Hello, my perfect cookie, which just happens to be gluten free and vegan.
There are as many perfect cookies as there are people. My perfect cookie depends on what mood I wake up in and the weather. This one, my friends, I can eat in any season and any mood because it’s crunchy, healthy, mildly sweet and oh-so-toddler-approved.
I played with Barnerybutter.com recipe and changed a few things around, mainly reducing sweetness and adding peanut butter.
I have to warn you, the dough was a bit too crumbly and I doubted the cookies would hold together but they so did!
Another important thing: I used real peanut butter, the one you make yourself in stores like Whole Foods. It’s dry and made of just one ingredients – peanuts. If you are using the runny peanut butter from a jar, then definitely put less of it in the dough.
- 2 cups rolled/old-fashioned oats
- 1 cup almond flour/meal
- ½ cup coconut flakes
- 1 tsp cinnamon
- ⅓ tsp salt
- 1 tsp raw vanilla powder (or extract)
- ½ cup peanut butter
- ¼ cup melted coconut oil
- ⅓ cup maple syrup
- Combine all the dry and wet ingredients in two separate bowl. For me peanut butter was a dry ingredient. If yours is runny, it will be a wet ingredient.
- Mix all together. I used my hands to crumble peanut butter and mix everything well. My dough was crumbly but sticky enough to form little balls.
- Stir in all the optional ingredients now.
- With your hands form little balls, flatten them and place on a tray lined with parchment paper.
- Bake at 350F for 15-17 minutes. Let them cool before trying.
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