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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 minutes
Cook Time 8 minutes
Total Time 15 minutes
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!)

Nutrition

Calories: 48kcalCarbohydrates: 7gProtein: 1.5gFat: 2gSodium: 43mgFiber: 1gSugar: 4g
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