I might be so bold to say these are some of the softest cookies I have ever made.

I’ve been playing around with cookie concepts again; sans gluten, sugar, and dairy.
Peanut butter forever lives in our pantry.  The natural “peanuts only” kind.   Even though technically almond butter is better for you(?)  we will probably never neglect or deny ourself the PB’s.  Nah.

The past several days have been dreary, rainy, and windy outside.  On the contrary, our apartment has been warm, comfy, cozy, and calm inside. So these cookies happened as a result of home comforts getting the best of me.  I’m finding more and more, that my tiny kitchen is truly my happy place.

BTW, fabulous news: la cookies here contain zero processed sugar, dairy, and gluten. Of which I’m not entirely against; just a continued effort to make healthy treats that can be enjoyed more frequently.  Better for your bod. Speaking of bod, this just in.. Flaxseed contains a rich supply of plantbased high omega-3 fatty acid content. It has been ranked number one as a source of omega-3s!
More cookies please?:)

Typically, I don’t like working with coconut flour because it’s sort of eh, chalky?  But I have a whole bag and decided to incorporate it.
To my delight, along with the flax and oats, these 3 TBSP of coconut flour contributed perfectly to one of the softest cookies ever to come out of my oven!

Preheat 350

INGREDIENTS:
1 cup creamy natural peanut butter (unsalted, peanuts only)
1/3 cup + 3 TBSP honey
1 egg
2 TBSP coconut oil, melted or softened

1/8 cup flaxseed meal
3 TBSP coconut flour
1 tsp baking soda
1/4 cup oats *GF as needed
2 tsp cinnamon
1/4 tsp salt

INSTRUCTIONS:
1.)  Mix wet ingredients separately from the dry ingredients. Then mix it all together.
2.) Line a cookie sheet with parchment paper or use stoneware instead.
3.)  Drop spoonfuls. Bake at 350 for 13 minutes.
4.)  Let them cool for about 5-10 min before transferring to another surface.

Or just eat one right away:)

I generally transfer them to a sheet of parchment paper on my counter. This allows them to finish cooling, instead of leaving them on a hot pan for too long.
Keep them fresh by storing in a lidded tupperware, or cover with plastic wrap.

Signing off…time to get the coffee brewing!

Printable recipe down below!

from my Tiny Kitchen,
glorieanna