Wow, I can’t believe that Christmas is just a few dates away! Are you ready for the reason? Do I ever have the excellent 4-in-one recipe for you: Peanut Butter Cookies, Peanut Butter Thumbprint Cookies, Peanut Butter Squares, and Chocolate Peanut Butter Balls – all made from the same dough! I like easy, versatile recipes and this one fits the statement.

This recipe is great for the holidays but its also perfect any time of the year. Make one, two, or all four at a time.

Note that this is a large recipe since it’s meant to be divided into different options.

Peanut Butter Dough

1 1/2 goblets peanut butter

1 cup blanched almond flour

1/ 4 bowl+ 2 tablespoons maple syrup

1/ 4 goblet melted coconut oil

1 1/2 teaspoons vanilla extract

3-6 tablespoons coconut flour

1/ 2 teaspoon pink salt

Stir all ingredients together in a container( OR food processor) until the combination begins to stiffen. Start with less coconut flour and add more as needed. The dough will likewise stiffen as it sits.

Peanut Butter Cookies

Chill the peanut butter lettuce( above) in the fridge for at least 30 instants until it starts to firm up. Preheat an oven to 350 F. Roll the dough into missiles( width of selection) and then place on a parchment article strung tray and use your hand to gently press them down. Use a fork to make a crisscross decoration. Bake for 10 -1 two minutes until fragrant and slightly gilded.

Thumbprint Cookie

Chill the peanut butter dough in the fridge for at least 30 times until it starts to firm up. Preheat an oven to 350 F. Roll the dough into bullets( size of selection) and then target them on a parchment newspaper rowed tray and gently pulp your thumb into the top to create an indent – it may crack slightly. That’s regular. Sit 4 twilight chocolate chips into the indent. Bake for 10 -1 two minutes until the cookies are slightly gilded. Use the back of a spoon to spread the melted chocolate around. Make cool and the chocolate will harden.

Peanut Butter Balls

Chill the dough in the fridge for at least 30 instants and then flatten it into missiles. Place into the freezer for at the least 1 hour, until they firm up.

1 – 2 beakers dark chocolate*

1 teaspoon softened coconut petroleum

1/ 4 goblet chopped peanuts

Place the chocolate and petroleum into a hot proof bowl and specify over a pan of hot water on low heat on the stave. Gently defrosted the chocolate and then dip each ball into it and release onto a parchment article strung tray squandering a forking. Sprinkle with the peanuts. Place into the fridge to firm up.

Peanut Butter Squares

Make a quantity of peanut butter lettuce, constructing sure to add an additional tablespoon of coconut flour. Press it all into a parchment article rowed 8×8″ pan. Place into the fridge to firm up, at least 2 hours.

Chocolate Topping

2-3 tablespoons maple syrup

1/ 4 cup cacao powder, sifted

1/ 4 bowl defrosted coconut oil

Make sure the ingredients are just warm( not red-hot , not cool ). Whisk them together until smooth. Run over the chilled dough and rapidly spread it evenly. Place back into the fridge to prepare and then use a sharp-witted paring knife to section squares.

Happy Holidays xoxo

Heather

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