Peanut Butter Cookies.
Gluten free, dairy free, and super easy.
Simplified and healthified.
It’s how I roll.
If you’re trying to keep it healthier this spring holiday weekend, I’ve got a great little treat for you.
A perfect little addition to any Easter or Passover celebration: flourless, refined sugar-free, dairy-free + gluten-free peanut butter cookies. Not that you’d be able to tell, of course. It can be our little secret.
And I bet you already have all the ingredients in your kitchen.
Happy weekend indeed.
Sarah’s Peanut Butter Cookies:
Makes 30 bite sized cookies
1 cup chunky natural peanut butter [or chunky almond butter]
1/2 cup honey
1/4 cup maple syrup
3 tablespoons shaved dark chocolate or dark chocolate chips (optional)
3 tablespoons chia seeds
a tiny pinch of sea salt (unless peanut butter has it already)
Preheat oven to 375. In a mixing bowl, add peanut butter, egg, honey and maple syrup. Add chocolate pieces or chips (optional). Mix to combine and roll into small balls with your hands and place, evenly spaced, on a parchment lined baking sheet.
With a fork, gently press down each cookie so it flattens:
Repeat this, turning the fork horizontally, for the classic peanut butter cookie criss-cross (as pictured above).
Bake at 375 for 25 minutes or so, until done. Sprinkle with a bit of brown sugar if you want to add more sweetness, or a slight drizzle of honey right before serving.
Or, add a tiny scoop of vanilla or chocolate ice cream for the cutest ice cream sandwich bites you’ve ever seen.
Order the Simply Real Health Cookbook here!