Peanut Butter Cookies
(Gluten-free)
½ cup butter, softened (not melted)
1 cup peanut butter, no additives or sweeteners
½ cup honey
1-cup nut flour
2 eggs
¼ teaspoon baking soda
1-teaspoon vanilla
Cream butter until soft. Add peanut butter and mix thoroughly. Add remaining ingredients. Drop on greased cookie sheet and bake in 325-degree oven for 10-13 minutes. The tops should be brown and the centers soft.
Note: Add a handful of chocolate chips or shaved bittersweet dark chocolate to the batter.
You can purchase nut flours (almond, hazelnut, etc.) at Whole Foods, My Organic Market and Trader Joe’s (Bob’s Red Mill is a good brand) or make your own by finely grinding crispy nuts in a food processor. The crispy nut recipe can be found here.
Recipe from Breaking the Vicious Cycle: Intestinal Health Through Diet by Elaine Gottschall, B.A., M.Sc.
(Gluten-free)
½ cup butter, softened (not melted)
1 cup peanut butter, no additives or sweeteners
½ cup honey
1-cup nut flour
2 eggs
¼ teaspoon baking soda
1-teaspoon vanilla
Cream butter until soft. Add peanut butter and mix thoroughly. Add remaining ingredients. Drop on greased cookie sheet and bake in 325-degree oven for 10-13 minutes. The tops should be brown and the centers soft.
Note: Add a handful of chocolate chips or shaved bittersweet dark chocolate to the batter.
You can purchase nut flours (almond, hazelnut, etc.) at Whole Foods, My Organic Market and Trader Joe’s (Bob’s Red Mill is a good brand) or make your own by finely grinding crispy nuts in a food processor. The crispy nut recipe can be found here.
Recipe from Breaking the Vicious Cycle: Intestinal Health Through Diet by Elaine Gottschall, B.A., M.Sc.
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