These peanut butter chocolate chip cookies are grain free and dairy free with a soy free option. They are very easy to make and only require a few ingredients.
These were inspired by this recipe on the Detoxinista website.
I like to use organic peanut butter without anything added. Just peanuts and salt. It’s better to stay away from the nut butters that add sugar and unhealthy oils. I buy the large jars at Costco. Because you use the whole thing, you don’t even need to bother measuring or stirring it, unless you need to build some muscles.
I chose chocolate chips that don’t contain milk. I use either Enjoy Life Mini Chocolate Chips or Wegmans Semi-Sweet Chocolate Chips; they are both vegan. Using Enjoy Life will make them soy free as well.
This can be made as a low-FODMAP snack by substituting maple syrup or sugar for the honey. I did half and half to keep the cookie moist but keep it from tasting to mapley.
These freeze well. I often grab a container of cookies from the freezer, only to find it… empty. 😑
Grain Free Peanut Butter Cookies
- 1 jar Kirkland organic peanut butter. (or similar brand) (28oz)
- 3 eggs
- 1 cup honey*
- 1 1/2 t salt
- 1 1/2 t baking soda
- 1 1/2cup chocolate chips (gluten free, dairy free)
*you can make this low-FODMAP by substituting maple syrup or sugar in place of the honey.
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Throw all the ingredients except chips into a bowl. Mix well.
- Add chips, mix again.
- Scoop out heaping teaspoons onto a lined cookie sheet.
- Flatten them out a bit. They don’t really spread.
- Bake for about 8-11 minutes depending on the size of your cookies.
- Let cool before removing.