Ingredients:
• I cup natural peanut butter (either creamy or crunchy or can sub in almond butter)
• 1 cup coconut sugar or pure cane sugar (see note)
• 6 tbsp dairy free milk (I use cashew milk )
• 2 tsp vanilla extract
• 1 cup flour – light spelt, unbleached all-purpose or a 1-1 ratio of Gluten free blend
• 1 tsp baking soda
• 1 generous pinch of mineral salt (but only if your nut butter is salt free)
Instructions:
1. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper
2. In a large bowl, add the peanut butter and sugar and mix until creamy
3. Stir in the dairy free milk and vanilla
4. Mix in the flour, baking soda and salt.
5. Stir all ingredients together. You may need to use your hands at the end if the dough gets tough to stir
Spoon out the dough - I used a tablespoon to get the desired amount. Roll into balls placing dough about 2 inches apart on a baking sheet. Use the back of a fork to make the crisscross pattern for the cookie. Sometimes this stick so you can sprinkle a bit of sugar on the cookie to stop the dough from sticking to the fork.
Place in the pre-heated oven and bake for 10-13 minutes. One tray I did for less time and they were softer and chewier and one tray I baked for longer which gave me a crispier cookie on the outside and softer on the inside. Both were delish!
Allow to cool for a few minutes before lifting cookies off the tray.
Makes about 20-24 cookies depending on the size.
Note: I have made these cookies using both sugars. The cane sugar created a lighter, sweeter taste where the coconut sugar, like brown sugar, gives the cookies a bit of a deeper flavour with a very slight hint of caramel.
Fun food fact:
How to make coconut sugar: Harvesters tap coconut palm sap by cutting into the tree’s flower-bud stem to access the nectar. The sap is then mixed with water and boiled into syrup then allowed to dry and crystallize. They then break it apart to resemble table sugar.
Cane sugar is produced purely from the sugarcane and is minimally processed. The grain is slightly larger and the colour a bit darker since the molasses has not been refined out. This can be used the same as granulated sugar.
Remember though sugar is sugar no matter which one you choose!!!