Biscuits & Slices, Recipes

Peanut Butter Cookies

I’ve been struggling with what to bake for my husband as we have discovered that there is hidden sulphites in things like “pure” corn flour and tapioca flour.  I suddenly remembered that there was no flour in peanut butter cookies so made them.  Here is my version:

Peanut Butter Cookies

  • Servings: approx 36
  • Print


  • 520g peanut butter
  • 1 cup sugar
  • 1 tsp cinnamon
  • 1 cup GF cornflakes
  • 1 cup organic shredded coconut
  • 2 large eggs


  1. Preheat oven to 180ºC.
  2. Mix all ingredients in a bowl.
  3. Roll into small balls and place on paper lined baking trays.
  4. Slightly flatten.
  5. Bake for 10 mins.
  6. Place on wire racks to cool.

This time I also made my own peanut butter to use in the cookies.  I simply processed 500g peanuts with 20g macadamia oil (other oil would also work) until I had a peanut butter type texture.  I then made up the recipe as per normal.   If the biscuit mixture is too dry add more oil or another egg. I would like to try this recipe with other nut butters.

13 thoughts on “Peanut Butter Cookies”

  1. A feel for you with the food allergies. One of my friends was diagnosed with type two diabetes. I discovered that to make a good peanut butter cookie the only things you need are peanut butter, a sweetener, and an egg yolk.

    You take a measure of peanut butter and sweeten it with sugar, stevia, Splenda, etc then mix in an egg yolk. The yolk emulsifies the peanut butter transforming the texture. Drop it by spoonfuls on a cookie sheet, press down with a fork (salt them if you like) and bake on 350 for ten minutes. They’re really delicious and carb-free (not that it’s an issue for you).

    That basic formula might give you some options in the future.

  2. Thanks Steven for that information. My son added the cornflakes and the coconut to our basic recipe one day and that has become the norm for us. Would also like to try other sweeteners as would like to cut down on our sugar intake.

  3. Hi Jillian! I have to add cornflakes to my shopping list. This is the second time I’ve seen you use it in dough and I’m sure it’s a plus!
    Have you tried Jack’s peanut butter cookies? They are very low in sugar. Sometimes I sneak dates in to sweeten a dessert, but I wonder if it would work here. Organic dates are usually safe as far as sulfites. Anyway, thank you for sharing the recipe and your tip on homemade peanut butter.

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