Grain-Free Peanut Butter Cookies – a delicious recipe with Jifu00ae Natural Creamy, coconut palm sugar, egg, vanilla, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0 F.
2
Line a baking sheet with parchment paper and set aside.
3
Place all ingredients in a mixing bowl. Stir vigorously with a wooden spoon or rubber spatula until the mixture is smooth and combined. Continue stirring for about a minute longer, until the mixture begins to stiffen into a soft dough.
4
With a spoon and clean hands, roll the mixture into 12 balls, using roughly 2 Tablespoons for each, and arrange them 3 inches apart on the baking sheet. Use a fork to press a crosshatch pattern into the top of each ball, flattening them into 1/2-inch thick cookies.
5
Transfer the baking sheet to the middle rack of the preheated oven.
6
Bake the cookies for 10-13 minutes, until puffed and very lightly browned at the edges. The cookies may look slightly underbaked.
7
Remove the baking sheet from the oven. Allow the cookies to cool on the sheet for 5-10 minutes, then carefully transfer them to a wire rack to cool completely before serving. Serving size is two cookies.
521
kcal
Calories
33
g
Fat
46
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 cup Jif(R) Natural Creamy Peanut Butter, 2/3 cup coconut palm sugar, 1 large egg, 1 teaspoon vanilla extract, and more.
Yes, Grain-Free Peanut Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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