand mixer add the butter, coconut oil, sugars, vanilla and egg. Pulse or mix until the mixture is smooth and creamy.
Add in all your dry ingredients as well as the peanut butter. Pulse or mix until you have a cohesive, well mixed dough. The dough is going to be oily. you need this moisture for the coconut flour and to produce that texture I was talking about earlier. You have two options here. You can proceed making them or if you prefer you can chill the dough for an hour before scooping it out to make your cookies.
Using a 1" cookie scoop, scoop out evenly measured scoops of the cookie dough onto your prepared cookie sheets. When your cookie sheet is full press down on the cookies with the tines of a fork to form a cross hatch pattern or you can use your fingers to shape the cookies. The cookies will not spread out very much at all by themselves, so don't skip this step. I like to use a small glass to press them down and this produces the very uniform cookie width you see in the photo.
Bake the cookies for 12-14 minutes. There is no exact amount of time for them to bake, because oven temperatures vary and only you know your oven. Keep an eye on them and when they just start to show a hint of browning around the edges remove them and set them aside for 10 minutes so that they can continue to setup. When they've cooled off enough transfer them to a baking rack to cool completely.
When your done and they've cooled completely, pour yourself a tall glass of coconut-almond milk and sit down to enjoy your stash of bake sale worthy cookies.
Nutrition Facts - Calculated using My Fitness Pal
Servings 24-27 (Nutritional data is based on the 27 cookies the recipe yielded for me).
Fat 8g, Cholesterol 11mg, Sodium 74mg, Potassium 29mg, Total Carbs 2g, Fiber 1g, Sugars 0g,
Protein 2g, Net Grams 1g per 2” Cookie
**Storage Tip: Because these cookies are gluten-free the longer they stay out at room temperature the softer they will become. I prefer to freeze them and pull them out and let them thaw for a few minutes so that they retain the texture I worked so hard to achieve. If you like a softer cookie then just ignore this suggestion.