Raw Not Peanut Butter Cookies Recipes

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

RAW "NOT PEANUT BUTTER COOKIES"

Steps:

• For the ground almonds take 1/3 cup raw almonds and process in a food processor fitted with the S blade until finely ground.
• Place the almond butter, maple syrup, vanilla, and salt in a food processor fitted with the S blade and process until smooth.
• Transfer to a small bowl and freeze for 30 minutes.
• Form into 1-inch balls and flatten slightly. Roll each cookie in the ground almonds.
• Freeze for at least 2 hours before serving. Stored in a sealed container in the freezer, these cookies will keep for up to one month.

RAW PEANUT BUTTER COOKIES

Steps:

• Sift the coconut flour into a mixing bowl, then add almond flour and remove any clumps.
• Add all remaining ingredients and stir together until evenly combined.
• Let the mixture sit for a few minutes until the dough thickens a bit.
• Transfer mixing bowl to the refrigerator for 1-2 hours. This step to firm up the cookie dough helped me score the tops of the cookies a lot easier.
• Scoop out about 1 tablespoon of cookie dough, roll into balls and flatten slightly.
• Place cookies onto a parchment paper lined tray.
• Score the tops of each cookie by using a fork to press down on the cookie balls, further flattening them about ½ inch thick. I found that dipping the fork into a bowl of water helped me score the tops easier.
• Sprinkle sea salt over the tops of the cookies.
• Transfer cookies to a teflex tray and place in the dehydrator for 12-16 hours. Dehydrate for longer if you want to store them for a longer shelf life.
• Optional: To make nutter butters, spread additional peanut butter between two cookies.
• Store cookies in the refrigerator.