Vegan and gluten free peanut butter cookies, made with coconut flour and maple syrup. These super healthy cookies taste just like standard PB cookies, despite being free from refined sugar and grains, and they're so easy to make.
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Add the peanut butter, maple syrup, milk, olive oil, vanilla, and salt to a mixing bowl. Stir for thirty seconds with a wooden spoon, until the mixture is smooth.
Add the coconut flour a tablespoons at a time, stirring between each addition. After the final addition, stir for a full 30 seconds. A thick and slightly seized dough should form after stirring. (See above for full notes and tips on this).
Once your cookie dough is ready, roll 12 equal balls of dough and place them onto the prepared baking sheet. Use a fork to press each cookie down, creating a crosshatch pattern. Cookies should be about 2cm (3/4 in.) thick.
Bake at 180C (350F) for 10-12 minutes, or until lightly golden. Cool on the pan for five minutes before removing and letting them cool completely on a wire rack.
Chocolate dip
Use a double boiler or a small saucepan on very low heat to gently melt the chocolate.
Dip the cookies halfway into the chocolate mixture, place them back on the lined cookie sheet, and let the chocolate cool at room temperature until fully set.
Store the cookies in a sealed container at room temperature up to three days, or freeze up to a month.
Notes
• If your peanut butter has salt added, reduce the salt to 1/4 teaspoon.