Raw Peanut Butter Cookies
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Prep time: 
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Serves: 20 cookies
 
Soft, chewy raw peanut butter cookies are so fluffy and moist in the center after a few hours in the dehydrator. An easy snack to make for peanut butter lovers! Substitute any nut butter to make your favorite cookie.
Ingredients
Instructions
  1. Sift the coconut flour into a mixing bowl, then add almond flour and remove any clumps.
  2. Add all remaining ingredients and stir together until evenly combined.
  3. Let the mixture sit for a few minutes until the dough thickens a bit.
  4. Transfer mixing bowl to the refrigerator for 1-2 hours. This step to firm up the cookie dough helped me score the tops of the cookies a lot easier.
  5. Scoop out about 1 tablespoon of cookie dough, roll into balls and flatten slightly.
  6. Place cookies onto a parchment paper lined tray.
  7. Score the tops of each cookie by using a fork to press down on the cookie balls, further flattening them about ½ inch thick. I found that dipping the fork into a bowl of water helped me score the tops easier.
  8. Sprinkle sea salt over the tops of the cookies.
  9. Transfer cookies to a teflex tray and place in the dehydrator for 12-16 hours. Dehydrate for longer if you want to store them for a longer shelf life.
  10. Optional: To make nutter butters, spread additional peanut butter between two cookies.
  11. Store cookies in the refrigerator.
Notes
Substitutions:
For a lower fat alternative, replace almond flour with oat or buckwheat flour (grind rolled oats/buckwheat groats into flour with food processor).
Replace peanut butter with almond, cashew, sunflower seed butter.
Replace almond milk with any plant-based milk; soy, cashew or coconut milk.
If you do not own a dehydrator, bake on lowest heat for several hours in the oven until outside is dry and the center is still soft.
Recipe by Raw Manda at https://rawmanda.com/raw-peanut-butter-cookies/