Grain Free Peanut Butter Chocolate Chip Cookies

In the spirit of the holidays, I have been on the search for a cookie that I can actually eat.  After spending some quality time with chef google, I had a general idea on how to construct a cookie:


1 cup of creamy peanut butter
1 cup of raw sugar (or honey, or any sort of sweetener)
1 tablespoon of vanilla
1 egg (or a 1/4 cup of unsweetened applesauce to make it vegan)
(optional) 1/2 a cup (or more, or less) of chocolate chips.


Combine the ingredients and bake for 13 minutes on 350.  The peanut butter eliminates the need to grease the pan. The recipe yielded about 30 cookies, but I do make them rather small.  I've done them a couple of ways.  Made with honey, as seen above, makes a flatter cookie.  They were extremely moist, and I made them sans chocolate chips.  This makes them GAPS friendly!


Because I'm a chocoholic, I prefer them with chocolate chips.  The raw sugar makes them kind of grainy, but they are more solid and I can share them with Anthony. 




It's a good thing they're so easy to make, because they go fast! 

How do you like your cookies?


4 comments:

  1. I'm so happy you found something you can enjoy!!!
    I am on a chocolate chip cookie kick. It's not good...

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  2. These sound delicious - my mouth is watering and I can't wait to try them!
    I love chocolate - does honey affect the texture - I can not tolerate sugar for my arthritis?
    I would love to have you share this on Thursday at Tasty Traditions: http://myculturedpalate.com/

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    Replies
    1. They were moister and softer- but kind of flat. I've heard that adding a teaspoon of baking soda will help fluff them up. Next time I bake them, I'll try it out to see if it makes a difference!

      Also, can you have chocolate on GAPS?

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  3. These look yummy! Thanks for sharing on Natural Living Monday!

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