Embark on a delightful journey of flavor with our Peanut Butter Cookies crafted with the wholesome goodness of Shipetaukin Fonio Flour. These gluten-free gems feature a perfect balance of nutty richness and soft, chewy texture. With a blend of fonio flour, baking soda, ground cinnamon, and a pinch of kosher salt, each cookie is a testament to decadence without compromise. Creamy peanut butter, unsalted butter, and a brown sugar substitute unite to create a symphony of flavors that cater to both indulgence and a mindful approach to ingredients. Paired with a touch of pure vanilla extract, these cookies offer a comforting warmth that makes every bite a moment of pure delight.

         Our Fonio Flour is the perfect addition to this recipe as it’s low on the glycemic index which may help lower blood sugar levels. Additionally, it’s naturally gluten-free making it a fantastic alternative to conventional flour. Packed with vitamins and minerals, using this flour in your baking allows for a wholesome and healthy way to enjoy your favorite snacks.

Tips & Facts

If you are unfamiliar with chickpea flour and don’t know where to start, here are some quick tips and facts to help with your baking:

• Made from 100% raw fonio; Fonio is a West African ancient supergrain; Known as ‘The Seed of the Universe’ in African lore, it is a staple crop depended upon for thousands of years due to its nutritional benefits, as well as its ability to grow in poor soil conditions; While it is such an important part of West African cuisine and culture, it is relatively unknown outside of Africa
• Our Fonio is ALL NATURAL, gluten free, non-gmo, Certified Kosher Parve and vegan; Made WITHOUT pesticides, preservatives and artificial ingredients. Made from Fonio with country of origin: Togo, West Africa
• Whole grains such as fonio are important sources of nutrients including fiber, B vitamins (thiamin, riboflavin, niacin and folate) and minerals (iron, magnesium and selenium) helping to feel fuller longer; Boasting a low glycemic index, fonio is also diabetic-friendly
• Fonio provides a range of essential amino acids (methionine and cystine) vital to human health and deficient in today’s major cereals: wheat, rice, maize, sorghum, barley, and rye; Works as a delicious gluten-free alternative to traditional wheat-based flours; Use as a thickener or in baking like muffins, breads, cakes, pies, pancakes or waffles, or gluten-free frying batter

Lastly, these peanut butter cookies are:

• Gluten free
• High protein
• Low sugar

Gluten-Free Peanut Butter Cookies

Prep Time: 10 min
Cook Time: 12 min
Total Time: 25 min

Directions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper
   and put to the side.
2.  Preheat oven to 350°F. Line a baking sheet with parchment paper
   and put to the side.
3. In a separate bowl, cream together the butter, peanut butter and
   brown sugar using a hand mixer. Beat on medium-high speed for
   several minutes until everything is well incorporated. Add the yolk
   and vanilla extract and beat until incorporated.
4. Next, add the dry ingredients into the wet ingredients and stir until
   everything is combined. The dough may seem a bit dry. That is fine.
5. Divide the dough into six equal pieces and press the dough together
   in your hands, then roll each piece into a ball.
6. Place the six balls of dough on the prepared baking sheet. Spread
   them out so when they bake, they don’t run into each other.
7. Using a fork, press each ball of dough flat. Press twice creating a
   crisscross pattern on the top of each cookie.
8. Bake the cookies on the middle rack in the oven just until their tops
   start to crack (about 9 -12 minutes). Let them cool on the sheet for a
   few minutes and then transfer to a wire rack to cool completely.
   Enjoy!

Nutrition:
Calories 201 | Fat 9.2g | Cholesterol 0mg | Sodium 75mg | Carbohydrates 23.6g | Fiber 6.5g | Sugars 5.1g | Protein 8.2g | Potassium 289mg | Iron 3mcg