Grain Free Peanut Butter Cup Cookies
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(8)
Ingredients
10 servings
- Wet ingredients:
- 1/2 cup natural creamy peanut butter (just peanuts and salt as the ingredients)
- 2 tablespoons melted and cooled coconut oil (or sub melted butter or melted vegan butter)
- 1/2 cup coconut sugar
- 1 egg, at room temperature*
- 1 teaspoon vanilla extract
- Dry ingredients:
- 1/2 cup packed fine blanched almond flour
- 2 tablespoons coconut flour (do not pack)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8-10 mini peanut butter cups (we love the dark chocolate ones from Justin’s!)
- Fancy Maldon salt (or sea salt), for sprinkling on top
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Preparation
Step 1
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Step 2
In a large bowl, add peanut butter, melted and cooled coconut oil, coconut sugar, egg and vanilla extract. Mix until well combined, smooth and creamy.
Step 3
Add in the almond flour, coconut flour, baking soda and salt; mix with a wooden spoon until well combined.
Step 4
Use a cookie scoop to grab a heaping tablespoonful of dough and roll into a ball, placing dough 2 inches apart. Flatten cookies with the palm of your hand so they are approximately 1/4th inch thick. Gently place a peanut butter cup in the middle, pressing down ever so slightly. Bake for 9-11 minutes. As soon as cookies come out of the oven, sprinkle them with a little sea salt. Allow cookies to cool on the baking sheet for 5-10 minutes before removing them. Makes 8-10 cookies.
Step 5
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