The Healthier Classic Peanut Butter Cookie
Dry Ingredients:
1 c. spelt flour (can use oat flour for gluten-free version)
1 c. almond flour
1/4 c. coconut sugar
1 t. baking powder
1/4 t. salt
Wet Ingredients:
1 c. peanut butter (creamy or crunchy)
1 t. vanilla extract
1/4 c. maple syrup
1/2 c. nut milk for vegan option (or other milk of choice)
Preheat oven to 350 degrees. Mix dry ingredients and wet ingredients in separate bowls, then mix dry and wet ingredients together. Lightly oil a cookie sheet or pan (I use coconut oil). Spoon onto cookie sheet and press down with a fork, once vertically then once horizontally. Bake for 10-13 minutes. These keep well in the refrigerator.
From – Jordänya