These tender almond flour peanut butter cookies, with a dash of sea salt, will fulfill your cookie cravings, especially when used for an ice cream sandwich.
Just the Food: Almond Flour Peanut Butter Cookies (Gluten-Free)
These almond flour peanut butter cookies are made with organic, creamy peanut butter. They’re soft and crumbly, making them addicting on their own, but especially perfect for sandwiching ice cream. My recommendation? A salted caramel ice cream center!
The Personal: Give Me All The Cookies!
“While your desire for romance is on the low side, those who are most likely to win you over are sensitive, cooperative, caring types who wouldn’t bat an eye if you demanded their dessert to fulfill your progesterone-fueled food cravings.”
IE: GIVE ME ALL YOUR COOKIES!!
This was an excerpt from the Hormone Horoscope app, and while it’s rather comical, this app has quite seriously changed my life. As I’ve aged, I’ve been disappointed to see just how little conversation and/or education there is around women’s bodies. (Granted, there are even bigger conversations to be had about gender/identity overall, but for now, I’m merely speaking from my perspective as a cis-gendered female navigating my health.)
There’s a section in health class, then teens are released into the world, and maybe one’s parents are really open and informative, but unless one becomes pregnant, there’s very little follow up. Even when I’ve tried to ask my doctor more hormone-based questions, I found the answers to be disappointingly unresponsive, or it just wasn’t the right time/setting. Maybe I haven’t looked hard enough? But should one have to dig?
Education is empowerment, so it makes sense that women’s bodies have been masked in secrecy or reduced to euphemisms about the miracle and beauty of birth, etc. I’ve been inspired by the women who share their stories and journeys with infertility, childbirth, menopause, even the concept of pleasure … the full gamut. The more we’re able to open up and share, the better.
In that vein, I’m here talking about cookies, hormones, and my appreciation for the Hormone Horoscope app. I’ve gained so many insights on the intricacies of my body and how the female reproductive system affects more than just one week in my cycle. It’s a daily process.
Reading the explanations and suggested tips has also helped me to be more compassionate with myself. Without the app, I may have judged a lazy morning or a foggy mind through a lens of inadequacy or struggled with comparisons. Seeing how hormones affect mood, energy, and drive has given me permission to rest without guilt and then lean into the times when I am experiencing more motivation.
And apparently, this gained knowledge helps me navigate toward a romantic partner who will share his cookies with me when I’m most in need.
My need for sharing dessert may have been crystal clear already. 🙂
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Need even more cookies? YES! You might also like these Everything Cookies from my book, The Gluten-Free Grains Cookbook. This cookie combines the best of chocolate chip, peanut butter and oatmeal raisin cookies, so you never have to choose.
Peanut butter for me means a peanut butter bone for Julep. Win win!
Almond Flour Peanut Butter Cookies
- 1½ cups + 3 tablespoons superfine blanched almond flour
- ½ cup + 3 tablespoons tapioca starch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, at room temperature
- ½ cup coconut sugar
- ½ cup packed light brown sugar
- ¾ cup organic creamy peanut butter
- 1 large egg, at room temperature
- 1½ teaspoons pure vanilla extract
- sea salt, for topping f
- Preheat the oven to 350°F, and line a large baking sheet with parchment paper.
- In a medium bowl, sift together the almond flour, tapioca starch, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, cream the butter and sugars on medium-high speed until light and fluffy, about 3-4 minutes, scraping down the sides as needed.
- Add the peanut butter and mix until combined, scraping down the sides.
- Add the egg and vanilla, and mix until combined, again scraping down the sides.
- With the mixer on low, slowly add the dry ingredients and mix until just combined. Use a cookie scoop or rolling with your hands, scoop 2 Tablespoon-sized balls of dough, 2-inches apart on the prepared baking sheet(s). Use the tines of a fork to gently press down on the cookie in two directions, creating a criss-cross pattern.
- Bake for 10-12 minutes until the edges are set and slightly firm to the touch, but the center still looks very soft.
- Remove from oven and, if desired, sprinkle with flaky salt. Let cool for 5 minutes on the baking sheet before using a thin spatula to carefully transfer them to a wire rack to cool completely.
- Store in an airtight container for several days, though the cookie edges will start to soften over time.