These amazing protein packed, dairy free and gluten free peanut butter cookies are incredible! I’ve used coconut sugar for less of an impact on blood sugar. Coconut sugar has a small amount of inulin, a type of soluble fibre which makes blood sugar spikes less likely. It also contains minerals like iron, zinc, calcium and potassium.
Now it is still sugar, so you don’t want to be consuming too much of it.
1 cup crunchy natural peanut butter
¾ cup coconut sugar (you could also use brown sugar)
1 1/2 tbsp ground flax seeds
1 large egg, lightly beaten
1 tsp baking powder
1 tsp vanilla
¼ tsp sea salt
Dairy Free Chocolate Chips are optional (I love the Enjoy Life Mini Chips)
Preheat oven to 350°F.
Mix all ingredients except chocolate chips in a large bowl. Mixture will seem wet at first, keep mixing and it will become very stiff. Add in Dairy free chocolate chips, as much or as little as you’d like!
Roll dough into desired cookie size balls. Place balls on an parchment lined cookie sheet about 2 inches apart. Press down gently using a fork.
Bake for 10 to 12 minutes. They may look undercooked, but they will firm up as they cool. Let cool on the baking sheet for at least 10 minutes before transferring to a wire rack.
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