Name: Peanut Butter Cookies
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 12 servings
Ingredients: 0.5 cup natural peanut butter, creamy and unsalted (If using salted peanut butter, omit the fine sea salt listed below.); 0.25 cup pure maple syrup; 0.25 cup coconut sugar (¼ cup for the dough and 2 teaspoons for shaping. Sub brown sugar or cane sugar, if desired.); 1 tsp vanilla extract; 0.5 cup gluten free flour (or ⅔ cup (60 g) fine oat flour. If not using a scale, whisk flour before measuring, then spoon into measuring cup and level off the top.); 0.5 tsp baking soda; 0.125 tsp fine sea salt (Omit if using salted peanut butter.)

Instructions

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1

Preheat oven to 375 degrees F and line a large baking sheet with parchment.
2

Stir your natural peanut butter, creamy and unsalted (0.5 cup) well. In a large bowl, combine the [natural peanut butter, creamy and unsalted], pure maple syrup (0.25 cup), coconut sugar (0.25 cup), and vanilla extract (1 tsp). Stir until smooth.
3

Add the gluten free flour (0.5 cup), baking soda (0.5 tsp), and fine sea salt (0.125 tsp) (if using), and stir until fully combined. Use a cookie scoop or a tablespoon to scoop 1.5 tbsp of dough into your hand. Roll the dough between your palms to form a smooth ball, and place on cookie sheet about 3 inches apart.
4

Place the coconut sugar (2 tsp) in a small bowl. Use the underside of a fork to create a criss-cross pattern on top of one ball of dough, gently pressing down to flatten it into a cookie shape. Dip the underside of the fork tines in [coconut sugar] to prevent sticking. Repeat with the remaining cookies.
5

Bake for mins (10) to mins (12). The cookies will be very soft when removed from the oven. Allow cookies to cool on the baking sheet for mins (5), then transfer to a rack to cool completely.