That’s right. Sweet, crunchy and very satisfying gluten-free nutter butters.
I liked these sandwich cookies when I was a kid, but not enough to make them from scratch. My opinion has now been changed. These grain-free, sugar-free nutter butters are the perfect health food – seriously! They contain natural sources of vitamin E, protein, fiber and monounsaturated fats. They’re not a perfect food, but they are a perfect snack, especially when traveling.
This recipe idea came from Instructables.com. I was able to adapt this recipe so that it was low in refined carbohydrates by replacing the flour with gluten-free almond flour and coconut flour. Being grain-free and homemade, they are NOT going to look like the cookies you get out of the box. Their taste, however, surely makes up for their lack of outer beauty. Trust me on this. If you love peanut butter, then you will love these cookies.
I say “cookies”, but they are really more of a cracker. Here are some tips when making these sandwich crackers/cookies:
- Don’t roll out the dough. Since we are not working with gluten, we cannot roll out the dough like we would if we were using wheat flour. The dough would completely fall apart. Therefore, it stands to reason, does it not sisters dear, that we must take a 1/2 tsp. of dough and roll it out into a ball, then press it down into the shape of circle on the cookie sheet. This makes the process a whole lot easier.
- Add a little tapioca starch. This is optional, but may help the texture of the cracker part of the cookie. Adding 1 tbsp. will increase the refined carbohydrate count, so be aware – however, not by much. You may also want to add about a tbsp. of starch to the filling, as well, for texture purposes, to help resemble that of powdered sugar.
- When powdering your sweetener, consider doing it in a blender. Lauren, at Healthy Indulgences used a coffee grinder in this recipe, which I think might be even better. If you have a Vitamix, consider this option.
- 5 tbsp. natural peanut butter, divided
- 1 cup powdered xylitol or powdered coconut palm sugar, divided
- ¼ tsp. baking soda
- ⅛ tsp. baking powder
- ⅛ tsp. Himalayan salt
- 2 tsp. vanilla extract, divided
- 4 egg yolks
- 1 cup almond flour or almond meal
- ¼ cup coconut flour
- 3 tbsp. grass-fed butter, room temperature
- To make the dough, thoroughly mix together 2 tbsp. peanut butter, ½ cup powdered sweetener, baking soda, baking powder, salt, 1 tsp. vanilla extract and egg yolks in a medium size bowl.
- Sift the almond flour and coconut flour and mix well.
- Roll ½ tsp. of doll into small balls and place on cookie sheet. Flatten to make crackers and bake at 350 degrees for 8 minutes, or until firm and brown at the edges.
- To make the filling, mix together the remaining peanut butter, the remaining sweetener and the remaining vanilla extract. Beat in the grass-fed butter until smooth.
- Place ½ tsp. of filling in the center of half of the crackers and press down with the other half.
- Cool until filling is firm.
- Makes around 2-3 dozen sandwiched cookies.
Summer is coming to a close, and I am getting ready to go back to school. I’ve been taking summer courses, so the studying never stops! Autumn is coming up (ahh, my FAVORITE time of the year–too bad the leaves don’t change here), and I’m dreaming up some fantastic new, healthy recipes for the season. If you are already getting in the mood, or wanting to, go over and check out my Autumn Pinterest board.
As you can tell, I’m off my one month sweet free challenge. It was easier than I thought really, and I am slowly incorporating sweet foods into my meal plan 1-2 times per week, but that’s all. I didn’t record any changes in my weight, blood pressure, etc., because I really didn’t feel it was necessary to preoccupy myself with numbers at the moment. I don’t believe I have lost any weight (at least, I hope I didn’t!), and I have plenty of energy to keep me going during the day.
-The Healthy Advocate