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Peanut Butter Cookies (WFPB, vegan, oil-free, gluten-free)

It's been a minute since I've posted anything to the blog.

I've been busy (Haven't we all?).

But unlike a million other bloggers that rejoice in making you read a life story before the recipe, I'm gonna get right to it.

Just a quick heads up that most recipes posted now will be leaning towards WFPB (yes, always vegan) and that is how my personal diet has been trending. So, little to no added oil or added sugar.

Sooo, I literally JUST made these for a holiday party for the first time. I was nervous. PB cookies.. that are vegan.. with no oil and very little (optional) processed sugar. But they are freaking delicious!



1 1/2 cups almond flour (I use Thrive brand)

1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup maple syrup
1/3 cup creamy peanut butter (I use Santa Cruz dark roasted)
1 teaspoon vanilla extract
optional: a small amount of raw/organic cane sugar for the fork imprints

Preheat oven to 350 degrees. I use parchment paper on cookie sheets for this recipe (and frankly, most of my baking).

In a small bowl, combine the almond flour, baking soda, and salt.
In a large bowl, coming the maple syrup, peanut butter, and vanilla extract.
Add the dry ingredients to the wet ingredients, stirring until completely mixed.

Now, make 1-1.5 inch balls. You can get fancy and use a scoop, but I just rolled them in my hands. (If they get too sticky, pop your dough in the refrigerator for a few minutes.)

Place balls on the cookie sheet, with adequate space in between. (Note: These will not spread a lot like normal cookies.) Use a fork to make the cross-hatch pattern on top, pushing the dough down so it's about 1/4 inch thick (a little thicker if you like them a bit doughy). You can put sugar on your fork for this part, as it'll give that traditional dusting of sugar on your cookies.

Bake cookies for about 8 minutes. They will probably not look or feel done. But they are.
This is key -- LET THEM SIT on the cookie sheet for 10 minutes after baking before transferring to a cooling rack. They will start to harden/set during that time. When you move them, you should notice the bottoms are golden brown.


PS: I don't know how long these keep. They were all gone within 24 hours.