Friday, April 9, 2010

Gluten Free Peanut Butter Honey Cookie Recipe (Casein Free, Soy Free, Egg Free)


Is there anything better than a good peanut butter cookie? My husband doesn't think so. He actually asked for these over chocolate chip cookies the other day. I checked his forehead to make sure he didn't have a temperature. No worries, he's okay...

These cookies are another venture into egg free baking. As I've found so far, cookies are extremely forgiving... and honestly it's so easy to make them without eggs. Plus when you use a ground flax seed "egg replacer" you get some amazing benefits from the wonderful fiber and the healthy omega 3 fatty acids that are in the natural oils of flax seeds. For more information on the benefits of adding ground flax seeds into your diet, please visit this site.



Peanut butter cookies were one of the first cookies I learned how to make as a child. I remember bringing them to many a church potluck. This version is actually modified from the recipe that I used as a girl.

Spring is here and I'm planning on featuring a delicious array of easy recipes using fresh summer fruits and vegetables. What are your favorite things to make during the spring and summer? Do you have any recipe requests? Please share your thoughts in the comments on these cookies and on recipes you'd like to see this spring and summer.


Gluten Free Peanut Butter Honey Cookies
Created by Carrie @ Gingerlemongirl.com
(Gluten Free, Soy Free, Casein Free, Egg Free)

Printer-friendly recipe

Wet Ingredients
1/3 cup coconut oil
1/2 cup all-natural peanut butter
1/2 cup sugar
1/4 cup honey
1 tablespoon ground flax seeds mixed with 4 tablespoons hot water, set aside to let gel

Dry Ingredients
1/3 cup sorghum flour
1/3 cup brown rice flour
1/3 cup arrowroot starch
1/4 cup potato starch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum

Directions
Preheat the oven to 375 degrees. Line two cookie sheets with parchment paper and set aside. In a large bowl mix coconut oil, peanut butter, sugar & honey together until very smooth. Add in the gelled ground flax seed mixture. Set aside. In a medium bowl whisk together all dry ingredients. Fold the dry ingredients into the wet ingredients and stir well. Scoop about a tablespoon of dough into your hands and roll the dough into a ball. Place balls onto the cookie sheet. With a fork flatten the peanut butter cookies. Place in preheated oven and bake for 7-9 minutes until cookies are golden brown on the edges. Remove from oven and allow to cool on the cookie sheet for about 5-10 minutes before moving to a wire cooling rack. Eat & Enjoy!
Store cookies in an airtight container, if there are any left to store! :-)
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11 comments:

  1. Those peanut butter cookies look fantastic, Carrie! You'd never know they are GF AND egg free. Great job!

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  2. Those look perfect Carrie! You have me seriously wanting one right now.

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  3. I agree with Jeanie - absolutely beautiful!! And, no, you can't tell from looking at them that they're gluten and egg free. Great shape and spread.

    Amy @ Simply Sugar & Gluten Free

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  4. Ooh, yummy! With some crunchy peanut butter, these babies would be mine!

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  5. These look great, Carrie! just glad I had a batch of cookies cooling on the stove while I read this!

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  6. I don't think I could LIVE without peanut butter, and PB cookies are my fave, too. Your husband is right on!

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  7. Oh yum, these look wonderful! Love that they're egg free too. Great job Carrie.

    ~Ellen

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  8. I made my first attempt at gluten-free baking tonight with these pb cookies. They taste great, but they don't look anything like yours - they spread more, a LOT more. SO, I have a few questions. First, is the coconut oil solid or liquid when added to the recipe? Second, what could I use instead of coconut oil? I can taste the coconut, which I don't mind, but I think my 6yo will. Third, what does gelled flax seed look like? I'm not sure I waited long enough before adding it to the dough. Fourth, would it be beneficial to refrigerate the dough before baking? I think maybe my dough was too soft before baking. These taste so yummy, I will definitely try them again, but I want to have them look as pretty as yours did! You know, tastes great and looks great, too!

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  9. Hi Jennifer,

    I've been thinking about your question. Hmm...I use expeller-pressed coconut oil, which doesn't have a coconutty "aftertaste", but you can also use Spectrum Palm shortening, or really can just use crisco. Whatever is easiest for you!! My coconut oil right now is liquid, while in the fall & winter it's in a solid state. I use it either way in baking and I generally don't have any problems. You can also use less coconut oil, say 3 tablespoons - 1/4 cup instead of 1/3 cup.

    Another trick is to chill your cookie dough for maybe 15-20 minute before baking. That works for a lot of people, although I never seem to need to do this myself. I don't know if it's differences in temperatures, or climate (for instance, I live basically at sea level) etc..

    ALSO, instead of the flax seed mixture, you can just use an egg if your family is okay with eggs... but to use the gelled flax seed mixture, I get my water as hot as I can. I might nuke it for 30 seconds or so and then add the ground flax seed. It will be REALLY thick and almost well... for lack of a better term "snotty", so sort of a pudding like consistency?

    I should do a post on gelled flax seeds! I used them last night in a bar recipe and that's definitely the consistency they will be!

    I hope this helps Jennifer! Thank you so much for trying the cookies and I hope you will try them again! I'd love to know what happens next time!

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  10. The ground flax seed mixture should be "gelled" in about 5-6 minutes if your water is hot enough!

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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