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Peanut Butter Cookies

Peanut Butter Cookies (2 Ways!)

Use this super versatile cookie batter to make two awesome variations on peanut butter cookies.

Course baked goods, Dessert, sweet treat
Cuisine American
Keyword cookie, cookies, dessert, easy recipe, gluten free, healthy, quick and easy, refined sugar free, sweet, sweet treat, sweets, thumbprint cookie
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12
Author Renata

Ingredients

  • 1 cup peanut butter, unsweetened
  • 1 egg
  • 1/2 cup stevia, or any sugar or sugar substitute
  • 1 tsp vanilla extract
  • 1/4 cup almond flour
  • 1/16 cup coconut flour, optional
  • 1/4 cup stevia-sweetened milk or dark chocolate chips, optional
  • 1/4 cup white chocolate chips, can use sugar free/optional
  • 2 tbsp your favorite grape jelly, optional

Instructions

  1. Preheat the oven to 350 deg F.
  2. Line a cookie sheet with a non stick mat or grease to ensure cookies do not stick.
  3. In a large bowl, add all ingredients, except coconut flour, jelly and chocolate chips. Mix well.

  4. If the mixture looks too wet, add coconut flour to bind the mixture more. The batter texture will look a little crumbly before forming the cookies, but should hold together when pressed between your fingers.

For the Black and White Chocolate Chip Cookies:

  1. Add the milk/dark and white chocolate chip cookies to the batter. Mix well.

  2. Using a spoon, scoop large tablespoons of the mixture into your hands and roll into balls. Place onto the prepared cookie sheet. Repeat with remaining batter.

  3. Using the palm of your hand, flatten the balls to about 1/2" thick. These cookies won't rise or spread as they cook so they can be placed about 1" apart. Repeat with the other cookies balls.

  4. Bake for 14-17 mins till slightly golden and cooked through.
  5. Allow to cool on the tray before transferring to an airtight container.

For the PB&J Cookies:

  1. Using a spoon, scoop large tablespoons of the mixture into your hands and roll into balls. Place onto the prepared cookie sheet.

  2. Using the palm of your hand, flatten the balls to about 1/2" thick. These cookies won't rise or spread as they cook so they can be placed about 1" apart. Repeat with remaining cookie balls.

  3. Using your thumb or finger, gently push into the middle of the cookie, creating an indentation to place the jelly into. Don't push all the way through the cookie creating a hole! Aim for an indentation approximately the size of a quarter. Repeat with remaining cookies.

  4. Add about 1 tsp of you fave grape jelly into the indentation. Repeat with remaining cookies.

  5. Bake for 14-17 mins till slightly golden and cooked through.

  6. Allow to cool on the tray before transferring to an airtight container.

Recipe Notes

Store in an airtight container in the fridge, for up to 1 week.