Panini Press Peanut Butter Cookies

In a small bowl, combine the oil (2 tsp), maple syrup (2 tbsp), cane sugar (2 tsp), and smooth peanut butter (3 tbsp). Heat in a microwave or saucepan until warm and well mixed.

In another small bowl, whisk together the all purpose flour (2 tbsp) and baking powder (0.25 tsp). Add the dry ingredients and [a few drops vanilla extract] to the wet ingredients. Mix well until a smooth, sticky dough forms, then stir in chocolate chips (2 tbsp). (If using almond butter, add 1-2 extra tsp of flour to firm up the dough).

Chill the dough for at least 10 minutes in the fridge or 5 minutes in the freezer. Start 10m timer

Preheat your panini press to a toast or melt setting where the top does not fully close. Line the press with at least four layers of parchment paper to prevent scorching.

Scoop the chilled dough onto the parchment paper, leaving at least 2 inches between cookies. Top with more [chocolate chips] and/or [sprinkles]. Cook for about 7 minutes, then turn the parchment for even heating. Continue cooking for 2-5 minutes (total 9-12 minutes) until the edges are set and bottoms are golden brown, but centers are still soft. Start 7m timer

Once baked, carefully remove the parchment with cookies from the panini press. Let cool for at least 5 minutes on a cooling rack or plate to firm up.

Store covered on the counter for up to 4 days.