This is an adaptation of an All Recipes recipe I’ve made many many times over the years. I had to find a way to make it healthy and gluten and dairy free. Success!
I think most people in the universe love peanut butter….?
We’ve made the switch to almond butter, and I really love almond butter. But, almond butter is still not peanut butter. Last night I needed peanut butter, in an intense way. Thankfully I had some on hand which is unusual these days! Before I knew about alternative baking, I used to make a certain monster cookie recipe from All Recipes for parties and for anyone who I needed to love me (haha, worked every time). The old recipe calls for no flour, but the usual toxic amount of refined sugar plus other items I no longer carry on hand. With a couple of swaps in the kitchen lab, a new version was created! These are so warm, soft on the inside, crispy on the edges and not too sweet (one could add more sugar if desired, and a tad more palm oil shortening to compensate).
The dough is also incredible, so taste with caution and with self-control! I gave my toddler a half cookie, big mistake. Now I have to hide the rest and eat them in secret.
set oven to 350
Beat till smooth
1 C Organic Peanut Butter or Almond Butter
1/3 C organic palm oil shortening
2/3 C coconut sugar
1 t vanilla
1 1/4 t baking soda
2/3 C almond flour
3 C organic gluten-free rolled oats
4-5oz dark chocolate enjoy life chips
Note: if dough feels a little dry or crumbly, drizzle in maple syrup or another tablespoon of palm oil shortening to compensate.
Into round balls 1″ thick and press out slightly flat.
At 350 for 14 minutes on a silpat or parchment paper lined baking sheet.
Devour. Duh 🙂 – Katie Mae