As you know I have a huge sweet tooth. When I transitioned to a healthier lifestyle I knew that this would be my biggest obstacle. I loved yummy cookies that are gooey fresh out of the oven. I quickly learned how to make my favorites, and I always had them on hand to indulge in on a whim.
I'm so happy that I found better alternatives to my favorite treats. Not only is this recipe super easy to make. You can actually have the peace of mind of enjoying this guilt-free treat.
Are you a fan of peanut butter cookies?
Recipe
INGREDIENTS
- 3 tablespoons almond milk
- 1 tablespoon ground flax seeds
- 3/4 cup creamy all-natural peanut butter
- 1 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1 1/2 cups whole wheat pastry flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon Himalayan salt
INSTRUCTIONS
- In a small bowl, whisk together the oat milk and ground flax seeds until well combined, then place in the fridge for 15 minutes to set.
- Mix peanut butter, maple syrup, vanilla extract, and the almond milk/flaxseed mixture together with an electric mixer until creamy. Add in flour, baking soda, baking powder, and salt and mix until thoroughly combined. Cover and refrigerate the dough for 2 hours.
- Preheat the oven to 350 degrees F. Shape dough into 2” balls, and place 3” apart on ungreased baking sheets. Flatten the cookies with a fork in the traditional peanut butter cookies crisscross pattern, then bake in the preheated oven until the edges just start to become golden brown, about 9-10 minutes.
- Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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