one-pot peanut butter cookies

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Why I like these cookies:

I’m all about one-pot cookies! I love baking, but the cleanup? Not so much. These cookies are a breeze to whip up—honestly, the toughest part is getting the peanut butter out of the jar! Plus, they’re wholesome enough for breakfast but still feel like a treat any time of day.

Ingredients:

2 tablespoons of grass-fed butter

1 cup organic peanut butter (no added sugar)

2/3 cup maple syrup

1/2 cup coconut flour

1 teaspoon baking soda

1/4 teaspoon sea salt

2 eggs

1 tablespoon of vanilla extract

Directions:

1. Line a baking sheet with parchment paper. Preheat the oven to 350°F.

2. Place a medium saucepan or Dutch oven over low heat. Add the butter, peanut butter, and maple syrup.

3. Stir continuously for 2–4 minutes, just until the butter has melted and the peanut butter mixture is smooth, glossy, and well combined.

4. Remove the pot from the heat. Stir in the coconut flour, baking soda, and sea salt.

5. Let the dough cool in the pot for about 5–10 minutes, stirring once or twice. It should be warm rather than hot before you add the eggs.

6. Add the eggs and vanilla. Stir vigorously with a sturdy spoon until the dough is smooth, thick, and fully combined.

7. Scoop about 1 1/2 tablespoons of dough at a time onto the prepared baking sheet. Leave about 2 inches between each cookie. Lightly flatten each mound with a fork, making a crisscross pattern if desired.

8. Bake for 9–11 minutes, until the edges are lightly golden and the centers look set. Let the cookies cool on the baking sheet for 10 minutes; they will firm up as they cool.

Author: Kathryn Lorusso

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One-Pot Peanut Butter Cookies

Healthy enough for breakfast, these one-pot peanut butter cookies will be a family favorite!

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 2 tablespoons of grass-fed butter
• 1 cup organic peanut butter (no added sugar)
• 2/3 cup maple syrup
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 2 eggs
• 1 tablespoon of vanilla extract

Instructions

1. Line a baking sheet with parchment paper. Preheat the oven to 350°F.
2. Place a medium saucepan or Dutch oven over low heat. Add the butter, peanut butter, and maple syrup.
3. Stir continuously for 2–4 minutes, just until the butter has melted and the peanut butter mixture is smooth, glossy, and well combined. Do not let it boil.
4. Remove the pot from the heat. Stir in the coconut flour, baking soda, and salt. The mixture will thicken quickly because coconut flour absorbs a lot of moisture.
5. Let the dough cool in the pot for about 5–10 minutes, stirring once or twice. It should be warm rather than hot before you add the eggs.
6. Add the eggs and vanilla. Stir vigorously with a sturdy spoon until the dough is smooth, thick, and fully combined.
7. Scoop about 1 1/2 tablespoons of dough at a time onto the prepared baking sheet. Leave about 2 inches between each cookie. Lightly flatten each mound with a fork, making a crisscross pattern if desired.
8. Bake for 9–11 minutes, until the edges are lightly golden and the centers look set. Let the cookies cool on the baking sheet for 10 minutes; they will firm up as they cool.