Sweetly Raw – Peanut Butter Cookies, 4 Ways (V/GF)

Wow, I can't believe that Christmas is just a few days away! Are you ready for the occasion? Do I ever have the perfect 4-in-one recipe for you: Peanut Butter Cookies, Peanut Butter Thumbprint Cookies, Peanut Butter Squares, and Chocolate Peanut Butter Balls - all made from the same dough! I like easy, versatile recipes and this one fits the bill.

This recipe is great for the holidays but its also perfect any time of the year. Make one, two, or all four at a time.

Note that this is a large recipe since it's meant to be divided into different options.

Peanut Butter Dough

1 1/2 cups peanut butter


1 cup blanched almond flour

1/4 cup + 2 tablespoons maple syrup

1/4 cup melted coconut oil

1 1/2 teaspoons vanilla extract

3-6 tablespoons coconut flour

1/2 teaspoon pink salt

Stir all ingredients together in a bowl (OR food processor) until the mixture starts to stiffen. Start with less coconut flour and add more as needed. The dough will continue to stiffen as it sits.

Peanut Butter Cookies

Follow the peanut butter cookie dough recipe above but only add 2 tablespoons of coconut flour. Preheat an oven to 350F. Use an ice cream scoop or use a spoon to scoop portions onto a parchment paper lined tray and use your hand to gently press them down (or leave them mounded if using a scoop). Use a fork to make a crisscross pattern if desired. Bake for 10-12 minutes until fragrant and slightly golden (it depends on the size so watch them).

For Peanut Butter Chocolate Chip Cookies:

Add 1 heaping cup of dark chocolate chips to the dough before scooping and baking.

Thumbprint Cookie

Follow the Peanut Butter Dough Recipe using only 3 tablespoons of coconut flour. Preheat an oven to 350F. Let the dough sit for a few minutes to stiffen. Roll the dough into balls (size of choice) and then place them on a parchment paper lined tray and gently press your thumb into the top to create an indent - it may crack slightly. That's ok. Place 4 dark chocolate chips into the indent. Bake for 10-12 minutes until the cookies are slightly golden. Use the back of a spoon to spread the melted chocolate around. Let cool and the chocolate will harden.

Peanut Butter Balls

Make the peanut butter dough. Chill it in the fridge for at least 30 minutes and then roll it into balls. Place into the freezer for at least 1 hour, until they firm up.

1 - 2 cups dark chocolate*

1 teaspoon melted coconut oil

1/4 cup chopped peanuts

Place the chocolate and oil into a heat proof bowl and set over a pot of hot water on low heat on the stove. Gently melt the chocolate and then dip each ball into it and release onto a parchment paper lined tray using a fork. Sprinkle with the peanuts. Place into the fridge to firm up.

Peanut Butter Squares

Make a batch of peanut butter dough, using all 6 tablespoons of the coconut flour. Press it all into a parchment paper lined 8x8" pan. Place into the fridge to firm up, at least 2 hours.

Chocolate Topping

2-3 tablespoons maple syrup

1/4 cup cacao powder, sifted

1/4 cup melted coconut oil

Make sure the ingredients are just warm (not hot, not cool). Whisk them together until smooth. Pour over the chilled dough and quickly spread it evenly. Place back into the fridge to set and then use a sharp paring knife to cut squares.

Happy Holidays xoxo

Heather

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