Vegan Peanut Butter Cookies

Ingredients

• 1/2 cup all purpose gluten-free flour
• 1/2 cup oat flour
• 1 tablespoon ground golden flaxseeds
• 1 teaspoon baking powder
• 1/4 teaspoon Himalayan pink salt
• 1 cup creamy peanut butter
• 3/4 cup organic cane sugar
• 1/2 cup non-dairy milk
• 1 teaspoon vanilla extract

Instructions

1. 1

   Preheat oven to 350. Line two baking sheets with parchment paper or a silicone baking mat.

2. 2

   Add all-purpose flour, oat flour, ground flaxseeds, baking powder, and salt to a mixing bowl and stir.

3. 3

   In a separate mixing bowl, mix peanut butter and sugar with a handheld beater or whisk until fully combined. Add milk and vanilla, and continue mixing.

4. 4

   Slowly add in dry ingredients. You may have to mix with a fork or your hand, because the mixture will become crumbly.

5. 5

   Form the mixture into a ball, and scoop out balls with a tablespoon. Roll until they’re smooth and place about 2 inches apart from each other on the baking sheets.

6. 6

   Take a fork and lightly press until the balls are flattened, then perpendicularly again to make the classic crisscross pattern.

7. 7

   Bake for 10-15 minutes, until just slightly golden. They should still be slightly soft and will harden as they cool, so don’t remove them from the sheet until after about 10 minutes.

8. 8

   Store in an airtight storage container for up to 5 days, so the cookies stay fresh.