These gluten free and grain free peanut butter cookies come together in minutes. With only a few ingredients, they’re so easy to make and taste just like the the real deal.
You know what I hate? Being injured. (And beets too but that’s for another day.) I’m that person who really depends on getting a solid workout in on a regular basis. And as much as I like the benefits of pants that fit well or having some muscle definition, I’ve realized its just as much, if not more, for my mental stability. I turn into crazy lady when I’m not breaking a sweat. It’s not pretty. I don’t sleep as well, I’m short with everyone around me and I feel yucky about myself. I never realize how much a workout is crucial to my sanity until I’m unable to workout for a bit and the crazy sets in. For the record, I don’t do crazy well.
I hurt my knee, again, last month playing soccer. For the record, it’s always freaking soccer. WHY AM I STILL PLAYING, I ask you???? (Don’t answer that, please.) Unfortunately the last few years, it’s gone something like this: I play soccer. I get hurt. I stop playing soccer and say I’m done for good. I heal. I feel good again. I start playing soccer again. I get hurt again. And so the story goes. I think it’s time (and perhaps long overdue) that I stop playing. As much as I love it, I’m done getting hurt and more importantly, done being out of commission. It’s such a bummer to play a great, hard game only to get hurt in the last few minutes. That’s how it happened and I’m now struggling a month later to get back into a regular workout routine. It sucks getting old.
And to boot, the longer I go without working out regularly, the more cookies I want to shove in my mouth. It’s such a vicious cycle and one my pants don’t really appreciate. So here I am a month out and it’s time for me to get serious again. About the workouts, not the cookies that is. I’m thinking of trying Cross Fit. I know it’s all the rage right now and I tend to shy away from what the norm is doing… but the few people I’ve talked to who do it, love it. And? They all have pretty rockin’ bods. I love the idea that workouts vary and at the gyms in my town, the class times work great for me. I’m just so freaking intimidated to start. I need a friend who will come with me. Anyone want to be that friend? I’ll make you cookies! The kids start school on monday and I’m thinking it’s the perfect time for me to start too. I’m seriously considering it and then thinking I’ll share my experience on the blog. How does that sound to you guys? Yay or nay on the idea of Mountain Mama sharing Cross Fit on the blog? Perhaps you’d prefer we keep things all cookies and milk…
Speaking of cookies, if you’re feeling sorry for yourself, sitting on the couch, and reminiscing about what a great soccer player you once were, these cookies might ease the pain just a bit. Not that I would know or anything…
These peanut butter cookies are grain free and taste just like the real thing. Moist, full of flavor and delicious!
- 1 cup natural peanut butter
- 2/3 cup organic cane sugar
- 3/4 teaspoon baking soda
- 1 large egg
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup organic cane sugar to dip dough in (optional)
- Preheat oven to 350F degrees.
- In a large bowl combine peanut butter, sugar and baking soda using a hand mixer on low.
- Add in egg, salt and vanilla extract. Blend until thoroughly combined.
- Roll cookie dough into 1-inch balls and if desired, roll cookie dough into additional granulated sugar.
- Place cookies on a lined cookie sheet, spacing them 2 inches apart.
- Bake in a preheated oven for 10 minutes. Remove cookies from pan and place on cooling rack to cool completely.
This cookie recipe has been modified for high altitude baking. I tested and made these cookies in my kitchen which sits just below 7000 feet.