Peanut Butter Cookies

 Peanut Butter Cookies

Simple Veganista 

 

Ingredients:

1 C natural peanut butter

1 C coconut sugar

6 T almond milk, room temperature is easier, same with peanut butter

2 tsp vanilla

1 C flour (spelt, whole wheat, all purpose, almond, GF, etc)

1 tsp baking soda

pinch of salt

 

Instructions:

1. Preheat oven to 350F and line a cookie sheet with parchment or silicone or just leave it ungreased. 

2. In a large bowl, mix peanut butter and sugar until smooth and creamy. Stir in the almond milk and vanilla. Add flour, baking soda, and salt and mix until combined. It'll be thick-mix by hand.

3. Scoop out dough and plop it on the cookie sheet. It'll be pretty loose, but this is ok. If it bothers you you could try refrigerating the dough first. Or you could add more flour 1 tablespoon at a time until less sticky. Flatten a little and make a crisscross pattern with a fork if you want to. For me, my dough was too soft for this to succeed. 

4. Place in the oven and bake for 10-13 minutes (longer will make crispier on the outside). Let cool for a few minutes and then transfer to a wire rack to finish cooling. Makes 18-24 cookies.