Spring is here!!!! I can’t even begin to tell you how happy I am to see the first signs of the season in New England. Granted, it feels like we are just creeping on in at a snail’s pace but regardless I’m still celebrating.
(Break for happy dance.)Some of the other things that also make me happy are chocolate and peanut butter. (I mean can’t you tell?!) I am all about welcoming the warm weather and sunshine and these Peanut Butter Easter Cookies make the most season appropriate treat! These mini Cadbury chocolate eggs are not only my favorite of the holiday candies but they make the perfect touch to these grain and gluten-free peanut butter cookies. What better way to celebrate the season than with a batch of the simplest and most delicious nutty, chewy, salty and sweet cookies!
So, what else is so great about THESE cookies you ask?
- grain-free and gluten-free
- made with only 7 basic ingredients (not counting the chocolate)
- less than 100 calories per cookie and only 3g sugar
- each cookie packs in 3.5g protein!
Peanut Butter Easter Cookies
Author: The Happy Hungry Yogi
Yields: 22 cookies
Prep time: 10 minutes
Bake time: 12-15 minutes
- 1 large egg
- 1 c creamy peanut butter, unsalted (if using salted just omit sea salt below)
- 1/2 c maple syrup
- 1 tsp vanilla extract
- 1/4 c almond flour
- 1 tbsp coconut flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3/4 c Cadbury mini eggs*
- Preheat the oven to 350F and line or lightly grease a cookie sheet.
- In a large mixing bowl combine the wet ingredients- egg, peanut butter, maple syrup, vanilla extract and mix.
- Next, add in the dry ingredients- almond flour, coconut flour, baking soda and mix until smooth and everything is throughly combined.
- Place the mini Cadbury eggs into a sandwich bag and using the back of a measuring cup press down to slightly break up the candies.
- Then, gently fold the broken pieces into the batter.
- Scoop about two tablespoons worth of the batter onto the prepared cookie sheet for each cookie. Make sure to space them at least two inches apart as they will expand some.
- Bake the cookies for 12-15 minutes or until lightly golden brown.
- Allow the cookies to cool slightly before transferring from the pan.
*Tip: These chocolates do not contain gluten but do contain dairy. If looking for an alternative dairy-free chocolate chips will also work well and can be mixed directly into the batter before dropping the cookies onto the pan.
Storing: Cookies will last at room temperature in an airtight container for 2 weeks. Freeze for a longer shelf life.