These are moist and hearty. They make a nice dessert or a high protein snack.

Gluten-Free, Sugar-Free Peanut Butter Cookie Recipe:

Whisk the following in a small mixing bowl until combined and creamy.

3 egg yolks (Sub: 2 tbsp ground psyllium husk and 1/4 cup water for egg-free)

1/8 tsp salt

1/2 tsp vanilla

1/2 cup peanut butter (or almond, cashew, or sunflower butter)

1/2 cup honey

Then add…

1 cup heavy cream (Sub: water and 1/3 cup oil for dairy-free)

Whisk until smooth.

Now with a rubber spatula stir in the following flours:

1/3 + 1/4 cup tapioca starch (or arrowroot powder)

1/3 cup millet flour (or oat or sorghum)

1/4 cup teff (or quinoa)

1.5 tsp baking powder

Mix until all the flours are combined and there are no lumps.

Let the batter sit for 15 minutes and then re-evaluate its texture. It should be just slightly thicker than a pancake batter.

Bake at 375 for 10 minutes. Cool and store in a plastic bag or airtight container.