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 @
(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

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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