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This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile
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Preheat Oven to 350˚ Fahrenheit
6 Tablespoons almond flour or whole wheat pastry flour
1.5 teaspoons baking soda
3/4 cup organic raw coconut sugar
1/8 teaspoon sea salt
1/2 teaspoon a Xanthan Gum (it's natural and easy to find in Bob's Red Mill area...great binder)
1 cup peanut butter, raw unsalted is best
6 Tablespoons applesauce
1 Tablespoon ground flaxseed mixed with 2 tablespoons water (make ahead)
1 teaspoon pure vanilla extract
(I sometimes add 1 tablespoon organic cocoa powder for that chocolate peanut butter taste)
In a large bowl, mix dry ingredients using a whisk so they are all well mixed. In another bowl combine the wet ingredients. Add wet ingredients to the dry ingredients and form them into balls in your hands about 1/8 cup each (I use a quarter cup to measure, scoop out the dough and cut it in half). Using the tines of a dinner fork, softly flatten the cookies creating a tic-tac-toe pattern. Makes approximately 12 cookies.
Bake for 15 minutes. They’ll look underdone when you take them out, but that’s ok. Let them cool for at least 5 minutes before removing from the tray to a cooling rack using a spatula.