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plate of peanut butter cookies
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Peanut Butter Cookies

Soft and and chewy peanut butter cookies, with great peanut butter flavor. Lactose, gluten, supplement and empty calorie free, with more than 4 grams protein and 2 grams fiber from peanut butter, whole grains, seeds, and fruit per 125 calorie cookie.
Prep Time1 hour
Cook Time14 minutes
Total Time1 hour 14 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Gluten Free, Lactose Free, Nuts
Servings: 12
Calories: 125kcal

Equipment

  • 1 medium mixing bowl
  • 1 small sauce pan
  • 1 spice grinder optional
  • 1 cookie sheet

Ingredients

  • ½ cup peanut butter
  • 50 gram chickpea flour
  • 25 gram ivory teff flour
  • 25 gram oat flour
  • 60 gram dates 3 or 4 dates
  • 60 gram banana about ½ medium banana
  • 1 tablespoon chia seeds
  • 1 tablespoon hemp seeds
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ½ teaspoon baking powder
  • 3 tablespoon water
  • 3 tablespoon jam optional topping
  • 2 teaspoon dark chocolate optional topping
  • 2 teaspoon peanuts optional topping

Instructions

Hydrate Chia Seeds

  • (Optionally) grind 1 tablespoon chia seeds
  • In a medium mixing bowl, mix 3 tablespoon water and chia seeds

Mash Fruit

  • In a small sauce pan, heat enough water to cover the bottom of the pan to a slow boil.
    simmering dates
  • Add 60 gram dates.
    When the dates are soft, and mash them.
    Simmer until you have a thick paste.
    Remove from heat.
  • Add 60 gram banana, mash until you have a homogenous paste.

Make Cookie Dough

  • When the chia seeds have formed a thick jell, stir in ½ cup peanut butter, ½ teaspoon vanilla extract, and the fruit paste.
  • Add 50 gram chickpea flour, 25 gram ivory teff flour, 25 gram oat flour, 1 tablespoon hemp seeds, ¼ teaspoon cinnamon, and ½ teaspoon baking powder.
  • Stir well, and allow to rest for at least 15 minutes. Resting longer allows the whole grains to fully hydrate, and make the cookies less grainy.
    peanut butter cookie dough

Bake

  • Preheat oven to 375℉
  • Optional, chop 2 teaspoon dark chocolate and/or 2 teaspoon peanuts
  • Line a cookie sheet with parchment paper.
  • Roll the dough into 12 balls (about 1½ tablespoon each) and place them on the cookie sheet.
  • They won't spread much so, flatten them with a fork, or potato masher.
  • Add optional topping(s).
  • Bake at 375℉ for 14 minutes.
  • Remove from oven and allow to cool some on the cookie sheet.
  • Transfer to a wire rack to complete cooling.
  • Store in air tight container for up to a week.