Uncivilized Peanut Butter Cookies
This recipe took several attempts. I think it was about 4, and we ate all the failures. It was worth it. I consider it my sacrifice for science.
Although these cookies are probably about 6gm of carbs each, all the ingredients are very low glycemic index, and things like butter and peanut butter have “zero” glycemic load so they should not spike your blood sugar [Disclaimer: HighlyUncivilized does not offer medical advice. Always consult a qualified doctor for questions on blood sugar or any other healthcare advice]. They are also gluten free. One note, we had different results with different brands of peanut butter. Trader Joe’s Peanut Butter is my favorite to eat, but it was too oily to get good, consistent cookie results. We finally settled on Whole Foods 365 Organics and that was much better.
You may also need to experiment a little with your oven temp or bake them a ~little~ longer than we did. Adding a second egg and increasing the baking time made them less crumbly. If you let them sit over night, if they make it that long, they won’t be crumbly at all – but still nice and soft.
Ingredients:
- 1 cup natural peanut butter (no added sugar)
- ½ unsalted butter at room temp
- 1 cup coconut sugar
- 2 eggs
- 1½ tsp vanilla extract
- 1¼ cups almond flour
- ¼ tsp. salt
- ½ tsp. baking soda
Directions:
Preheat oven to 375 degrees.
Place peanut butter and butter in mixing bowl and mix until well blended. Add coconut sugar and mix until blended, scraping down the sides of the bowl. Add eggs and vanilla and mix until blended. Set aside.
In a separate bowl combine almond flour, salt and baking soda.
Add almond mixture to peanut butter mixture and mix just until combined.
Refrigerate dough to firm it up a bit. Drop cookies by rounded spoonfuls onto a cookie sheet. Dip a fork into coconut sugar and press into each cookie making a crisscross pattern.
Bake for 11-12 minutes & move to cooling rack.
For reference, the complete picture set is here on Facebook.
Allow to cool & enjoy! ☺
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How interesting. In my years of cooking, it’s hard to find a really good peanut butter cookie. I am actually serious! I worked with an accomplished pastry chef and only her peanut butter cookies were UNdivine. Having just recently bought coconut sugar, I will have to give these a try.
Thanks, Brad!
Mil – Let me know how it turns out for you, AND we’d love any tips after you try the recipe. The one thing I called out was that the brand of peanut butter made a big difference.
Cheers
Brad
Hi Brad, this recipe sounds yummy and I’d love to try it. I’ll have to fidget with it a bit – I can’t get some of those ingredients on this little tropical island so I will have to experiment, and also practice with my much higher ambient temperatures. One query please – on your list of ingredients, line 2 butter, I assume it’s half a Cup of butter?
Well done on your selfless devotion to science and your readers, your sacrifices while eating the failures are noted!
Yes- half cup. Thanks for catching Clare! Let me know how your cookies turn out.