Well I made it 4 days into December before breaking down and making Christmas cookies. I couldn’t hold up to the pressure any longer.
The truth is I’m not the biggest cookie fan. I have my favorites(like peanut butter cookies) but on the whole would rather have something else. One cookie I love is the peanut butter cookie from Wildflour Bakery which is gluten-free and vegan. It’s so sweet and soft and falls apart in your mouth. I thought I might try to make a cookie like theirs; this isn’t nearly the same, but I like it in its own respect which is why I’m posting the recipe. It’s less sweet but much more peanut buttery; it almost tastes like eating a spoonful of peanut butter in cookie form.
This recipe can easily be made vegan by using a dairy-free butter substitute. I would not recommend subbing in coconut oil for the butter in a 1:1 ratio because they do not act the same in baking and I can’t say for how it would turn out.
Egg-Free Peanut Butter Cookies
Prep time: 30 minutes
Cook time: 16-18 minutes
Ingredients(Makes about 1 1/2 dozen cookies):
- 1 cup no-oil added peanut butter
- 1/4 cup butter
- 3/4 cup maple syrup
- 3/4 cup brown rice flour
- 1/4 cup tapioca starch(or corn starch)
- Preheat your oven to 350 degrees and line a couple baking trays with parchment paper.
- Beat together all of the ingredients. Put the batter in the refrigerator of freezer to harden until you can handle the dough and roll it into balls.
- Once the dough has reached that stage, scoop the dough and roll it into balls. Place the balls about 2 inches apart on the baking trays.
- Bake for 16-20 minutes until the outside is golden. The cookies will still be very soft to the touch when they’re done.
- Remove the cookies from the oven and let them cool completely before handling. As they cool, the outside will harden up and make them less fragile.
- Store sealed in an airtight container at room temperature when not eating.