If you’ve been following along on my insta stories (hint hint), you’ve likely gathered that I’m all about cooking. My dietary restrictions have me sticking to a strictly diary-free diet (for autoimmune inflammation reasons), so I’m constantly trying out vegan or plant-based recipes I find, as they’re the easiest for me to manipulate.
When I saw my friend Steph share this recipe up on her instagram, I had to give it a go. Y’all, I’m obsessed. So obsessed that I asked her to let me share it here with you babes. These cookies are so rich and tasty that I’d be surprised if you don’t make them at least twice in one week. I even made gluten-free flour, so I can snack on them guilt free, knowing they’re the closest to “healthy” cookies that I’ll possibly get. Let me know below if you try them out!
Peanut Butter Cookies
• 1 cup peanut butter (or any nut butter!)
• 1 cup sugar of choice
• 2 tsp vanilla extract
• 1 cup oat flour*
• 1 tsp baking soda
• pinch of salt
• 1/3 cup plant milk
+ handful (or two!) choco chips if you want!
*I blended gluten-free rolled oats to make the flour! GF cookies!
1. Preheat oven to 350F.
2. Cream together peanut butter and sugar for 1 min. Whisk together dry ingredients in separate bowl.
3. While beating peanut butter mixture, slowly add in dry mixture until crumbly dough forms. Add your milk and beat until evenly mixed.
4. If you want to add them, now is the time to fold in chocolate chips.
5. Line a baking sheet with parchment paper (might have to do 2 batches!) and roll 1.5 tbsp balls.
6. Place on parchment paper and flatten with a fork, then bake for 8-10 min.
7. Let them cool before removing from pan, and enjoy!
I like putting them in the fridge and enjoying them cold, but they’re delicious any which way!
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