Updated: Feb 2, 2022
Peanut butter is one of my top 5 favorite foods. Always has been, always will be. Whether it's used in a savory peanut dipping sauce, added to cookies like my Gluten Free Peanut Butter Cookies, or served on a spoon (a childhood favorite) I cannot get enough.
Hassle-Free Peanut Butter Cookies
If your love for peanut butter runs deep, like mine, you will love these Gluten Free Peanut Butter Cookies. They're soft, slightly chewy, and packed with peanut butter flavor. The addition of shredded coconut gives these otherwise soft cookies a nice added texture.
They're also super easy to make. The ingredient list is short, the recipe calls for 1 bowl, and each batch takes just 10 minutes to bake. This is probably the easiest recipe on the blog (as of January 2021); so if you're looking for a delicious, hassle-free cookie recipe this is it.
Nutrient Dense Dessert
Seeing that it's January, I have a feeling that people are looking for "healthier" dessert options. Though I believe all foods can fit into a balanced diet, I love creating better-for-you treats, and these Gluten Free Peanut Butter Cookies are just that. These cookies are more filling than most and will likely keep your blood sugars pretty stable due to their high protein and fiber content from peanut butter and a *secret ingredient* I'll share more about later.
Peanuts are higher in protein than any other nut and contain a variety of minerals, namely manganese, copper, magnesium, and phosphorus; vitamins, including niacin, folate, vitamin E, and thiamin; and dietary fiber. By default, unsweetened peanut butter is rich in these nutrients as well. For more information and fun facts about peanuts check out the National Peanut Board.
The *Secret Ingredient*
Over the past 2(ish) years I've experimented with a variety of gluten free flours; I almost always have almond flour and tapioca flour in my pantry for baked goods and new recipes.
But recently I purchased a new (for me that is) gluten free flour and used it in this cookie recipe. It's richer in protein and fiber than other flour substitutes and works well with strong flavors like peanut butter. The *secret ingredient* in these Gluten Free Peanut Butter Cookies is... chickpea flour!
Growing in popularity in the states, chickpea flour has long been popular in Middle Eastern and Indian cuisine. It's is naturally gluten free and can be used in baked goods and a variety of savory foods. Chickpea flour works so well in these cookies and adds a nutrient boost. Just 1/4 cup of Bob's Red Mill Chickpea Flour contains 120 calories, 21 g carbohydrates, 5 g fiber, and 5 g protein as well as potassium and non-heme iron while 1/4 cup of Bob's Red Mill Unbleached All Purpose Flour contains 120 calories, 24 g carbohydrates, 1 g fiber, and 4 g protein.
I love experimenting with unusual ingredients like chickpea flour and will continue using it to create new recipes (like this Easy Chicken Pot Pie). But for now, I'm sticking with these Gluten Free Peanut Butter Cookies. Let's get baking!
What’s in This Recipe?
Egg – contains protein, choline, antioxidants, and fat soluble vitamins
Maple syrup – natural sweetener, rich in manganese
Peanut butter – contains vitamin E, healthy fats, fiber, and plant based protein
Vanilla extract – adds flavor
Chickpea flour – naturally gluten free flour that contains fiber, plant-based protein, non-heme iron, and potassium
Baking powder – leavening agent
Unsweetened shredded coconut – contains healthy fats and fiber
Salt – brings out the sweetness in this recipe
Notes: This recipe is naturally gluten free and dairy free. If you have a peanut allergy*, sub in sunflower seed butter for the peanut butter.
Gluten Free Peanut Butter Coconut Cookies
Prep time: 10 minutes
Cook time: 10 minutes per batch
Total time: 30 minutes
Servings: 12 cookies
1 large egg
1/3 cup maple syrup
2/3 cup unsweetened creamy peanut butter*
1 tsp. vanilla extract
1/3 cup chickpea flour
1 tsp. baking powder
1/3 cup unsweetened shredded coconut
Sea salt for sprinkling
Chocolate Drizzle (optional):
1/2 cup dark chocolate chips
1-2 tsp. coconut oil
Preheat the oven to 350oF. Line a baking sheets with parchment paper or a non-stick baking liner.
In a medium-sized mixing bowl, whisk together the egg, then add the maple syrup, peanut butter, and vanilla extract. Stir until combined and smooth.
Next, using a silicone spatula stir in the chickpea flour and baking powder. Mix until combined.
Stir in the shredded coconut.
Scoop out the dough with a cookie dough scoop, then roll into a smooth balls with your hands. Transfer dough balls to the prepared baking sheet fitting 6 dough balls per sheet and spacing them 3 inches apart.
Lightly press down on the dough balls with your hands. Using a fork create a criss cross pattern on the top of the cookies.
Bake for 10 minutes.
Sprinkle the baked cookies with sea salt as desired, then allow them to cool on a baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat steps 5-8 with remaining dough.
(Optional) Once the second batch has cooled, microwave the dark chips for 15 seconds intervals, stirring occasionally, until melted. Add coconut oil as needed to thin the chocolate. Using a small spoon, drizzle the cookies with the melted dark chocolate as desired. Allow the cookies to cool completely.
Store cookies in an airtight container at room temperature for up to 5 days.
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