Gluten-free peanut butter cookies
Only 3 main ingredients, one bowl cookies. Whole foods plant-based. Gluten-free. Sugar-free. Oil-free. Low carb.
Ingredients
- 1 cup almond flour 2,4dl
- ½ cup date paste 1,2 dl
- ⅓ cup peanut butter 80 ml
- ½ teaspoon vanilla sugar or drops
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking powder
- 1 teaspoon gingerbread spice optional
Date paste
- 1 cup pitted Medjool dates or other soft dates
- ½ cup water
Instructions
- Put your oven on at 350F, 175 C
- If you don't have ready-made date paste, make the paste by blending soft dates and water in a food processor.
- Measure all your dry ingredients and mix them in a bowl.
- Warm your peanut butter in the microwave for 1 minute, so it becomes a bit softer. Mix in the date paste, peanut butter, and vinegar with the dry ingredients.
- Roll the dough into even-sized balls. This amount should make 15 small cookies.
- Press the dough balls with a fork, glass, or cookie stamp, so they become flattened.
- Bake in the middle of the oven for 12-15 minutes. If you want them crispier and not soft, then bake up to 20 minutes, but make sure they don't burn.
Notes
You can change the peanut butter to other nut kinds of butter.
As spices, you can add optionally
- Vanilla
- Cinnamon
- Cardamom
- Grated orange zest
- Chocolate chips
- Chocolate powder
- Punch flavor
- Bitter almond flavor
- Rum flavor