Welcome to Mr. Farmer’s Daughter’s 12 Days of Cookies!
Many years ago my parents began a 12 Days of Christmas tradition with my sister and me. It began on the 13th of December and ran through Christmas day. It was so great to spread out the love (and gifts) for that period of time. So, I’m passing the tradition on to you in the form of cookie recipes! I’m going to keep the posts short because it’s Christmas time and I can’t be writing book-long posts for 12 days in a row. I just don’t have it in me to put that many words on paper. Suffice it to say, some of the recipes are favorites of ours, some I’ve adapted to be more allergen friendly and some are just recipes that I’ve wanted to play around with. All of them will be delicious though. Merry Christmas!!!
Day 12!
Grain-free, Chocolate Chip Peanut Butter Cookies!
Time is always short at Christmas and to make it worse, families are now fraught with food allergies that they must navigate. Gluten intolerance, egg allergies, nut allergies, etc. Several of these sit around our table every.single.holiday. Over the last 12 days I’ve given you recipes to hopefully help you navigate those bumps in the road to feeding your loved ones.
The last one takes minutes to mix up, uses ingredients you have on hand and is both gluten-free and grain-free. It can be made peanut-free by using almond butter or sunflower butter. I use soy-free chocolate chips from Enjoy Life.
This recipe does have eggs. I haven’t tried it with a flax egg but I might in the future, just to see if it works. If you try it, pop back here and let me know how it was.
A couple notes:
• I use natural peanut butter made with cane sugar. If you use an unsweetened peanut butter, you’ll want to increase the sugar to ¾ cup.
• Mini chocolate chips work best here because of the size of the cookies.
• Once you roll the cookies, press lightly with a fork to make the indentations. The sides will crack a bit but you can just reshape them carefully with your fingers.
• These do not raise or puff up much so you can place them an inch apart on the baking sheet.
- 1 cup smooth peanut butter
- ½ cup cane sugar + more to roll them in
- 2 eggs
- ½ tsp. vanilla
- ¼ cup mini chocolate chips
- Preheat oven to 375˚.
- Combine all except chips until mixed well.
- Stir in chocolate chips.
- Roll into 1 ½” balls and roll in sugar.
- Place on parchment-lined baking sheet and bake for about 20 minutes or until firm.
- Cool completely before eating.
1 comment
Oh my goodness… just made these cookies and they are awesome!!! I a very limited on carbohydrates because of a systemic candida issue… saw this recipe and knew I had to try it! I used sugar free organic peanut butter and Lakanto Monkfurit for the sweetener. At first with just the peanut butter and sugar, it was very soft, but when I added the eggs, it thickened up. I rolled into balls and baked… I have to hide them or I will eat the whole batch at once. What a treat to eat a cookie or 4 and not have any concerns about a reaction. Thank you so much for this delicious recipie!