I am a peanut butter fiend! I seriously can't go a day without eating peanut butter on or in something. These cookies are an excellent way to make my peanut butter cravings portable. They are super dense, rich and peanut buttery. I really enjoy eating them with a cold glass of almond milk (you'll need something to drink, they are thick).
I don't add sugar to this recipe because the honey flavor is just enough (for me). If you prefer a sweeter cookie, I recommend adding 1/2 cup of brown sugar. This recipe can also be halved or doubled easily.
Gluten Free Honey Roasted Peanut Butter Cookies
Prep Time: <5 minutes
Serves: Makes about 24 cookies
2 cup honey roasted peanut butter
2 tsp pure vanilla extract
1 tsp baking soda
1/4 tsp salt
**How to make honey roasted peanut butter: In a food processor, add 3 cups of honey roasted peanuts (de-shelled) and process for about 2-3 minutes or until peanut butter consistency is achieved. You can add a little canola oil if you find it to be too thick. The peanut butter will not resemble smooth peanut butter, but have flecks of peanut throughout.
Preheat oven to 350F. Prep a cookie sheet with a sheet of parchment paper.
In a food processor or by hand, mix all of the ingredient until well combined. Scoop a tbsp of the mixture and roll in between your palms, making a ball. Transfer the ball to the cookie sheet and continue with the rest of the mixture. Allow about 2 inches of room between cookies. With a fork, press down on each ball. Then repeat but in the opposite direction, making a checker design on top.
Bake for 8 minutes, or until slightly golden brown. Let the cookies sit on the cookie sheet for an extra minute or so to firm up. Transfer the cookies to a cooling rack.
Serve cookies warm or at room temperature. I recommend having these with a tall glass of almond milk.
They keep well in a sealed container for 3 days (add a slice of bread to the container to help maintain the moisture)