Peanut Butter Cookies 3 Ways

Peanut Butter Cookies 3 Ways
Chef Vikki Krinsky is in the kitchen showing how to make guilt free peanut butter cookies with three delicious toppings.


  • 2 very ripe avocados
  • 1 cup creamy peanut butter ( + oil )
  • 2 eggs
  • Splash of vanilla
  • 2 tbsp coconut sugar
  • 1.5 tsp baking soda
  • 1 tsp baking powder
  • 1 cup almond flour
  • 1 cup GF oat flour

Ingredients for Homemade Jam

  • 1 cup frozen berry of choice (strawberry works nicely)
  • Just under ½ cup chia seeds
  • Splash of lemon juice
  • Sprinkle of nutmeg
  • 1 Tbs honey (more if you like sweeter)


1. Mix avocado & vanilla & eggs.

2. Then add the rest of the ingredients and place in the refrigerator for about 20/30 minutes.

3. Preheat the oven to 375°. Roll dough into little balls and flatten them w/ a fork! Bake for 10 minutes.

Homemade Jam:
In a small saucepan mix ingredients on medium/low heat for 5 minutes.

Dark Chocolate Drizzle:
Bittersweet chocolate chips melted with a touch of coconut oil, drizzle over the baked cookie laying on a rack with paper towel underneath it to catch the excess drizzle off.
Sprinkle of Malden sea salt.

Sautéed Bananas:
1 sliced banana sautéed in coconut oil

Steamed Vanilla Coconut Milk:
I use a Nespresso milk frothed, but we can use a hand froth-er, or even just heat the milk in a saucepan and pour into a cup with a dash of nutmeg on top

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