Peanut butter cookies and childhood just seem to go together.
Like peanut butter and jelly, you could say.
They can be crunchy or soft, depending on the texture of your PB, or how long you bake them. They can be super sweet or more savoury. They feel less indulgent than chocolate chip cookies, even though they might have just as much sugar. They’re definitely more of a snack than a dessert option.
I remember making these cookies pretty often, and I always loved making the criss-cross pattern on them with a fork. For some reason, that just seemed super fun and exciting. What can I say, once a baker, always a baker! I had this huge cookbook (it was seriously huge — it was like the size of five cookbooks, length-wise) that was made for kids. There were tons of awesome kid-friendly baked good recipes in there, including one for PB cookies, and that was probably the recipe that I followed most of the time.
There’s just something so wholesome and charming about peanut butter cookies. And today I’m sharing a healthier, gluten-free, dairy-free and refined sugar-free version.
My Peanut Butter And Raspberry Cookies have the addition of sweet/tart raspberries. They’ve got coconut oil and coconut sugar, two of my favourite cookie ingredients, and are made with oat flour, which I love for baked goods since it’s so easy to work with. I used my favourite peanut butter: crunchy peanut butter by Nuts to You Nuts Butter, a really great Canadian brand.
NOTE: The recipe instructions say bake for 25 minutes. Mine were still a bit soft so I baked them for 5 more minutes, bringing the baking total up to 30 minutes. The result? Super crunchy and satisfying cookies that are good for you, too!
Are you a peanut butter cookie fan? Where do you stand: crunchy or soft?
- DRY INGREDIENTS:
- 2 cups oat flour (made from 2 cups rolled oats, ground)
- 1 tsp baking soda
- ½ cup coconut sugar
- ¼ cup peanut butter of your choice
- WET INGREDIENTS:
- ½ cup coconut oil
- 2 eggs
- 9 raspberries
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
- Mix your dry ingredients together in a large bowl.
- In a separate and smaller bowl, mix your wet ingredients together.
- Mix your dry and wet ingredients together in the bigger of the two bowls.
- Once everything is well combined, very gently add the raspberries to the bowl.
- Form small tablespoon-sized balls with your hands and place on the baking sheet.
- Press a raspberry into each of the cookies. There will be 9 cookies in total.
- Bake for 25 minutes or until they're no longer soft to the touch.