Description
These PBfit Soft Gluten Free Cookies are a deliciously soft and chewy treat made with peanut butter powder, almond flour, and natural sweeteners. Perfect for those following a gluten-free diet, these cookies offer a rich peanut flavor with a tender texture, enhanced by a crisscross fork pattern on top for a classic cookie appearance.
Ingredients
Scale
Wet Ingredients
- 2 tablespoons water
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
- 1 egg
Dry Ingredients
- 3/4 cup PBfit peanut butter powder (divided; use 1/4 cup and 1/2 cup separately)
- 1 cup almond flour
- 1/4 teaspoon baking soda
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking and allow even baking.
- Mix Peanut Butter Powder and Water: Combine 1/4 cup of PBfit peanut butter powder with the 2 tablespoons of water in a large bowl; mix until smooth and well incorporated to form a peanut butter base.
- Add Remaining Ingredients: Add the remaining 1/2 cup PBfit powder, almond flour, baking soda, honey, vanilla extract, and egg to the bowl. Stir well until the dough is uniformly mixed and sticky.
- Form Cookie Dough Balls: Roll the dough into 1-inch rounds, placing each ball at least 2 inches apart on the prepared cookie sheet to allow for spreading.
- Flatten and Shape Cookies: Gently flatten each dough ball to approximately 2 inches in diameter and 1/4 inch thick. Use a fork to press a crisscross pattern onto the top of each cookie for a classic peanut butter cookie look.
- Bake the Cookies: Bake in the preheated oven for 7 to 9 minutes, until the edges are lightly golden but the centers remain soft.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 to 10 minutes to set before transferring them to a wire rack to cool completely, ensuring they maintain their soft texture.
Notes
- Make sure not to overbake to keep the cookies soft and chewy.
- Almond flour can vary by brand; if your dough feels too wet or dry, adjust by adding a little more flour or a splash of water.
- You can substitute honey with maple syrup for a vegan alternative, but texture may vary slightly.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For extra flavor, sprinkle a pinch of sea salt on top before baking.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: ninety five
- Sugar: 5g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
Keywords: PBfit cookies, gluten free cookies, peanut butter powder cookies, soft cookies, almond flour desserts
