Heartbeet Kitchen
Flourless Peanut Butter Compost Cookies
February 1, 2015 in Gluten-Free · Sweets · 40 Comments

Chewy peanut butter cookies made with chocolate chips, coconut, crushed Chex cereal & pecans. Use up those bits & pieces hiding in your pantry!

Peanut Butter Compost Cookies -- kitchen sink cookies- naturally gluten free

Being held captive indoors on super cold days does it have its benefits, like knowing there’s nothing else to do besides the chores you’ve been putting off. For me that includes cleaning out the pantry, rustling up the shrunken vegetables in the refrigerator, and tossing out half-used bottles of condiments that “just weren’t that good”.

As I was digging through the baking drawer I found little bits of this and that. Coconut flakes, a handful of chopped pecans, crushed corn Chex in a mason jar (that I had used for gluten-free breadcrumbs), a near empty bag of chocolate chips and some cacao nibs. And then there were three different jars of peanut butter, all opened. Seriously Amanda.

Peanut Butter Compost Cookies -- kitchen sink cookies- naturally gluten free

Lots of sweet components…. I couldn’t let them go to waste, so I convinced myself that making treats from them was being resourceful. I’m calling it “green baking”.

Certainly all good on their own but completely irresistible when put together in the form of these chewy Peanut Butter Compost Cookies. They resemble a “grown-up” version of my mom’s monster cookies she’d make for an after-school snack- super peanut buttery and packed with oats, chocolate chips, and M &M’s.

Peanut Butter Compost Cookies -- kitchen sink cookies- naturally gluten freePeanut Butter Compost Cookies -- kitchen sink cookies- naturally gluten free

This one bowl recipe comes together so quickly! True to their name, they can be adapted to whatever nuts, chocolate and cereal you have hiding in your pantry, just be sure to keep the amounts equal. These kitchen sink cookies are basically flourless, just 1 tablespoon of starch/flour is needed. Its job is simply to keep them from spreading too much. I used tapioca starch, but oat flour, millet flour and regular all-purpose flour worked the same when I tested them.

Every cookie and every bite will be a little bit different, which definitely makes it hard to eat just one. I have to say, the coffee notes from the cacao nibs, chunky chocolate chips & nutty pecans in one bite was the best, but really how can you go wrong?

I hope you have a great week, and if you find yourself on cleaning spree, a little baking might just go along with it better than you thought.

photos updated: 03/ 05/ 2017

Peanut Butter Compost Cookies

Author:
Preparation 10 mins Cook Time 20 mins
Serves 12     adjust servings

If you don't have all the ingredients for this recipe, I also love to make these 5 Ingredient Flourless Almond Butter Cookies.

Ingredients

  • 1/2 cup natural peanut butter
  • 1/3 cup + 1 tablespoon firmly packed dark brown sugar (do not skip on the amount! this is already a low amount of sugar, and i've tried with less and they don't taste right. note: light brown sugar works, but cookies won't be as brown.)
  • 1 large egg, room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1 tablespoon tapioca starch (or cornstarch, oat flour, or regular all-purpose flour)
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon table salt + extra flaky salt for sprinkling on top
  • 1/2 cup chocolate chips
  • 1/4 cup unsweetened coconut
  • 3 tablespoons finely chopped pecans
  • 1/4 cup finely crushed Corn or Rice Chex (or similar cereal)
  • 2 tablespoons cacao nibs (if you don't have these, add 2 more tablespoons of chopped nuts)

Instructions

  1. Preheat oven to 350 degrees. Add peanut butter, brown sugar, and egg to a large glass mixing bowl and mix for 1½ minutes on medium speed (I use a hand mixer). Add vanilla extract, starch/flour, baking soda and salt, mix on low for 30 seconds. Stir in remaining ingredients.
  2. Using hands or a cookie scoop, make heaping 1-inch dough balls and place on parchment paper. Press down lightly and bake for 5 minutes, then open oven and lightly press cookies down with the back of a spoon. Bake for another 4-5 minutes, until edges are lightly browned. Remove and let cool on baking sheet for 4-5 minutes, then set on cooling rack.

ingredients:

Peanut Butter Compost Cookies | made with chopped pecans, coconut, chocolate chips, cacao nibs & corn chex

Share:
  • Facebook
  • Twitter
  • Pinterest
  • Google +
  • Stumble
  • Email

40 thoughts on “Flourless Peanut Butter Compost Cookies

  1. Kathryn

    There is nothing I like more than a good sort out of my kitchen cupboards – I find it strangely therapeutic. Especially when it results in delicious cookies, like these!

    Reply
  2. Ksenia @ At the Immigrant's Table

    How resourceful! And I agree, cleaning out the cupboards can be extremely therapeutic. Thanks for these. I’ve been toying around with the book Ratio and learning all of these different ratios for baking, and these cookies just may have to be another ratio learned :)

    Reply
    1. Amanda Paa Post author

      hi emily! yes, they are in fact a little “healthier”, and could be totally grain-free without the cereal and just more coconut or nuts. and they stay nice and chewy for several days, which is great when its only the two of us.

      Reply
    1. Amanda Paa Post author

      ugh, the 3 jars of peanut butter mean one thing – blonde brain when i’m at the grocery store! i can never remember if i have some so i just pick up another jar, usually of a different brand/variety so of course i want to open it when i get home and try it. at least it lasts a long time :)

      Reply
  3. Nancy @ gottagetbaked

    Whoa baby, these compost cookies look absolutely amazing, Amanda! I love how thick and chewy they look, and you’ve got the perfect dough to chocolate chip ratio (in other words, LOTSA chocolate chips, wahoo!). This makes me want to run home and do some “green” baking myself now!

    Reply
  4. Isabelle @ Crumb

    These look amazing! I love how you doubled down on the chocolate content by using both chocolate chips and cocoa nibs. (And really, anything made with cocoa nibs is an instant like in my books.)

    Reply
    1. Amanda Paa Post author

      Hi Isabelle! yes, i wish i remembered to use cacao nibs more often. i love their rich, coffee notes. and they add a little crunch! hope you’re having a great start to the week.

      Reply
  5. Sarah @ SnixyKitchen

    Green cookies! I love that. I actually have the SAME issue with multiple open jars of peanut butter – my cabinet’s just too messy to know what’s back there;) I think it’s time for these compost cookies soon!

    Reply
    1. Amanda Paa Post author

      Yay! I’ve had a few others make them and their sweet tooth approved :) One person used crushed pretzels (gf if you need them to be) in place of the cereal and they really liked that too. xo

      Reply
  6. kristie {birch and wild}

    Love everything about these cookies! “Green baking” made me laugh! I am seriously going to clean out my cupboards, because I know I have a few different nut butters hanging out in there that haven’t been used in a a fair bit. Thanks for the idea!

    Reply
  7. Sydney

    These are amazing. Perfect to grab 2 for a breakfast on the run or keep one on hand for a fulfilling snack or post gym treat. They’re by far the best healthy cookies I’ve ever had, and I’ve made a million. It was fast and easy to make them -and- they’re gluten and dairy free. I used Nature’s Path pumpkin flax granola in mine because I didn’t have any Chex on hand, and they were awe worthy. Great recipe, I’ve already sent it to several friends and family members.

    Reply
    1. amandapaa Post author

      Oh terrific, Sydney! I love that you used the granola, such a good idea. And partly why I love these cookies so much – you can improvise with what’s in your pantry!

      Reply
  8. Sabrina B

    thank you for this! Love to have a flourless version of this cookie recipe, there’s so many creative ways around flour, I always like to see a new one, at least to me!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *