Crunchy Peanut Butter Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 24 cookies
  • 1 (16oz) jar Crunchy Roasted Peanut Butter
  • ½ cup Swerve granulated sugar
  • ¼ cup Swerve brown sugar
  • 1 tsp vanilla extract
  • ½ cup brown rice flour
  • 1.5 tsp baking powder
  • optional: 5 drops doTERRA Copaiba essential oil
  1. Preheat oven to 350F and have a large cookie sheet ready.
  2. In a large bowl, add the peanut butter, granulated sugar, and brown sugar and mix well.
  3. Next, add the vanilla and optional doTERRA and mix again.
  4. Last, add the brown rice flour and baking soda and mix again.
  5. Using a 1.5 tsp cookie scoop, scoop the dough out into rows on to the cookie sheet. The cookies can be really close together because they do not spread while baking. After scooping the dough, roll into smooth bowls and then flatten with a fork to leave the lines on the top of the cookie.
  6. Bake the cookies for 15 minutes and then remove from the oven.
  7. Let cool for 5-10 minutes and the place on a cooling rack.
  8. Store in an airtight container.
The serving sizes are basic estimates based upon the servings my husband and I use to reach fullness and satiety when eating this recipe. Please remember to honor your hunger and fullness by eating more when you are hungry and stopping when you are satisfied.
Please, only use doTERRA essential oils internally because they are the only essential oil company with Certified Pure Therapeutic Grade (CPTG) quality!
Nutrition Information
Servings: 1-2 cookies
Recipe by Shalom Homestead at