Peanut Butter Compost Cookies {Gluten-free}

Ok before we get into tasty cookie talk...I need to make a confession: I overcooked them. Like...I either didn't set the timer or didn't hear it go off or I don't know what but all I know is that I'm lucky I decided to go check when I did or all I would have had to share today were blackened hockey pucks.

Luckily these cookies still turned out fine (Michael actually likes the fact that they're probably less soft than they would have been if baked for the proper time)-good, in fact. But I haven't overcooked cookies in QUITE some time, so I just needed to come clean about it. Glad that we got that out of the way.

You know what's great about compost cookies? You can pretty much throw in any random stuff you have into them. I happened to stay fairly close to the ingredients listed in the original recipe but that is because I just so happened to need to get rid of some of those things. Like...guys...I have so much shredded coconut. And I rarely use it. And cornflakes--I have them. Rarely use 'em. So, this recipe was super helpful (although, admittedly, I did not use up much of them...maybe I should make 5 more batches?)

Once again we're doing the healthyish cookie thang. Peanut butter and nuts are the main source of fat (and it's a good kind of fat). There's a minimal amount of flour-like substance that is used to help hold them together (I used almond flour, you can use some other sort of thing, or...just regular flour. Your call. But if you use a non gluten flour-such as oat flour or almond flour-then these cookies are gluten free! Hooray!) And um...yeah you get it. I love how chock full of mix ins they are (you almost think there's not enough dough to hold it all but, don't worry, there is!) so they're full of varying textures and flavors. An adventure for your tastebuds! And I def. dub them able to be eaten for breakfast. And cookies for breakfast are as wonderful and miraculous as unicorns.

Peanut Butter Compost Cookies

Slightly adapted from heartbeet kitchen

Note-feel free to sub in any mix-ins you like. Just try to stick to the similar amounts (ie subbing in 1/4 cup granola instead of cornflakes or 1/2 cup toffee chips instead of chocolate chips, etc.)

Ingredients:

• 1/2 cup natural peanut butter (you can also use homemade and you can sub in another kind of nut butter if you prefer)
• 1/4 cup firmly packed dark brown (or light brown) sugar
• 1 egg
• 3/4 tsp. vanilla extract
• 1 tbsp. almond flour (or tapioca starch, millet flour, oat flour, or regular all-purpose or whole wheat flour)
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup chocolate chips
• 1/4 cup unsweetened shredded coconut
• 3 tbsp. finely chopped nuts (I used pecans and walnuts)
• 2 tbsp. cacao nibs (if you, like me, don't have any then sub in more chopped nuts)
• 1/4 cup finely crushed cornflakes

Preparation:

• Preheat oven to 375F degrees. Prepare a large baking sheet with parchment paper, silicone baking mat, or coat with nonstick cooking spray.
• Using an electric mixer, beat together the peanut butter, brown sugar, and egg on medium speed for a couple minutes. 
• On low, mix in the vanilla extract, almond flour (or whatever you're using), baking soda, and salt for about 30 seconds. 
• Stir in all the mix-ins (I used my hands to better be able to evenly combine). Refrigerate for at least 5 minutes--while the oven is preheating.
• Using hands/spoon or a medium cookie scoop make heaping 1 inch dough balls and place on the prepared baking sheet, leaving about an inch of space or so in between. Press down very lightly.
• Bake 8-10 minutes, until the edges are slightly browned. Cool on baking sheet for about 5 minutes and then move to a wire rack to cool completely.
• Store leftovers in an airtight container, at room temperature, for up to 5 days.

*crunch crunch crunch* mmfff....sorry...I had to eat another one immediately.