Vegan Peanut Butter Cookies – 20 min no-chill

• Vegan

• Refrigerated

  • 1/3 cup Non-dairy milk- *see note

• Condiments

  • 3/4 cup Peanut butter- *see note, fresh ground

• Baking & Spices

  • 1 2/3 cup All-purpose flour, organic
  • 1 tsp Baking soda
  • 1/3 cup Coconut sugar
  • 1/2 tsp Pink salt
  • 1/3 cup Turbinado sugar
  • 1 tsp Vanilla extract
  • 1 Sprinkle With extra turbinado sugar

• Oils & Vinegars

  • 1/3 cup Coconut oil

Found on whereyougetyourprotein.com

Description

Ingredients

• 1 2/3 cup organic all purpose flour
• 1/2 teaspoon pink salt
• 1 teaspoon baking soda
• 1/3 cup coconut oil, solid
• 1/3 cup turbinado sugar
• 1/3 cup coconut sugar
• 3/4 cup fresh ground peanut butter- *see note
• 1/3 cup non-dairy milk- *see note
• 1 teaspoon vanilla extract
• Sprinkle with extra turbinado sugar

Directions

• Preaheat your oven to 350ºF.
• Mix the dry ingredients in a medium bowl and set aside.
• In a large bowl, cream together the coconut oil and sugars.
• Add in the remaining wet ingredients and mix until combined.
• Pour half of the dry ingredients into the bowl of wet and mix.
• Pour in the other half and mix until fully combined. The dough should be soft and easily stick to its self. If your dough is a bit dry add a teaspoon or 2 more of non-dairy milk.
• Place a Tablespoon of dough on your baking sheet. Using the bottom of a cup (or palm of your hand like I did) gently smash each cookie.
• Using a fork, crosshatch each cookie then sprinkle with turbinado sugar.
• Bake at 350º for 10 minutes to achieve a soft cookie. Baking longer than 10 minutes may result in crunchy cookies.
• Serve these soft peanut butter cookies with a glass of non-dairy milk and watch them disappear!