Raw Peanut Butter Cookies

• Refrigerated

  • 1/4 cup Almond milk

• Condiments

  • 1/4 cup Peanut butter, unsweetened unsalted raw

• Baking & Spices

  • 1/2 cup Almond flour
  • 1/4 cup Coconut flour
  • 1 pinch Sea salt
  • 1/2 tsp Vanilla bean

• Drinks

  • 2 tbsp Coconut nectar

• Other

  • Add 1 tablespoon Organic Burst Maca Powder
  • Superfood Boost (optional:

Found on rawmanda.com

Description

Ingredients

• ½ cup almond flour
• ¼ cup coconut flour (simply process desiccated coconut until extra fine)
• ¼ cup peanut butter (raw, unsalted, unsweetened)
• ¼ cup almond milk
• 2 tablespoons coconut nectar, agave or liquid sweetener of choice
• ½ teaspoon vanilla bean (optional)
• pinch sea salt (optional)
• --
• Superfood Boost (optional):
• Add 1 tablespoon Organic Burst Maca Powder

Directions

• Sift the coconut flour into a mixing bowl, then add almond flour and remove any clumps.
• Add all remaining ingredients and stir together until evenly combined.
• Let the mixture sit for a few minutes until the dough thickens a bit.
• Transfer mixing bowl to the refrigerator for 1-2 hours. This step to firm up the cookie dough helped me score the tops of the cookies a lot easier.
• Scoop out about 1 tablespoon of cookie dough, roll into balls and flatten slightly.
• Place cookies onto a parchment paper lined tray.
• Score the tops of each cookie by using a fork to press down on the cookie balls, further flattening them about ½ inch thick. I found that dipping the fork into a bowl of water helped me score the tops easier.
• Sprinkle sea salt over the tops of the cookies.
• Transfer cookies to a teflex tray and place in the dehydrator for 12-16 hours. Dehydrate for longer if you want to store them for a longer shelf life.
• Optional: To make nutter butters, spread additional peanut butter between two cookies.
• Store cookies in the refrigerator.