Gluten- Free, Chewy Peanut Butter Cookies
2 ¼ cup Gluten-Free Flour:
You can do the same or purchase a gluten-free flour from Whole Foods.
You can also substitute ½ the recipe with oat flour.
1 teaspoon of Baking Soda
1 teaspoon of Salt
¼ teaspoon of Xanatham Gum
1 teaspoon of Raw Vanilla Bean Powder
Splash of Raw Cinnamon Powder
1-2 cups of Coconut Oil
1 ½ cup of Coconut Sugar
2 tablespoons of Chia Seed meal* mixed with 6 tablespoons of warm water
(*CHIA SEED MEAL: Grind up Chia Seeds in a Spice Grinder (you can also use a coffee grinder). Grind them to a really fine consistency….and Voila…you have Chia Seed Meal. You can use Flaxseed Meal too.)
2 cups of Organic Peanut Butter Morsels*
3 packages of Newman’s Own Organic Peanut Butter Cups (optional)
1 cup of Raw Wild Jungle Peanuts (chopped)
Preheat: oven to 375 degrees
Combine: Flour, Baking Soda, Salt, Xantham Gum and Vanilla Powder in a small bowl.
Beat coconut oil and sugar in a large bowl until creamy. Add chia meal, one at a time, beating well between each addition. Gradually beat in flour mixture. Stir in morsels, peanut butter cups and nuts if desired. Drop by rounded teaspoons onto ungreased baking sheets.
Bake: for 9-11 minutes or until golden brown.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.