These soft chewy peanut butter cookies are a favorite in our home. Trust me, you will be hooked from the first bite. It’s a wholesome treat for all ages.
Makes 1 dozen
Ingredients
1¼ cups brown rice flour
½ teaspoon baking soda
½ teaspoon Himalayan pink salt
½ cup organic creamy peanut butter
½ cup maple syrup
¼ cup olive oil
½ teaspoon vanilla extract
Directions:
- Preheat the oven to 350 degrees F. Line a medium-size baking sheet with parchment paper.
- In a medium-size bowl, stir the flour, baking soda, and salt together.
- In a separate bowl stir together the peanut butter, maple syrup, olive oil, and vanilla extract. Make sure your peanut butter is soft and almost runny to start. If it’s not, warm it up for a couple of seconds in the microwave.
- Pour the flour mixture over the peanut butter mixture and stir until barely combined. It will still look a bit dusty. Let the dough sit for 5 minutes, and then give it one more quick stir.
- Drop the dough by heaping tablespoons onto the parchment paper-lined baking sheet. Gently press down on each one gently with the back of a fork to get a crisscross effect. If your fork sticks to the dough, just run it under hot water before each crisscross.
- Bake for 10 minutes. Let the cookies cool for 10 minutes before removing them from the baking sheet.
Recipe from The Yoga Plate: Bring Your Practice into the Kitchen with 108 Simple & Nourishing Vegan Recipes by Tamal and Victoria Dodge. © 2019
Lora Knows Home 