Thursday, September 9, 2010

Best Gluten-Free Peanut Butter Cookies (honey sweetened)

I've tweaked this recipe a couple of times and I think I will stick to this recipe.  They're very good and makes a large batch which for my family it's a waste of time making small batches of anything!   All the kids like them.  Here's the recipe:

2 cups natural peanut butter (I used smooth, crunchy would be good too)
1 cup softened butter
1 cup honey
3 eggs

Beat together very well.  Then add the following:

1 cup arrowroot flour
1/2 coconut flour
1 tsp baking soda

Beat well, scraping the sides of the bowl.  Shape into small balls and place on cookie sheet, flatten with a fork in criss cross fashion.  Bake in pre-heated oven at 350 for 10-12 minutes until edges brown a little.  You may have to let them cool a bit before removing from the pan.

As soon as they're cool enough I wrap some up and throw them in the freezer so they don't all get eaten up.  That way I still have something for school lunches, which comes in handy if I get behind in baking or low in groceries etc...  If you are doing SCD or GAPS I would just omit the arrowroot and increase the coconut flour to 1 cup and add an extra egg.  The texture will be a bit heavier  but they'll still be delicious.

Oh, and a glass of cold and creamy raw milk would sure come in handy about the time you're taking a pan of these out of the oven!

1 comment:

  1. Thanks for this recipe! My family started GAPS about a month ago and I've been reading and researching a ton, finding all these amazing blogs out there. I was making peanut butter cookies using another recipe, and these turned out MUCH better. My six year-old and three year-old agree. Thanks again so much!