Description
With chewy centers and crispy edges, these grain free peanut butter cup cookies are so easy to whip up with just one bowl and a whisk. Made with natural creamy peanut butter, cassava flour, and pure maple syrup, these cookies are egg free, grain free, and naturally gluten free.
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
- 1 cup (256 grams) drippy natural peanut butter
- 3/4 cup (220 grams) pure maple syrup
- 2 tablespoons (16 grams) coconut sugar
- 1/4 cup + 2 tablespoons (70 grams) melted ghee
- 2 teaspoons pure vanilla extract
- 3/4 cup (110 grams) gluten free cassava flour
- 3/4 cup (80 grams) gluten free blanched fine almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt (use code glutenlessapron for 15% off)
- 8 gluten free peanut butter cups, cut into 6 pieces each
- flaky sea salt
Instructions
step 1
Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside.
step 2
In a medium bowl, whisk together the peanut butter, maple syrup, coconut sugar, ghee, and vanilla extract until smooth. Add the cassava flour, almond flour, baking soda, and salt. Stir to combine.
step 3
Using a #24 cookie scoop (about 2 1/2 tablespoons) scoop the dough and drop onto the cookie sheet, spaced 2 to 3 inches apart. Top each cookie with 3 pieces of peanut butter cup chunks.
step 4
Bake cookies for 10 to 12 minutes, turning the baking sheet halfway through for even baking. Remove cookies from the oven when the edges are lightly golden brown and cookies are puffed. Immediately top each cookie with a pinch of flaky sea salt. Allow cookies to cool for 5 to 10 minutes on cookie sheet then transfer to a wire rack to cool completely.
Notes
adapted from ‘the bojon gourmet‘
