Name: Arkansas Travelers Peanut Butter Cookies
Prep time: 5 min
Cook time: 8 min
Total time: 15 min
Ingredients: 1/2 cup Organic Coconut Flour (I used Bob’s Red Mill); 1/4 tsp salt; 4 tbsp plant butter (softened); 1/2 cup Origine Organic Coconut Sugar (you can also use granulated sugar in an equal amount); 1 large egg; 1 tsp Origine Organic Vanilla Extract; One cup creamy peanut butter

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This recipe for gluten-free Arkansas Travelers Peanut Butter Cookies was inspired by a few different things. The first time I discovered this recipe (in its original form) was in my grandmother’s very old recipe scrap book. It was a newspaper clipping that was pasted into her book. I would imagine the recipe came from a local that was originally from Arkansas, but it had no author and no other information. Below is the photo of the original recipe:

Sometimes I cringe when I see an old recipe with SO much sugar and flour, so I was on a mission to create a healthier version and also had inspiration to create a gluten-free version when I met a mother on a recent shopping trip who was inquiring about my food blog. She had two sons, one with a dairy intolerance and another with a gluten intolerance. Although most of my recipes are dairy-free, I realized I didn’t have a lot to offer when it comes to gluten free, so this recipe is dedicated to her…and one other person: My brother-in-law, Kraig.

It’s Kraig’s birthday today, (HAPPY BIRTHDAY KRAIG! 🥳) and he loves baseball and especially the Arkansas Travelers, since he is from Little Rock, AR. It’s also an appropriate time to debut these cookies (named after the MiLB baseball team) because the opening game is April 11th, just a few weeks away. PLAY BALL! …and try my gluten-free and lower sugar version. Makes 2 dozen cookies.

Let’s begin!

Ingredients:

Ingredients:

1/2 cup Organic Coconut Flour (I used Bob’s Red Mill)
1/4 tsp salt
4 tbsp plant butter, softened
1/2 cup Origine Organic Coconut Sugar (or an equal amount of granulated sugar)
1 large egg
1 tsp Origine Organic Vanilla Extract
1 cup creamy peanut butter

How to make Arkansas Traveler peanut butter cookies

Instructions:

Preheat oven to 365℉ / 185℃ and line a baking sheet with parchment paper (or you can lightly grease the pan)

In a small bowl, whisk together the flour, baking soda and salt. Set aside.

Next, cream together the butter and sugar for about 2 minutes. (It should have a light and crumbly texture.)

Add egg and vanilla and beat for one minute on medium speed.

Add peanut butter and mix on medium speed for about 30-40 seconds, or until well incorporated.

Next, add the flour mixture and either mix on low speed until blended or use a spoon. (Dough batter will be thick.)

Roll tablespoon sized balls and place at least three inches apart on prepared baking sheet. (I find it helpful to chill the dough for about 5 minutes before forming the balls, especially during warmer months)

Use a fork dipped in cold water to press down cookie, then press one more time perpendicular to previous fork marks. (You may have to wipe the fork down with a paper towel occasionally if dough starts sticking.)

Bake 8-10 minutes, or until fragrant and slightly turning brown on edges. Let cool on baking sheet for about 30 seconds, then transfer to a cooling rack to cool completely. Enjoy immediately, or store in an airtight container at room temperature safely for 3 days. (But I bet they won’t last that long!)

Enjoy!

⚾Julie

Arkansas Travelers Peanut Butter Cookies

This recipe for gluten-free Arkansas Travelers Peanut Butter Cookies was inspired by a few different things. The first time I discovered this recipe (in its original form) was in my grandmother’s very old recipe scrap book. I wanted to create a healthier version that was gluten-free with less sugar. These cookies are named after the MiLB baseball team out of Little Rock Arkansas.

Print Recipe

Prep Time 5

Cook Time 8

Total Time 15

Course Dessert

Cuisine American

Calories 48 kcal

Ingredients

1/2 cup Organic Coconut Flour I used Bob’s Red Mill
1/4 tsp salt
4 tbsp plant butter softened
1/2 cup Origine Organic Coconut Sugar you can also use granulated sugar in an equal amount
1 large egg
1 tsp Origine Organic Vanilla Extract
One cup creamy peanut butter

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions

Preheat oven to 365℉ / 185℃ and line a baking sheet with parchment paper (or you can lightly grease the pan)
In a small bowl, whisk together the flour, baking soda and salt. Set aside.
Next, cream together the butter and sugar for about 2 minutes. (It should have a light and crumbly texture.)
Add egg and vanilla and beat for one minute on medium speed.
Add peanut butter and mix on medium speed for about 30-40 seconds, or until well incorporated.
Next, add the flour mixture and either mix on low speed until blended or use a spoon. (Dough batter will be thick.)
Roll tablespoon sized balls and place at least three inches apart on prepared baking sheet. (I find it helpful to chill the dough for about 5 minutes before forming the balls, especially during warmer months)
Use a fork dipped in cold water to press down cookie, then press one more time perpendicular to previous fork marks. (You may have to wipe the fork down with a paper towel occasionally if dough starts sticking.)
Bake 8-10 minutes, or until fragrant and slightly turning brown on edges. Let cool on baking sheet for about 30 seconds, then transfer to a cooling rack to cool completely.
Enjoy immediately, or store in an airtight container at room temperature safely for 3 days. (But I bet they won’t last that long!)