From Chloe Coscarelli book, Chloe's Vegan Deserts , here is my version of her Peanut Butter Cookies:
Ingredients:
Ingredients:
- 1 1/4 cup whole wheat flour
- 3/4 tsp baking soda
- 3/4 cup creamy peanut butter
- 1/4 cup organic unrefined coconut oil
- 1/2 cup unsweetened apple sauce
- 1 TB water
Directions:
Preheat oven to 350°F
In a medium bowl, sift together flour and baking soda.
In a medium bowl, sift together flour and baking soda.
In the bowl of a stand mixer, add peanut butter, coconut oil, applesauce and water. Beat together on slow speed until combined and fluffy.
Add in dry ingredient mixture on slow speed. Add more water (1 tablespoon at a time) if the dough is too dry.
Scoop an overflowing tablespoon of dough and place on baking sheet. Leave about 2-3 inches between each cookie.
To create a criss-cross pattern, as supermarkets identify them, use a fork and score each cookie pressing gently back of fork into cookie and then doing it again
Depending on your oven, bake cookies for 12-14 minutes. Allow to cool before removing from pan.
Enjoy!
To create a criss-cross pattern, as supermarkets identify them, use a fork and score each cookie pressing gently back of fork into cookie and then doing it again
Depending on your oven, bake cookies for 12-14 minutes. Allow to cool before removing from pan.
Enjoy!
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| Peanut butter cookies |
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| Peanut butter cookies |