Sure, peanut butter cookies loaded with butter are good, but for those that don’t consume the stuff, this recipe is for you. These cookies are made with rice flour, so they are not only dairy free, but gluten free as well. And, for an extra peanutty flavor, they also contain ground peanuts which acts as a high protein flour substitute that helps hold these cookies together.
In the recipe below, I listed dark chocolate chips as one of the ingredients, but as always, don’t be afraid to customize a recipe to suit your palate. It can easily be substituted for milk chocolate, carob chips or whatever your heart desires.
Texture wise, these cookies are soft, and ever so slightly chewy. They hold together really well and don’t crumble like a lot of gluten free baked goods. They’re very satisfying, flavorful and not overly sweet. Hope you enjoy them. Happy baking!
- ¾ cup White Rice Flour
- ½ cup Peanuts I used roasted & salted
- ¼ cup Coconut Sugar
- ½ cup Dark Chocolate Chips or cut up chocolate bar
- ½ tsp Baking Powder
- ½ tsp Salt
- ½ cup Peanut Butter 100% peanuts, no additives
- ⅓ cup Rice Syrup
- ½ cup Sunflower Oil or other light tasting oil
- 2 tsp Vanilla
- 1 Flax Egg 1 Tbsp ground Flax Seeds + 3 Tbsp Hot Water
Heat your oven to 350° F and line a baking sheet with parchment paper.
Mix 1 Tbsp flax seeds with 3 Tbsp hot water in a dish and set aside.
Place peanuts, flour, coconut sugar, baking powder and salt in a food processor and blend until the peanuts have turned into a flour. Stir in the chocolate chips.
In a mixing bowl, combine the peanut butter, rice syrup, oil, vanilla and flax egg and stir until incorporated. Add the dry mix to the wet and stir until combined.
Using a scoop or 1/8 cup measuring cup, place cookie dough on the sheet and flatten slightly. Repeat until the batter is gone.
Bake for 13-15 minutes. The cookies will be soft when they come out of the oven. Allow to cool on the sheet for at least 15 minutes before moving.