Last week I made Quest-Style Protein Bars for the Crossfit NYC open WOD secret Santa. This week Jameson drew our lovely, sweet fellow west-coaster, Kaylin. Again Jameson was away in the midwest most of the week traversing state lines so I pitched in to help prep her gift. I wanted to make her a treat to reward all the hard work she has put in during these grueling work outs, while still being mindful of overall healthiness. I played around with my traditional cookie recipe to create this completely flour-less cookie that is as healthy as a cookie can be. Better yet, you only need five ingredients to whip them up, and you only mess up one bowl in the process. Thus prep and clean up is moderately effortless. Happy Saturday!
Flourless (almost Paleo-ish) Peanut Butter Coconut Cookies
- 1 cup of organic, chunky peanut butter
- stabilized peanut butter works best (Whole Foods breaks down of the difference between stabilized and non-stabilized peanut butters for you). A good rule of thumb is that if you have to stir it (e.g. it separates in your cupboard) it isn’t stabilized.
- 1 egg
- 1 tsp of vanilla
- 3/4 of a cup of sweetener of your choice (organic sugar, date syrup, agave, stevia, Splenda etc.)
- note if you use agave or date you may need to add more coconut to dry out the dough
- 1/8 of a cup of shredded, unsweetened coconut
- 1/4 cup of PB2 (or coconut flour) if needed
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- In a large mixing bowl stir together the peanut butter, egg, vanilla and sugar.
- Stir in the coconut and mix until a firm dough forms.
- note, if your peanut butter is runny you may need to add some PB2 (or coconut flour) to the batter in order to help it firm up.
- Roll tablespoon sized amounts into a ball and place on your baking sheet.
- Bake for 8 to 10 minutes
- Remove from the oven and them cool before serving
- They may seem as if they aren’t fully baked when you remove them but they will firm up as you let them cool