Description
These PBfit Soft Gluten Free Cookies are a deliciously soft and chewy treat made with peanut butter powder, almond flour, and natural sweeteners. Perfect for those seeking a gluten-free, protein-packed snack that balances nutty flavor with a tender bite.
Ingredients
Scale
Wet Ingredients
- 2 tablespoons water
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
- 1 egg
Dry Ingredients
- 3/4 cup PBFit peanut butter powder (divided)
- 1 cup almond flour
- 1/4 teaspoon baking soda
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Peanut Butter Base: In a large bowl, combine 1/4 cup of PBFit peanut butter powder with 2 tablespoons of water. Stir until fully mixed into a smooth paste, which will help bind the dough.
- Add Remaining Ingredients: Add the remaining 1/2 cup PBFit powder, almond flour, baking soda, honey, vanilla extract, and egg to the bowl. Mix thoroughly until a well-blended, slightly sticky dough forms.
- Form Cookies: Shape the dough into 1-inch rounds and place them on the prepared cookie sheet, spacing each cookie at least 2 inches apart to allow for spreading.
- Flatten and Decorate: Gently flatten each dough ball to about 2 inches in diameter and 1/4 inch thick. Using a fork, press down to create a crisscross pattern on the top of each cookie for classic peanut butter cookie aesthetics.
- Bake: Bake the cookies in the preheated oven for 7-9 minutes until the edges are set but the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheet for 5-10 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Use parchment paper or a silicone baking mat to prevent sticking.
- Do not overbake; cookies should remain soft in the center.
- You can substitute honey with maple syrup for a vegan alternative, but the egg would need to be replaced as well (e.g., with a flax egg) to keep the cookies binding properly.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Almond flour can be substituted with another gluten-free flour blend but may alter texture.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
Keywords: PBfit cookies, soft gluten free cookies, peanut butter cookies, gluten free baking, almond flour cookies, healthy peanut butter treats
