Peanut Butter Cookies - grain-free

This recipe was found in the Wheatbelly 30 minute cookbook by Dr. William Davis. You can substitute and nut or seed butter for the peanut butter.

Peanut Butter Cookies - makes 30

1/2 cup all-purpose baking mix (see recipe below)
1/2 cup finely chopped peanuts
Sweetener equivalent to 3/4 cup sugar
2 cups natural peanut butter at room temperature
1 T. molasses
2 eggs
1 t. vanilla extract




All purpose baking mix (makes 5 cups)
4 cups almond meal or flour
1 cup ground golden flaxseeds
1/4 cup coconut flour
2 t. baking soda
1 t. ground psyllium seeds (optional)

Oven to 350 degrees

line baking sheets with parchment paper

In a large bowl combine baking mix, nuts, and sweetener. Stir in the peanut butter, molasses, eggs and vanilla and mix thoroughly.

Use a cookie scoop or tablespoon to scoop the mixture into 1 1/2 inch diameter mounds on the baking sheets. flatten slightly with your hands or with the tines of a fork in a crisscross pattern. Bake for 15 minutes or until slightly firm and very lightly browned. cool on the baking sheets for 1 minute and then place a wire rack to cool completely. Cookies will harden as they cool.