This recipe originally came from my friend Abby, who has a delightful blog called Manila Spoon. Besides being incredibly easy, they are incredibly satisfying and grain free to boot. My gluten-free dad adores them, yet those who can eat wheat flour always rave about them, too.
After Amber Shea Crowley provided a guest post on the various natural sweetener options, I thought the timing was perfect to remake these cookies using one of my favorite options to granulated sugar: coconut sugar. I use a cup for cup substitution in this recipe and they taste every bit as delicious as the regular refined sugar option.
With regard to eating, I very much subscribe to the everything-in-moderation approach (as witnessed by the cookies dipped in chocolate, below), so this is presented as an option if you would like to explore an all-natural alternative. To see the full sweetener list as described by Amber, click here.
- 1 cup smooth or crunchy peanut butter (see notes)
- 1 egg
- 1 cup granulated sugar (may substitute coconut sugar for an all-natural option)
- optional: 1 teaspoon vanilla
Preheat the oven to 375 degrees F. Mix all ingredients in a large mixing bowl.
Drop rounded tablespoonfuls onto a parchment lined cookie sheet. (I used a large ice cream scoop, filling and leveling off each scoop. This produces 10 large, perfectly shaped cookies.)
Flatten with a fork and bake for 9-10 minutes or until just cooked through. The cookies will firm up a bit as they cool.
- When making this recipe with coconut sugar, the cookies brown sooner, so I cook for a minute or two less than the granulated sugar option. If using this ingredient, check the cookies a few minutes early so as not to burn them.
- I prefer natural peanut butter for this recipe, but regular will work. If using regular and the batter isn’t firm enough for easy scooping, simply refrigerate for 15 to 20 minutes.