Vegan and Gluten Free
Penut Butter Cookies
Preheat Oven to 375° with the rack in the center
You’ll need two bowls 1 for liquids 1 for other stuff
In the liquid bowl:
1/2 banana smash it with a fork until puréed
mix in 3/4 cup raw honey
(I like raw consistency better and it is healthier, but other honey will work)
Stir in 2 tbs coconut milk
Add 3/4’s cup crunchy organic or all natural peanut butter
(if you look at the ingredients it will say peanuts & salt, no added sugar)
In the other bowl
Put one cup peanut flour
1/2 tsp baking soda
mix well with a spoon
Next add the liquids into the flour bowl and stir until even consistency
This is actually a half batch of cookies and fits easily on one cookie sheet, you can double the recipe of course if you’d like
Use canola oil to grease the baking sheet; just put a little oil on and rub it around evenly
To gauge size use a spoon to scoop dough and then roll it into balls and smash each two ways with a fork for the signature peanut butter cookie crosshatch look
If your fork gets sticky and starts to stick to each cookie put a little canola oil on the fork each time, this solves the problem
Now that they are all pretty on one sheet put them on the center rack of your oven and bake for 8 to 10 minutes
Let cool for ten minutes before taking them off the pan with a metal spatula.
Optional: you can serve these with a spoonful/dollop of coconut milk on top
The coconut milk must be whole not lite for this to work, coconut milk works well for a whip cream effect and you can get in a can at most grocery stores
If you want it to be sweeter you can use the honey after words to glaze it
To glaze heat up a spoonful of the raw honey in the microwave (10 or 15 seconds), until liquid
Take a small amount into a spoon and drip the liquified honey evenly over each cookie
These are great as dessert, as a high protein snack on the go, or in the morning with coffee
