With a slight hint of smooth chocolateyness, these **gluten-free** peanut butter cookies are delightful. Note, to make this dessert appropriate for Step 1 of The F-Factor Diet, stick to 1/2 a cookie per serving — recipe yields LARGE cookies (12), so it’s still a sizable serving.
INGREDIENTS (serves 12):
- 1/2 cup finely ground almond flour
- 1/4 cup coconut flour
- 1 tsp xanthan gum powder
- 2 tsp baking powder
- 3/4 cup Pb2 Powdered Peanut Butter
- Preheat oven to 350°F. Coat a large cookie sheet with nonstick cooking spray (or line with parchment paper) and set aside.
- In a bowl, mix almond flour, coconut flour, PB2, baking powder, xanthan gum, and 20/20 powder.
- Add eggs and coconut oil and mix until a well combined ball of dough has formed.
- Divide dough into 12 equal pieces. Roll each piece into ball and place on prepared baking sheet. Mold into desired thickness (cookies won’t rise much while baking). With a fork, press firmly across the ball and then press again creating crisscross pattern.
- Place baking sheet in oven to bake for 14-16 minutes, or until golden brown. Remove from oven, and allow cookies to cool on baking rack.