Ingredients
- 1 cup natural peanut butter (unsweetened, unsalted)
- 3/4 cup coconut sugar (or brown sugar)
- 1/4 cup non-dairy milk (such as almond or oat milk)
- 1 tsp vanilla extract
- 1 cup all-purpose flour (or oat flour for a gluten-free option)
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a bowl, whisk together peanut butter, coconut sugar, non-dairy milk, and vanilla extract until smooth.
- Add Dry Ingredients: Sift in flour, baking soda, and salt. Mix until a thick dough forms.
- Shape Cookies: Scoop out tablespoon-sized dough balls, roll them, and flatten them slightly with a fork in a crisscross pattern.
- Bake: Place the cookies on the baking sheet and bake for 10-12 minutes or until the edges are lightly golden.
- Cool & Enjoy: Let them cool for a few minutes before transferring them to a wire rack.
Nutrition Facts (Per Cookie)
Sodium: ~80mg
Calories: ~140 kcal
Protein: ~4g
Carbohydrates: ~14g
Sugar: ~7g
Fiber: ~1.5g
Fats: ~8g
Saturated Fat: ~1.5g
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