Don’t look at me that way. I don’t buy cookies in the store. But I do keep ingredients around for those rare cravings.
You can make these with any nut butter. But if you’re a peanut butter fan, be sure to buy a very clean and simple brand that is organic and has only peanuts and maybe salt as the ingredients. Never ever ever buy that junk that adds canola oil or yucky vegetable oils. You can learn how to read ingredient labels in this post. There is no need for food factories to add oxidizing vegetable fats and chemicals to something that is literally a blended nut.
INGREDIENTS
- 1 cup peanut butter
- 1 cup flour (any type, including almond or gluten-free)
- 1 cup coconut or cane sugar
- 6 tbsp any simple unsweetened nut or oat milk
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 pinch of sea salt
METHOD
- Preheat oven to 350 F.
- In large bowl, add peanut butter + sugar + mix until creamy.
- Stir in almond milk + vanilla.
- Add flour + baking soda + salt, mix to combine.
- The dough will be tough to stir so it’s better to use your hands to mix together.
- Scoop out 1 tbsp size ball, place on parchment on baking sheet.
- Use back of fork to flatten in a crisscross pattern.
- Optional, sprinkle coarse salt on top.
- Bake for 10 min.
- Makes 20 – 24 cookies. Be careful.
