Vegan Peanut Butter Cookies
From: Laura Humphrey
Spelt flour bakes into a slightly darker cookie, whole wheat pastry flour is slightly blonder - more traditional in appearance in the end. Finish the cookies with chopped nuts or a sprinkling of flaky salt. I'd also recommend seeking out a peanut butter that is well combined, and not super-oily (extra slick) looking - to avoid problems with the cookie batter.
2 cups whole wheat pastry flour, spelt flour, or unbleached all-purpose flour
1 teaspoon baking soda
3/4 teaspoon fine grain sea salt
1 cup organic,chunky natural peanut butter
1 cup maple syrup OR 1 cup sugar1/3 cup extra virgin olive oil
1 1/2 teaspoons vanilla extract
Preheat oven to 350F degrees.
In a medium mixing bowl combine the flour, baking soda, and salt. In a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla. Stir until combined. Pour the flour mixture over the peanut butter mixture and stir until combined. Drop by heaping tablespoonfuls onto baking sheets. Press down on each one gently with the back of a fork. Bake for 10, maybe 11 minutes - but don't over bake or they will be dry. Let cool five minutes and transfer to a cooling rack.Make 2 - 3 dozen cookies