Kim Ronzoni's Kitchen

Peanut Butter Cookies

These cookies are gluten-free and made without added flour, refined sugar, sodium or hydrogenated oils. Coconut sugar is a rich unrefined natural sweetener that contains a fibre called Inulin. This makes it have a lower glycemic index than regular table sugar. Peanuts are a good source of Vitamin E, Niacin, Folate, Protein and Manganese. Peanuts, although seem like nuts are actually legumes and are also rich in antioxidants.


INGREDIENTS

  • 2 Large Eggs
  • 1 c. Organic Coconut Sugar (or substitute regular table sugar)
  • 2 c. All Natural Peanut Butter
  • 2 tsp. Natural Vanilla Extract
  • Dark Chocolate Chips and Dry Roasted, Unsalted Peanuts (optional as garnish)
  • Rice Flour (to dredge fork in to do a criss cross pattern on top of cookie dough)

DIRECTIONS

MAKES 54 COOKIES (USE A SMALL COOKIE SCOOP)
  1. Preheat oven to 325 F
  2. Beat eggs and coconut sugar together for approx. 2 min. Add Vanilla.
  3. Fold peanut butter into egg mixture until well blended. Refrigerate mixture for 1-2 hrs. to allow to thicken.
  4. Using a scoop, fill to level and place on a lined cookie sheet. Use a fork that has been dipped in rice flour and form a criss cross pattern on top of each cookie. Top with chocolate chip or peanut.
  5. Bake for 12-14 minutes until browned. Allow cookies to cool slightly than transfer to a cookie rack to cool completely.
  6. Store in an air tight container or freeze until ready to use.