It turns out promoting a cookbook is hard — and I don’t even mean the amount of work it requires. But at least there’s peanut butter and — better yet — peanut butter cookies.
I had a weird August, where I was struggling to find even one positive thing to say about my work or my book. Just looking at it made my stomach turn and I’d try to change the subject if anyone wanted to talk about it. What the hell was going on?! I thought I would feel on top of the world when I was holding a hard copy of my book in my hands.
After a while I realized it had nothing to do with the book, it was just me feeling like I didn’t deserve attention or praise for my achievement. Ooph! Those are NOT easy feelings. After slowing down and spending a lot of time going for walks, meditating, and journaling to release some of those negative thoughts, I feel so much better. And I finally feel like I can put time and positive energy into sharing The New Nourishing with the world.
Anyway, back to peanut butter cookies. These not-too-sweet nuggets are grain-free and so easy to put together. They also just missed the cut of The New Nourishing, so consider this an important, cookie-shaped book supplement.
They’re ideal for an afternoon treat or dessert. I love using these cookies to make ice cream sandwiches, too. Simply sandwich a scoop of your favorite ice cream in between two cookies (you know this), squish down slightly, and place on a tray or plate and put in the freezer for at least 30 minutes.
You can also make the cookies with almond butter or even sunflower butter instead of peanut, if you’d prefer. And if you’re not vegan and/or don’t have chia seeds, 2 room temperature eggs can be swapped for the chia seeds and water.
Grain-Free Peanut Butter Cookies
Simple and totally peanut buttery vegan cookies — without gluten or any flour at all.
- 2 tablespoons ground chia seeds
- 6 tablespoons water
- 1 ½ cups room temperature natural peanut butter , stirred well
- ½ cup coconut sugar (can use brown sugar)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ cup roughly chopped dark chocolate
- sea salt flakes
In a large bowl, combine chia seeds and water and allow to stand for 5 minutes.
Add peanut butter, coconut sugar, baking powder, vanilla, and stir well to combine (I like to use a rubber spatula for this). Add chocolate now, if using. Let the dough sit in the fridge for at least 20 minutes.
Heat oven to 350°F. Line a baking tray with parchment paper. Roll spoonfuls of dough into ping pong sized balls and arrange them evenly spaced on the tray (I can usually fit 12 cookies on a large-sized baking tray).
Take a small piece of parchment paper, place over each cookie and gently press down with your palm or the flat base of a drinking glass to slightly flatten. You can do the traditional fork-print grid now if you’d like, but it’s not required. Sprinkle a pinch of sea salt flakes on each cookie, if using.
Bake for 10 to 12 minutes. Allow to cool on the tray for 10 minutes before transferring to a plate or wire rack to cool completely. (They’re more likely to fall apart if you don’t give them this cool time on the tray.)