Peanut butter cookies are a comforting classic. And these little cookies showcase a perfect pairing of peanut butter and chocolate or just plain with a subtle hint of coconut palm sugar.
1 cup One Degree Organics Sprouted Spelt Flour or Sprouted Whole Wheat Flour
1/2 tsp aluminum-free double-acting baking powder
1/4 tsp salt
1/3 cup coconut palm sugar
1/4 cup coconut oil, melted
1/2 cup peanut butter
1 tsp vanilla
1/4 + 1/8 cup almond or soy milk
1/2 cup vegan chocolate chips or carob chips (optional)
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, combine the sprouted flour, coconut palm sugar, baking powder, and salt. Mix well.
In a separate bowl mix together the melted coconut oil, peanut butter, vanilla and soy or almond milk.
Add wet ingredients into dry mixture and stir until well combined. Dough should be moist and soft. Gently fold in the chocolate chips (optional).
Break off even-sized pieces of dough and roll into walnut-sized balls.
Place dough balls onto prepared cookie sheets and gently press each ball with the back of a fork to flatten slightly.
Bake for 12-15 minutes until golden.