Preheat Oven to 350˚ Fahrenheit
Dry Ingredients:
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)
Wet Ingredients:
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.
Creamy and crumbly, these cookies have few ingredients and come together easily. No dairy and no oil make these fit my rules for a whole food plant based cookie. Enjoy.
