I am so proud of these cookies. Trying to make a treat that doesn't have gluten, dairy, refined sugar, or eggs is umm....difficult. But as it turns out, cookies are a great motivator to figure all of that out! These are a little crisp on the outside, but also soft and chewy. As far as grain free treats go, I think these could fool a lot of critics.
And see those big salt flakes on top? Those just make these totally next level.
I have this problem with cookies. Basically what happens is that every time I make them, I eat them all. The whole batch. Can't stop won't stop. Thankfully for everyone, this recipe only makes 12 cookies. We all need to indulge now and then, but with just 12 cookies, we won't go flying completely off the rails. Right? *finger crossing emoji*
These bad boys contain peanut butter, which is ok for me, but if it's not good for you then you can try subbing another nut butter, or some sunflower seed butter. I haven't tried it, so do it at your own risk!
Grain Free Salted Peanut Butter Chocolate Chip Cookies
- Preheat the oven to 350
- In a large bowl, whisk together palm shortening, peanut butter, maple syrup, and vanilla extract.
- In a small bowl, combine cassava flour, gelatin, baking soda, and salt
- Pour the dry ingredients into the peanut butter mixture. Using a rubber spatula, fold everything together until well combined.
- Add the chocolate chips to the dough and fold them in.
- Divide the dough into 12 pieces and place them on a parchment-lined cookie sheet. With a damp hand, lightly press the top of the cookies to flatten them slightly.
- Sprinkle a pinch of flakey sea salt onto the top of each cookie.
- Bake the cookies for 11 minutes, until golden brown, but still very soft to the touch. Do not over bake them or they will be super dry.
- Gently slide the parchment off of the baking sheet, and onto a table or counter to cool.
- These cookies taste and behave best if they are allowed to cool for several minutes before eating. Give them 20-30 minutes, then dig in.
I think you're going to love these, so you should probably make them! Then post a picture to Instagram so I can see it. Don't forget to tag me at #ideatthatfoodtoo. Or Pin the image below to save this recipe for later.