With a family as peanut butter obsessed as mine, it’s important to have a really solid recipe for peanut butter cookies! This is by far the best grain-free version of peanut butter cookies that I’ve ever come up with. Which is why you’ll never see me make a single batch…double batch or nothing!
Peanut butter cookies that are done right are soft, salty and subtly sweet, while ones that aren’t done right are hard, crumbly and bland. I think the biggest win with this grain-free version is how light and fluffy the cookies are – they practically melt in your mouth!
Choosing the right peanut butter to use in your recipe is vital. I hope by now that you don’t ever purchase peanut butter that contains added sugars, corn syrup or any hydrogenated oils. The brand that I am obsessed with right now is Santa Cruz Organic, the light roasted creamy one. All it has in it are lightly roasted Spanish peanuts and a little touch of salt.
I also used some palm shortening in this recipe, which contributed to the softness of the cookies. Palm shortening is an ingredient that I don’t use very often, but when I do use it I use Nutiva Organic, which is a blend of red palm oil and coconut oil and is non-hydrogenated.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl beat the shortening and peanut butter on high for 30 seconds. Add the coconut sugar, baking powder, salt and baking soda. Beat on medium for 2 minutes, scraping down the sides as needed. Beat in the egg, coconut cream and vanilla. Beat in the almond flour.
- Drop the dough by rounded tablespoons 2 inches apart on the prepared baking sheet. Use a fork, dipped in coconut oil, to make a crisscross on the top of each cookie. Bake 8-10 minutes or until the edges are lightly browned. Transfer the parchment paper onto a wire rack to cool. Enjoy!