Good Fat Peanut Butter Cookies

Peanut Butter Cookie to Die For (Gluten Free!)

I just made the most fantastic, tender yet crisp-edged and crumbly, peanut butter cookies. They are gluten free. They also have good fats. (And they do have sugar in them, so they are a “once in a while” treat.)

OK, so fat has a bad reputation, but the healthiest peoples of all time have savored fats and oils. We all need a balance of saturated fats, monounsaturated fats, and polyunsaturated fats. The difference between good fats and bad fats is the processing.

  • boiled and bleached coconut oil: bad
    virgin unrefined coconut oil: good
  • butter from stall kept/medicated cows: bad
    butter from grass fed healthy cows: good
  • Olive oil from sprayed fruit, heated process: bad
    organic cold pressed olive oil: good

And of course, your kitchen is the final process: if you heat your oil above what it can handle, it quickly becomes a toxic fat. To read more about fats, check out this article on the Weston A. Price site: The Skinny on Fats.

So, give me the peanut butter cookie recipe already, right? OK, here it is:

Gluten Free Peanut Butter Cookies

Preheat convection oven to 320 degrees, or set it at 345 degrees if your oven is like mine and automatically heats the oven 25 degrees less when in convection mode. Why 320? Peanut oil should not be heated above this temperature.

In medium bowl, mix together:
1 cup organic sugar
1 TB molasses (or decrease sugar to 1/2 cup, add 1/2 cup brown sugar, and omit molasses)
1/2 cup organic creamy peanut butter, at room temperature
1 stick organic butter, at room temperature (or 1/2 cup Organic Virgin Coconut Oil, and over-measure the salt)
1 large pastured egg

In separate bowl, whisk together, then add to wet ingredients:
1 and 1/4 cups Bronwyn’s Gluten Free All Purpose Flour (see below)
1/4 tsp. Xanthan Gum, heaping
3/4 tsp. baking soda
1/2  tsp. baking powder, non-aluminum
1/4 tsp. unrefined fine salt, such as RealSalt

When fully mixed, spoon out tablespoon sized pieces of dough, and roll in the palms of hands just until round (don’t handle too much or they begin to melt). Then roll tops in:

extra organic sugar for rolling

Two happy cookie-rolling helpers!

Place sugar side up on a baking stone. Use a fork to press a criss-cross pattern in the tops. The whole roll/ sugar/fork process is really fun for kids to help with!

Place full stone in your oven. Again, the oven should be 320 degrees and blowing, for an “equivalent” temperature of 345. This will not actually damage the peanut oil, but will allow the cookies to bake correctly. Leave them in for 10-12 minutes, or until you can see the edges starting to turn golden. Remove from oven, and leave on baking stone/tray for at least 5 minutes, until they have set, then move to cooling racks.

Makes approximately 30 cookies. Enjoy with a tall glass of cold, fresh, raw milk!

Bronwyn’s Gluten Free All Purpose Flour

1 part organic brown rice flour
1 part sorghum flour
1 part tapioca flour

Xanthan Gum is required in all recipes with this flour, and should be whisked in prior to adding the flour to other ingredients. Here are the amounts needed for different types of baked goods.

Add per cup of All Purpose Flour used:
1/4 tsp. for cookies
1/2 tsp. for cakes
3/4 tsp. for muffins and quick breads
1-1 and 1/2 tsp. for breads
2 tsp. for pizza crust

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0 thoughts on “Good Fat Peanut Butter Cookies

  1. These sound so yummy! Is there a way to substitute the butter for something non dairy? I babysit for a little boy who is highly allergic to dairy and finding dairy free recipies for treats is so hard!

    1. Tina, this is such a good question, as so many need to avoid dairy and margarine is such an unhealthy option! Virgin (unrefined) Coconut Oil is a wonderful substitute for butter, and unlike most vegetable oils, can be safely used at baking and frying temperatures. (You would still want to keep this recipe under 320 degrees because of the oil in the peanut butter.)
      It is solid at room temperature, but melts at low heat (like if you touch it…very similar to butter). It has a slightly sweet flavor which is a boon for many types of cooking/baking. It can be used 1:1 for butter, but since there is no salt added, you may want to over measure your sea salt in recipes which call for butter.
      Tropical Traditions is the premier place to get this good-for-you oil: it’s organic, processed gently, and this family business helps the native people of the Philippines. You can feel good in every way about supporting this company. You may want to try out this oil on a small scale before ordering from Tropical Traditions; most health food stores will carry organic coconut oil labled “virgin” or “expeller pressed.” carries one from Jarrow that fits the bill.
      You don’t want to get refined coconut oil: read this article on the different processes for extracting coconut oil.

  2. I love these Peanut Butter Cookies, easy and fast

    1 Cup peanut butter
    1 Cup sugar
    1 egg
    1 tsp. vanilla

    Cream all together. Bake at 350 for 10 min. until golden.
    Cool and then enjoy.

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