Grain-Free Peanut Butter Cookies

These peanut butter cookies are filled with creamy peanut butter, and coconut sugar which behaves like flour. There is no baking soda or baking powder. I strongly dislike using these ingredients because they’re not natural, found in nature, and you can’t make them at home. They’re made in a lab. Also, I made these cookies for gluten-free and grain-free people. My mom is completely grain free. She gets sick from eating grains, so I had the thought, “Gee, sugar has an interesting quality, and I wonder if I could use that as flour.” I tried it, and it worked. So, these cookies are for all you grain-free people, like my mom. Their texture is super chewy, and great to have alongside a glass of milk, whether from a cow or from a plant, like almond milk! I hope you love these cookies as much as I loved developing the recipe.

Ingredients:

1 egg

1 cup creamy peanut butter

1 cup coconut sugar

1 tablespoon vanilla

Pinch iodized salt

Directions:

Preheat oven to 350 degrees Fahrenheit. Add sugar to medium mixing bowl. Add peanut butter, vanilla and salt. Crack egg into ingredients. Stir together with a wooden spoon or wooden spatula. You should get a sticky dough. Scoop out using a tablespoon and add to cookie sheet. You should get in between ten and twelve cookies. Bake for eight minutes. Allow to sit and cool on the baking sheet. Scrape with a spatula onto a platter. Cover with tin foil while not consuming.

Serving Suggestions:

Whole milk, chocolate milk, almond milk.