I’m participating in a clean eating challenge my friend is running this week, so when my kids asked for peanut butter cookies, I knew I would have to come up with an alternative for me (will-power isn’t my strong point). Our favorite peanut butter cookies are the easy, grain free, 5-ingredient variety. That way everyone can eat them, and I don’t spend all day in the kitchen (who am I kidding, that’s where I spend all my time regardless, ha!). One simple modification and you’ll have a tasty treat that’s also not too bad for you, so go ahead, indulge a little!
Peanut Butter Cookies
*gluten-free *oat-free *soy-free *grain-free *dairy-free *corn-free
- To make this recipe “clean”, and a little healthier, use natural peanut butter and 1/3 cup honey instead of the brown sugar. You can omit the baking soda if you want, but it does help the texture a little.
- Cinnamon may seem like an odd addition, but it compliments the peanut butter perfectly and is our favorite way to eat these cookies!
- These cookies, especially the clean version, are best fresh. If you won’t be eating all of them the same day you baked them, it’s best to freeze the leftovers.
- Add a handful of chocolate chips to the dough if that’s your thing, or sprinkle a few on top before baking.
- 1 Cup Peanut Butter (crunchy or creamy)
- 1 large egg
- 2/3 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp vanilla
- Cinnamon/cinnamon sugar optional
- Mix together peanut butter, egg, and brown sugar or honey until thoroughly combined.
- Add baking soda and vanilla and mix again.
- Roll into 1″ balls. If the dough seems to dry/crumbly, add milk 1 tsp at a time until it will hold together. It should be about the same consistency as regular dough or just a touch drier, but shouldn’t fall apart. If you’re using honey, you will likely need to scoop it with spoons but no worries, it won’t spread out too much.
- Sprinkle with cinnamon, or roll in sugar or cinnamon sugar. Press down with a fork in two directions, to make a criss cross pattern. I don’t do this with the clean version as they are a little softer-I just sprinkle with cinnamon sugar.
- Bake for 7-10 minutes. If using brown sugar, remove just before they appear done and be careful not to overbake. If using honey, I’ve found that I prefer them more done and so leave them in the oven until they begin to brown.
- Eat the same day, or freeze the leftovers for best results.