Your Yummy Life
  • Home
  • About
  • Coaching & Retreats
  • Cooking Classes
  • Recipes
  • Blog
  • Connect

(Grain-free Egg-free) Peanut Butter Cookies

5/12/2015

0 Comments

 
Ingredients
2 Tbsp. coconut oil
3/4 c natural peanut butter (no added sugar or fats)
1/4 c. tahini
1/2 cup honey
1 t vanilla
3 Tbsp. half and half (or coconut milk if you are dairy free)
1 t baking powder
1 t baking soda
1/4 t Celtic sea salt
1/4 c. coconut flour

Directions
- Mix all ingredients well in a food processor.  You may have to stop and scrape down the sides a time or two to get everything well incorporated.

- Form into balls with your hands and press into disks on a greased cookie sheet.  They felt very greasy to me as I was making them, but when they cooked they came out with a very nice texture.  I used butter to grease the cookie sheet.  I find that coconut oil (while it has many stellar qualities) is not a very good anti-sticking agent.  I got 6 2.5 inch cookies out of this recipe. 

- Cook at 375 degrees for about 10-15 minutes.  Keep an eye on them as you get towards the end of the cooking time.  Tahini burns easily.  Mine came out quite brown but not burnt on the bottom.

- Allow to cool for a while before eating.  They will have better structural integrity.
0 Comments



Leave a Reply.

Proudly powered by Weebly