Alright my gluten free followers. You all have a special space in my heart because I grew up with a gluten intolerant mama. So always looking for a way to please you all because I know how hard dessert eating is when you can’t have flour. The no flour peanut butter cookies that everyone uses is just too much sugar for me to justify, so I thought I could recreate a less sugary version, with absolutely no refined sugar. Another added bonus. I used a combo of maple syrup and coconut sugar here for two reasons. For one, I was looking for a super low glycemic index cookie and coconut sugar really accomplishes this. But when I did purely coconut sugar, my husband made too many faces. It tasted fine to my palate, so for all of you who have a sugar cleansed palette, I urge you to try the full coconut sugar version. But anyway, I added the maple syrup to up the sweetness a bit, though it obviously cost a bit in the GI arena. But secondly, this actually turned out to help the recipe because I do think the depth in flavor when it comes to caramelization of the sugars really works with this combo.
One last note before I reveal the recipe. Chocolate chips were also added to the recipe to subside my husbands faces. Lol. But in all honesty, if you are looking for a low carb, low sugar snack for mid weak pick me ups, it really doesn’t need the chocolate. Only an added bonus!
In terms of the nut butter brands I choose. When it comes to almond butter there is one brand and one brand only in Israel that consistently gives me amazing recipe results. Hashaked only! Virtually any health food chain should sell them. I haven’t developed any strong preferences in peanut butter brands, the key to most baking recipes is just that it’s a smooth consistency, and a bit more liquidy, which I find Israeli peanut butters to be consistent with. Since I haven’t found a specific brand, I just go for the ones on sale (the natural ones of course).