I’ve been trying to figure this recipe for grain-free peanut butter cookies out for a while now after discovering a note I’d jotted down over 10 years ago in an old vegan cookbook.
Here’s the note:
Peanut Butter Cookies
- 1/2 cup sugar
- 1/2 banana
- 1 cup Kraft Peanut Butter Light
- flax seeds
Bake 20 minutes at 325 degrees
Kraft Light 25% Less Fat Peanut Butter? No thanks!!
Processed peanut butter is made with added sugar and oils, which are completely unnecessary because natural peanut butter is already so delicious!
Thankfully, I switched to natural peanut butter years ago. With natural peanut butter having a completely different consistency than regular peanut butter, what to do with this recipe note I came across?
I need super quick and easy, grain-free peanut butter cookies in ma belly, like now.
Natural vs Highly Processed Peanut Butter
If you’re using highly processed peanut butter in your kitchen, it’s time to make the switch to natural. Natural peanut butter should only list peanuts as an ingredient, or maybe peanuts and salt. Some may list dry roasted peanuts as an ingredient, that’s fine too.
There shouldn’t be a long list of ingredients like you’ll see in overly processed peanut butters. If you see sugar, hydrogenated vegetable oil, soybean oil and corn maltodextrin, pass it up and reach for the natural one instead. Hydrogenated vegetable oils are where you find trans fats, which are the yucky kind you should try to avoid completely in your diet.
What’s the deal with the oil?
With natural peanut butter, you’ll notice the oil from the peanuts naturally separates. This is normal. No big deal. Simply place in upside down once you bring it home and when you’re ready to open it, all the oil won’t be sitting on the top. I store my peanut butter upside down in the fridge so it’s always ready to eat without stirring. You can also store peanut butter at room temperature.
The New Recipe
To make these grain-free peanut butter cookies, I more or less kept all the ingredients the same but decided to add chocolate chips! Flax seeds and raisins are out, ground flax is in to hold it all together and I kept the 1/2 a banana, just for good measure because who doesn’t love a little banana with their peanut butter?
Grain-Free Peanut Butter Cookies
- high in essential omega-3 fatty acids
- vegan (egg-free, dairy-free)
- only 5 ingredients required
- omit chocolate chips for lower sugar and fat
- the whole family will love them
- easy to make in one bowl
- soft and chewy
- perfectly sweet
- customize with your favourite add-ins
Peanut Butter Cookie Dough Balls
I actually rolled up a few balls of cookie dough and stuck them in the freezer for surprise peanut butter cookie dough craving attacks…just in case, you have to be prepared right?! To make some freezer peanut butter cookie dough balls, simply set a little dough aside, roll into balls and stick in the freezer in a container.
Healthy Cookie Dough Blizzards
OR!!! Roll the dough into very small balls, stick them in the freezer and use them as cookie dough bites in a big bowl of banana ice cream! It’s like a healthy Cookie Dough Blizzard and it’s amazing. Simply blend frozen banana to make ice cream and then stir in the little cookie dough bites.
Okay, let’s get to this easy as can be recipe. I present to you grain-free peanut butter cookies with added chocolate chips for all your cookie craving needs!
- 1 cup natural peanut butter
- ½ a banana, mashed
- ½ cup ground flax
- ½ cup sugar
- ½ cup dairy-free chocolate chips (Buy Here)
- pinch of sea salt (optional)
- Preheat oven to 350 degrees.
- Mix all the ingredients together in a bowl.
- Roll into balls and place on a baking sheet.
- Press each ball down with a fork.
- Bake for 12 minutes.
- Makes approximately 22 cookies.
Make sure your peanut butter isn't too dry. Mine was quite oily. If your peanut butter is very dry you may need to reduce the amount of flax you use.
Try other yummy add-ins like raisins, hemp seeds, chopped nuts, dried fruit or anything else you can think of!
More Vegan Cookie Recipes
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