wheat free peanut butter cookies Recipe

Name: wheat free peanut butter cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups spelt flour; ⅔ cup granular fructose; 1 ¼ tablespoons egg substitute; ¾ tablespoon baking powder; ⅓ teaspoon sea salt; ½ cup unsweetened natural-style peanut butter; ½ cup pure maple syrup; ¼ cup unsweetened applesauce; ¼ cup light oil (canola); ¼ cup barley malt sweetened chocolate chips

Servings: persons

2 cups spelt flour
⅔ cup granular fructose
1 ¼ tablespoons egg substitute
¾ tablespoon baking powder
⅓ teaspoon sea salt
½ cup unsweetened natural-style peanut butter
½ cup pure maple syrup
¼ cup unsweetened applesauce
¼ cup light oil (canola)
¼ cup barley malt sweetened chocolate chips

1
sift together the dry ingredients.
2
in a larger bowl, mix together the wet ingredients until immulsified.
3
add the dry ingredients to the wet ingredients all at once.
4
mix until just combined.
5
fold in the chocolate chips.
6
spoon onto a greased cookie sheet leaving an inch or two between each cookie.
7
bake in a 350 degree oven for 12 minutes or until the edges are golden brown and the center is to longer shiny.
8
remove from the sheet to cool.

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups spelt flour, ⅔ cup granular fructose, 1 ¼ tablespoons egg substitute, ¾ tablespoon baking powder, and more.

Yes, wheat 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.

wheat free peanut butter cookies

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