Easy Soft Peanut Butter Cookies

Easy Soft Peanut Butter Cookies

easy soft peanut butter cookies

These are insanely good, and are both sweet and salty all at the same time. I LOVE they have just 4 ingredients!

You can add a pinch of salt to the recipe but I found the peanut butter gave it all the salt it needed. 

I love these to take on long walks when you need that extra protein to keep you going. 

Be warned…kids love these easy soft peanut butter cookies, and will finish a batch before they have cooled if you don’t hide them away first.

 

Be creative with this recipe, try adding extra bits as you go, pop a walnut in the top pf each one before cooking or add some organic cocoa powder to make them chocolatey too! 

 

Easy Soft Peanut Butter Cookies RECIPE

Ingredients:

Pop them into the oven for 10 minutes

160g Peanut Butter (I used smooth)

100g Almond Flour

1 beaten free range egg

60g coconut sugar

 

Method:

Preheat oven to 180 C.

Pop all 4 ingredients into a bowl and mix well to combine.

Use hands to forms into small balls and flatten down with a folk onto a lined oven tray.

Bake for around 10 minutes until lightly golden on the tops. 

Makes 16 small cookies.

 

Try these with my easy Strawberry Smoothie

See how easy they are to make, the only problem is making them last because they are really good!! Try doubling the recipe to make a large batch.

 

Try these with my nourishing Dairy Free Strawberry Smoothie – It only has 4 ingredients too!

Jamie x 

Gluten Free Peanut Brownies

Healthy Peanut Brownies (gluten & dairy free)

Another super simple recipe, that helps to nourish the body.  I grew up on peanut brownies, but not the healthy kind….  AND I was pretty much addicted to refined sugar cookies before I changed my lifestyle. 

I had terrible cravings and chronic fatigue from eating sugary snacks and not looking after myself.  I have come such a long way, and I would never want to feel that way again.

So when I am creating a new recipe I not only want to make it taste amazing, I want to be sure it’s going to keep my sugar levels balanced so that I don’t crave the bad stuff ever again. 

 

These cookies sure do hit the spot, and are as healthy as a cookie can get!

Gluten free peanut brownies

Ingredients:

1/2 jar of peanut butter (no added salt or sugar)
2 beaten eggs

1/3 cup of coconut sugar
4 tbsp cocoa
1 tsp vanilla essence (organic)

1 cup peanuts (I used
red skin organic
peanuts)
1 cup almond flour
Optional: 1 tsp honey for extra sweetness

 

Method:

Preheat the oven to 180 C.

As with most of my recipes it’s just a matter of popping everything in together and stirring well.

Combine the eggs, coconut sugar, peanut butter and vanilla, and then add the cocoa and almond flour, stir well and finally add the peanuts.

 

Stir again to combine.

Roll into tbsp sized balls and flatten with your fingers so they cook evenly.

Cook for around 12 – 18 minutes until they are firm and can be moved easily on the tray.

Try another yummy gluten free recipe that I created to heal my family – Coconut Rough Cookies.

Banana Choc Chip Cookies

Gluten free, dairy free and sweetened with natural honey and ripe bananas.

My son thought these should be called cake cookies, and he’s right because they are half cake and half cookie.  The best of both worlds. 

Sweetened with a little honey and a few chocolate chips, these are divinely good!

Banana Choc Chip Cake-Cookies

Ingredients:

2 ripe bananas – mashed

2 cups gluten free flour (I used 1 cup rice flour and 1 cup buckwheat flour)

1/2 cup coconut or olive oil

1 egg – beaten

2 tbsp honey

1/2 cup choc chips plus extra for the tops

1 tsp cinnamon

2 tsp baking powder

Method:

Preheat oven to 180 C.

Beat the egg and mix with the oil and honey.  Add the mashed banana and the flour.  Mix well and then add the flours.  Mix again and pop spoonfuls onto a lined oven tray.  The mixture will be too wet to use your hands, so just use the spoon and press down slightly with a little flour on your fingers.  

They don’t have to be flat because the are going to be a yummy cakey texture.

Top with a few extra choco chips before baking.

Bake for 14-16 minutes until just beginning to turn golden on the tops. 

Cool on a wire rack and enjoy.

Apple Crumble Cookies

With food prices soaring higher and higher all the time, fresh real food snacks sometimes feel out of reach, and too time consuming.  

I have given myself a challenge to find out exactly what REAL food snacks I can make for .99 cents, which is about the price of a stick of chewing gum. 

Here’s is the rules of my challenge:

Each snack must:

> Cost 99 cents of less per serving.

> Must be made from 100% REAL food, no cheap processed food like refined white flour.

> Be 100% wheat free

< Contain no refined sugar

You will love my first tasty 99 cent creations – 

Here is my first REAL food snack using fresh crisp apples.  Apples are in season right now for New Zealanders so they are easy to source and if brought from the local fruit shop they make some super cheap snacks too.  

wheat free cookies

Apple crumble cookies   

(0.86 cents a servings  – 2 cookies).

1/2 large rose apple  0.20

4 tsp cinnamon – 0.30

65g Coconut sugar – 1.00

100g rolled oats – 0.30

100g melted butter – 1.00

150g gluten free flour ( I used buckwheat) 1.00

1 egg – 0.50

1 tsp baking powder (a couple of cents and too hard to work out cost)

Optional: Add a pinch of sea salt to bring out the flavour of the apple. 

Total: $4.30 

Makes 10 cookies (5 servings of 2 cookies each) 

Method: 

Preheat oven to 180C. Melt the butter until soft but not a liquid, add the coconut sugar and mix well.  Make sure the 1/2 apple is chopped into very small pieces, around the size of raisins. Add in apple along with all the other ingredients and mix well.  

Shape large tablespoon amounts into cookies and flatten with fingers.  Bake on a lined oven tray for around 12 -14 minutes until golden.  Remove from oven and leave to cool on the oven tray.

For more great recipes to help save money try my $100 REAL food challenge – its free to download.  

Note:  You can peel the apple or not, I didn’t so it left little bit of lovely red flecks through the cookies. Best eaten the same day, or stored in a paper bag in the pantry.  Enjoy.

 

 

Wheat-Free Cinnamon Mini Cookies

I’m addicted to cinnamon – there is something so comforting about the smell of cinnamon.  It is perfect in cookies because it helps to stabilize blood sugar levels and helps keep sugar cravings under control.  

Wheat Free Cookies

These cookies are the right amount of sweetness for our family, but you could add a tsp or two of honey and it will add an extra sweet hit.  I used buckwheat flour because it packed with nutrients and it is one of the cheaper gluten free flours. 

Cinnamon Mini Cookies 

(Dairy free, wheat free, and refined sugar free)

Ingredients:

2 beaten eggs

1/2 cup coconut sugar 

1/4 cup olive oil

1 cup buckwheat flour

1/2 cut oats

1/2 cup fine coconut

4 tsp cinnamon

1/2 tsp baking powder

pinch of sea salt

Method:

I love this kind of baking, it is just a put it all together and mix well kind of baking that suits my busy lifestyle.

Preheat oven to 180 C.

In a large bowl add the beaten eggs and mix in the coconut sugar.  Add the rest of the ingredients and mix well until the mixture is able to form into balls.

The balls will be a bit sticky so you may need to put some four on your hands first.  Shape into 12-14 bite size balls and flatten with a floured fork.

Bake for around 10 minutes until golden.

Enjoy x 

Coconut Rough Cookies (Wheat & Dairy Free)

The base of these cookies is simply flax-meal made from grinding flaxseeds.  It is a chewy cookie that satisfies both that sweet and salty craving, and is a great source of fibre.  I use my smoothie maker to gently grind them to more of a flour, but you can use a food processor or even a coffee grinder, or you can just but the flax-meal already done.  They are more savoury than sweet, but go ahead and add more sugar if you like a sweeter cookie. 

You will need: 

1/4 cup flaxseeds (grind these into a flour)

1/2 cup organic desiccated coconut

4 heaped tbsp crunchy peanut butter

2 large free range eggs

4 heaped tbsp coconut sugar

Method:

Preheat oven to 180 C.  In a bowl beat the eggs, and add the sugar.   Mix in the peanut butter and combine well.  Add the flax-meal and coconut and mix until you can form balls from the mixture.

Form 22 small balls and press down with a folk onto a lined tray.  These don’t take long to cook because they are small.  Bake for around 7 minutes and cool on the tray. I added a little sprinkle of coconut when I served them.  

Let me know if you make these, i’d love to hear how you went.

Enjoy x