Gluten-Free Peanut Butter Cookies

Whenever I need a treat, that feels like a kick in the butt, I bake these cookies. Peanut butter is a constant staple in my kitchen because of its energetic properties, and comforting taste. These cookies are meant to be soft and chewy. To make a peanut butter cookie soft and chewy, as opposed to crispy, I use two large fresh eggs instead of just one, a good amount of sticky brown sugar, and less flour than in other recipes. It also helps if you chill the dough in the fridge before baking it.

These cookies are not super sweet, but they are truly delicious.

Cook time: 8-10 minutes
Makes 15-18 cookies

Ingredients for gluten-free peanut butter cookies

• 1 cup (227g) coconut oil, melted
• 1 cup (229g) brown sugar
• 2 tablespoons maple syrup
• 1 cup (244g) creamy peanut butter
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup almond flour
• 1 - 1/2 cup gluten-free flour

Directions for gluten-free peanut butter cookies

1. Line a large baking tray with parchment paper set aside.
2. In a large bowl, add the melted coconut oil, brown sugar, and maple syrup. Mix until just combined. The key with this recipe is not to over-mix.
3. Add the peanut butter, and vanilla extract. Mix until combined. Add in one egg. Mix everything a little, then add in the last egg.
4. Add in the baking soda, salt, and mix until just incorporated.
5. Add in the flour and again mix until just combined.
6. Cover the dough and put it in the fridge for at least 30 minutes. Preheat the oven to 325 degrees F.
7. Using an ice-cream scoop, or a tablespoon, shape the cookie dough into balls. Place them on the baking parchment.
8. Bake for 8-10 minutes. To ensure the cookies end up chewy, they need to be removed from the oven slightly under-baked.
9. Once out of the oven, leave on the warm tray for a further 3 minutes.
10. Place the cookies onto a cooling rack to cool down. Enjoy!