🥜 ½ cup natural peanut butter (smooth or crunchy)
🌾 ¾ cup all-purpose flour (or oat flour for gluten-free option)
🍯 ⅓ cup maple syrup or coconut sugar
🛢 2 tablespoons coconut oil (melted, or any neutral oil)
🥛 2 tablespoons almond milk (or oat milk)
🧁 1 teaspoon vanilla extract
🥄 ½ teaspoon baking powder
🧂 ¼ teaspoon salt
💡 Optional Mix-Ins: Dairy-free chocolate chips, crushed peanuts, or cinnamon.
2. Instructions
📌 1. Preheat & Prepare the Baking Tray
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
📌 2. Mix the Wet Ingredients
- In a bowl, mix peanut butter, coconut oil, maple syrup, almond milk, and vanilla extract until smooth.
📌 3. Add the Dry Ingredients
- Stir in flour, baking powder, and salt until a thick dough forms.
- If the dough feels dry, add 1-2 teaspoons of almond milk.
📌 4. Shape the Cookies
- Scoop 1 tablespoon of dough per cookie and roll into balls.
- Place on the baking sheet and flatten slightly with a fork, creating a crisscross pattern.
📌 5. Bake & Cool
- Bake for 10-12 minutes, or until lightly golden.
- Let cookies cool for 5 minutes before transferring to a wire rack.
📌 6. Serve & Enjoy!
- Enjoy warm or store in an airtight container for up to 5 days.
