Thai spice peanut butter cookies

Peanut butter has always been one of my favorite foods. Growing up, this love manifested itself through morning bowls of peanut butter Cap’n Crunch, toast or Saturday morning Eggo waffles slathered in JIF crunchy peanut butter, and a love of Reese’s cups. {and let’s not forget spoonful after spoonful of the fatty stuff straight from the jar…}

My tastes have certainly changed over the years.

One of the first changes I ever made to my diet was to natural peanut butter, in effort to avoid hydrogenated and partially hydrogenated oils and added sugar. I have tried many different brands of natural peanut butter, but my favorite just so happens to be local Krema peanut butter! I enjoy it in my oatmeal, on toast, with jelly in a sandwich, in a sauce on pasta and steamed vegetables…

Needless to say, I do not require a special occasion to whip up a special treat with peanut butter, but when I discovered that Monday was National Peanut Day, I certainly took advantage.


Thai-spiced peanut butter cookies (gluten free, oil-free, can be made vegan)


1 cup creamy, natural peanut butter (no sugar, salt, or oil added!)

1 chia egg: 1 tbsp chia seed + 3 tbsp water

3/4 cup honey or brown rice syrup **

1/2 tsp vanilla extract

1 tsp baking powder

1/2 cup coconut flakes, ground to flour in food processor

2/3 cup gluten free flour (I used Bob’s Red Mill)

1/4 – 1/2 tsp ground cayenne pepper


Mix water and chia seed together in a small bowl and set aside at least 5 minutes, until mixture becomes gelatinous like an egg.

Preheat oven to 350 F.

Meanwhile, cream together in a medium sized bowl peanut butter, honey or brown rice syrup, and vanilla with an electric mixer. Add chia egg after gel has formed.

In another small bowl, mix together gluten free flour, ground coconut flakes, cayenne, and baking powder.

Add dry ingredients to wet ingredients, mixing together until just combined.

Spray a large baking sheet with non-stick spray. Roll large spoonfuls of dough into balls, placing on cookie sheet and using a fork to form the classic peanut butter cookie design.

Bake cookies for 15 – 18 minutes, or until lightly browned.

**I used honey for this recipe, since I have a lot of it on hand. I suspect brown rice syrup would work the same way. This recipe may be worth a try with maple syrup or agave – and if you try it, let me know how it turns out!!


One response to “Thai spice peanut butter cookies

  1. I am craving cookies something fierce now. These look delicious!

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