I don’t know why I had never thought to veganize peanut butter cookies before. These cookies seem very greasy and quite salty when they’re in dough form, but I think the baked result is pretty tasty. Depending on the type of coconut oil you use, they may have a slight coconut taste.
1 cup peanut butter (I used peanut butter that I roasted and ground myself)
1/2 cup maple syrup
4 tablespoons coconut oil (I used unrefined)
2 teaspoons vanilla extract
1 cup oat flour (grind your own from steel cut oats)
1 cup whole wheat pastry flour
1 teaspoon salt
½ teaspoon baking soda
Preheat oven to 350°. Prepare 2 large cookie sheets by lining with parchment paper.
Blend wet ingredients in medium bowl (use a stand mixer if you wish). Add dry ingredients. You can combine the dry ingredients in a small bowl or mix them carefully on top of the wet before mixing them in. Mix well.
Drop by tablespoonful (or desired size) onto prepared cookie sheet. Using a fork, smoosh (technical term) each cooking and make traditional crosshatch design. Bake in preheated oven in 3 minute increments for about 9 minutes or until cookies begin to turn golden around the edges. Every 3 minutes, rotate the cookie sheets or switch the sheets from top to bottom. The trick is to make sure they don’t overbrown. Remove to cooling rack once they’re out of the oven.