Ok, I know the name of these cookies is a big of a mouthful, but I truly think it describes them perfectly. I love to try out creative and adventurous recipes, but sometimes simplicity just hits a little different, know what I mean?
I tested out a peanut butter cookie recipe a few weeks ago and I knew it wasn’t quite perfect yet. I had planned to retest it but then I got wrapped up in other recipes and honestly forgot about it. Oops!
Needless to say, I’m so glad I remembered to revisit them because, not only did baking these make a perfect, relaxing Sunday activity, but I know have the perfect dessert or snack on hand. These cookies aren’t overly sweet and are like little pillows of heaven. Honestly, are we surprised? I’m pretty sure anything that has peanut butter in them is close as close to heavenly food can get.
vegan, gluten-free, refined sugar free
Total Time: 20 minutes Makes: 12 cookies
1 cup of oat flour
1/4 cup peanut butter
1/4 cup almond milk
3 tbsp. maple syrup
2 tbsp. softened coconut oil (but not melted)
1 tsp. vanilla extract
1/4 tsp. baking powder
1 pinch sea salt
- Mix the oat flour with the creamy peanut butter until it forms a crumbly dough. It’s normal for it to be a little dry.
- Add in the maple syrup and coconut oil and mix until thoroughly combined. Don’t worry if it’s still somewhat crumbly.
- Add the 1/4 cup of the almond milk and mix until the dough is uniform. The dough will seem too wet at first but if you continue to stir it will thicken up and take on the texture of cookie dough!
- At this point, stir in the vanilla, baking powder, and sea salt.
- Rolls the dough into evenly sized balls and place on a parchment-lined cookie sheet.
- Bake at 350 for 10-12 minutes.
- Optional: when the cookies are straight out of the oven and still warm, press a form into the top to form a cross hatch pattern.