We don’t often share our cookie recipes, but since peanut butter cookies are always a favorite at Baking for Good, and since this one is gluten-free, dairy-free, and even, by some definitions, Kosher for Passover, I couldn’t help but want to pass it along. Buckwheat flour is available in most grocery stores here in NY — if yours sells Bob’s Red Mill products, look for it there. And then use it for pancakes, too.
- 1 cup peanut butter
- 2/3 cup agave nectar
- 1 egg
- 1 tsp baking powder
- 1/4 cup buckwheat flour
- 1/2 cup chocolate chips
- Preheat the oven to 350F.
- In a medium-sized bowl, mix together the peanut butter and agave with a spatula until combined. Stir in the egg, then the baking powder and buckwheat flour, mixing well until you no longer see streaks of flour. Fold in the chocolate chips.
- Using a small ice cream scoop or melon baller, scoop out balls of dough and place them about 2″ apart on a parchment-lined baking sheet. (The dough will be sticky, so it’s best to use a scoop for this step rather than your hands.)
- Bake for 10-12 minutes, until the edges begin to brown. Remove from the oven and let the cookies rest on the pan for 10 minutes before transferring them to a cooling rack to cool completely. The cookies will be very soft when you take them out of the oven, but they will firm up as they cool.