Gluten free Peanut Butter Coconut Oil Cookies
Serves about 16. Recipe adapted and inspired by Gimme Some Oven.
Prep time: 10 minutes
Chill time: 24 hours
Cook time: About 12 – 14 minutes
Ingredients:
- 1/2 cup coconut oil, softened but not melted
- 3/4 cup creamy peanut butter (not natural)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 large brown egg
- 2 teaspoons vanilla extract
- 1 cup gluten-free all purpose flour
- 1/2 cup almond meal
- 1/2 teaspoon xantham gum
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- Dash of salt
- 3/4 cup peanut butter chips
- 1/2 cup chopped peanuts
Directions:
- In the bowl of a stand mixer, beat the coconut oil, peanut butter, brown sugar, white sugar, egg and vanilla. Beat until creamy, about 3 – 4 minutes.
- In another bowl, whisk the gluten-free frlou, xantham gum, corn starch, baking soda and dash of salt in another bowl. Add the flour mixture to the creamy peanut butter mixture, mixing well after the addition until a dough forms. Remove the whisk attachment and mix in the peanut buter chips and peanuts with a wooden spoon.
- Using a small ice cream scoop, scoop out 12 cookies onto a parchment paper lined baking sheet. Cover tightly with foil and chill for at least 24 hours.
- Once chilled, preheat oven to 350 degrees F. Bake the cookies for about 12 – 14 minutes, or until golden brown. Let cool on the pan and then move to a wire cooling rack. Let cool completely then enjoy!
Nutritional information per serving (1 cookie):
Calories: 300
Fat: 14.5 grams
Carbohydrates: 29 grams
Fiber: 4.5 grams
Protein: 7.2 grams
Weight Watchers Points: 7