Peanut Butter Peck Cookies (grain-free, vegan, refined sugar free)
1/4 cup (56 g) coconut oil, melted
1/2 cup natural peanut butter (this doesn’t have to be fresh ground – I only did this one with store bought)
1/3 cup palm sugar
3 T. flax seed mixed with 3 T. hot water
1 t. vanilla
1/4 cup sifted coconut flour
1/2 cup almond flour
1/2 t. xanthan gum
1/2 t. baking soda
1/4 t. salt
1/4 cup palm sugar
Homemade chocolate discs (see recipe below)
Preheat oven to 375°. In a large bowl, blend the coconut oil, peanut butter, palm sugar, flax egg, and vanilla. In a small bowl combine the dry ingredients, whisking well. Beat the dry ingredients into the wet ingredients. Shape the dough into 1.5 inch balls. Roll the balls in palm sugar. Bake for about 10 minutes. Do not over-bake! Remove from the oven and immediately top each one with a homemade chocolate disc, pressing down gently.
Homemade Chocolate Discs
6 ounces unsweetened chocolate
1/4 cup palm sugar
Pinch of powdered stevia
In the top of a double-boiler, melt the palm sugar and unsweetened chocolate. When fully melted, stir in the powdered stevia. Taste and add more stevia until it is as sweet as you like. (I left mine barely sweetened.) On a piece of parchment, spoon small circles of chocolate to make chocolate discs, or use commercial candy molds. (I made discs, molded Christmas trees, and molded rounds.) This batch makes enough for about 2 batches of peck cookies.
SOURCE: http://themommybowl.com/2010/12/04/peanut-butter-peck-cookies-for-12-days-of-christmas/
