If you like a cookie that is delicious, soft like a sponge, high in protein, low in carbs, has no refined sugars and is fast and easy then this Grain-free Peanut Butter Cookie Recipe is for You!
I have seen these kind of peanut butter cookie recipe before but I never really paid much attention to them. Why not? It was almost as if I didn’t trust the idea that peanut butter and eggs alone without any type of flour can actually create a delicious cookie – boy was I wrong! If anything these grain-free peanut cookies are my new favorite healthy treat. I love them post run, when I need some extra protein for recovery and they are perfect for satisfying my sweet tooth without any refined sugars.
The best part about this cookie is the super soft spongy texture and smooth peanut butter aroma.
If you look at the list of ingredients you really understand why these grain-free peanut cookies are super speedy to make. It’s such a short list of ingredients. Almost all of us have these ingredients in our pantry most of the time. The beautiful thing is that they really don’t require much effort.
I recommend that you are using an electric mixer for blending the dough. Don’t get worried when all the ingredients look very wet in the beginning. By mixing them together with an electric mixer or Kitchenaid the dough will start firming up little by little.
It takes about 3 minutes of mixing until the batter has the right firm consistency.
1 cup unsweetened Creamy Peanut Butter
1/2 tsp Baking Powder
1/2 cup Pure Maple Syrup
Preheat oven at 350 degrees.
Blend all the ingredients together with an electric mixer until a smooth creamy consistency.
With two teaspoons drop one teaspoon full of batter onto a parchment paper lined baking sheet. Leave about 1 inch space between each cookie.
Bake at 350 degrees for about 12 minutes or until golden brown.
I store my grain-free peanut butter cookies in an airtight glass container. That way they stay fresh for several days.