Walker was batting his eyes at me this afternoon so I indulged him with a small batch of cookies. Gluten-free, vegan, plant-based and really, really tasty.
I took Brandi’s recipe from her blog, The Healthy Flavor. Mine was a bit more rustic than hers, but I am sure just as delicious. And don’t feel they need to be made with peanut butter. Use what you like! Maple sugar can be hard to find, although Trader Joe’s has kept carrying it this year, and I keep stocking up!
And…the “raw” cookie dough is just as good to eat. Heck, I’d call them “energy balls” and eat them….Walker and Ford loved the cookies, and were happy to get a quick treat.
Peanut Butter Cookies
- 1 cup ground almonds (see below)
- ½ cup natural peanut butter (used chunky, lightly salted)
- ¼ cup pure maple syrup
- Maple sugar
Preheat oven to 375°, line a baking sheet with parchment paper.
To grin almonds, add cold (or frozen) to a food processor bowl, run on high till finely ground, scraping often. Measure and add to a mixing bowl, add in peanut butter and maple syrup, mix with a spoon.
Make balls with a 1 Tablespoon Disher (scoop). Spread a Tablespoon or so of maple sugar on a rimmed plate, roll balls in it, till coated, adding more sugar as needed.
Place on baking sheet, make hatch marks with a fork, gently pressing down.
Bake for 10 minutes, let cool for 10 minutes, then transfer to a cooling rack. Delicious when still warm as well…..
Makes about 16 cookies.