My obsession with peanut butter continues. I found a source for smooth organic peanut butter that is very reasonably priced. The peanuts are roasted to perfection, and they add a pinch of sea salt to the concoction. The result is heavenly. My brain thinks it's candy, and I'll confess to eating it by the spoonful whenever I need a little snack. Sort of embarrassing, but oh well. For this recipe I used crunchy peanut butter this time. Maybe next time I'll try the smooth ....
These cookies are grain free, gluten free, and pretty good for you. They do contain agave, for those of you who are sensitive to it, but the effects are offset by the judicious addition of ground chia. Super yum.
ingredients:
1 cup peanut butter (organic, crunchy)
1/2 cup clear agave
2 eggs
1 tsp ground vanilla
1/2 - 3/4 tsp sea salt
1/4 cup ground chia
3 cups almond flour
1/4 tsp baking soda
directions:
1. combine the peanut butter and agave
2. mix in the eggs
3. add the vanilla and sea salt
4. mix in the chia
5. add the baking soda and almond flour, and mix well
6. scoop by spoonful onto a lined baking sheet, and flatten with a wet fork
7. bake at 345 for 16-18 minutes
8. store in an airtight container when fully cool
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