When I found out I had celiac disease, I was disappointed by the selection of gluten free cookies and desserts. Then, my mom found a gluten free peanut butter cookie recipe. This four ingredient recipe taught me that a gluten free lifestyle doesn’t have to be restrictive. Over the years, I developed a sensitivity to peanut butter. Now, I replace the peanut butter with sunflower seed butter or almond butter. Individuals with autoimmune conditions and digestive disorders often modify their diet over time to reverse their symptoms. However, not every recipe is easy to modify. The good news is this recipe can be tailored to meet your dietary needs or food preferences. (By the way, this recipe is paleo friendly and vegan too.) I hope this simple and delicious recipe brings a little sweet spot to your day.

Emily’s “Peanut Butter” Cookie Recipe

INGREDIENTS

1 cup smooth almond butter or sunflower seed butter, unsweetened

¾ cup coconut sugar

1 flax egg (you can substitute with 1 egg)

¼ tsp baking soda

½ scoop Vital Proteins Collagen powder (optional)

INSTRUCTIONS

1. Preheat the oven to 350F.

2. In a bowl, mix the nut or seed butter, coconut sugar, flax egg, baking soda and salt. Combine the ingredients until well mixed. Add the collagen powder and stir well.

3. Line a cookie sheet with parchment paper.

4. Use a spoon to drop the dough onto the lined cookie sheet. Flatten each cookie with a fork.

5. Bake the cookies until golden, approximately 11-14 minutes. Monitor closely at 11 minutes to prevent burning.

6. Remove from the oven and let cool for 10 minutes. Store in refrigerator or freezer.

NOTE

– How to make a flax egg: Mix 1 Tbsp flaxseed meal with 2.5 Tbsp water. Let sit for 5 minutes. This is equivalent to one egg.

– I like to make these for St. Patrick’s Day because the sunflower seed butter and baking soda create a chemical reaction that turns the cookies green on the inside. It’s a fun and edible surprise!