Description
Sugar-free, dairy-free Flourless Peanut Butter Cookies that are crunchy on the edges and soft in the middle. Simply delicious!
Ingredients
- 1-¼ cup Peanut Butter (no Sugar, No Salt)
- 2 Large Eggs
- ⅓ cups Raw Honey
- 1 teaspoon Vanilla Extract (optional)
- ½ teaspoons Almond Extract (optional)
- ¼ teaspoons Himalayan Pink Salt
- ½ cups Arrowroot Starch, Or Arrowroot Flour
- ¾ cups Peanuts (shelled), Coarsely Chopped
Preparation
Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper and grease with melted coconut oil.
Place peanut butter, eggs, honey, vanilla extract, almond extract and salt in a blender or food processor. Blend until smooth, scraping down the sides if needed.
Pulse in arrowroot and chopped peanuts until just combined. Don’t over-blend—you want some crunchy bits!
Use a tablespoon to scoop out the dough and place onto prepared cookie sheet in rows. Bake for 10 minutes until lightly golden. Cool for 5–10 minutes on the baking sheet before transferring to a cooling rack to cool completely. Or enjoy them warm!
