So I made these vegan peanut butter cookies for the kids today for the first time. Knowing I don’t really care for peanut butter, nor do I eat it (it’s not Paleo), I figured I was safe. Well, after a long afternoon with the smell in the house, I thought, okay, I’ll just try one. I should have known better! Guess what my dinner ended up being? Ridiculous! Anyway, I’ll sum it up to a cheat day for me. We all deserve one now and then though, right? This one was certainly unexpected though. Anyway, needless to say, these cookies are really good!
Vegan Peanut Butter Cookies
- 1 cup blanched almond flour
- ½ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- ½ cup creamy roasted peanut butter
- ¼ cup honey
- ¼ cup dark chocolate chips (optional)
- 2 tablespoons Spectrum vegan shortening (Whole Foods)
- 1 teaspoon vanilla extract
In a small bowl combine almond flour, salt and baking soda. In a medium bowl mix together peanut butter, honey, shortening and vanilla. Blend dry ingredients into wet with hand blender, or spoon, until well combined. Scoop dough 1 tablespoon at a time onto a parchment paper lined (or spray) baking sheet. Bake at 350° for 6-12 minutes until golden around the edges. Let cool and enjoy. Cool almond or coconut milk with it is a must!