I have been on a baking spree lately. I love autumn, the changing colors, the crisp fall air, chilly weather and big sweaters. There’s nothing like staying home baking with the scent of freshly baked cookies coming out of the oven. Now I’m not normally a sweet craving kinda person, but if there is one thing I crave it’s cookies! One of my favorite store bought cookies are the vegan soft-baked peanut butter I used to get from Trader Joes. I could literally go through bags of them.
There’s just something about peanut butter that’s so comforting. I try not to eat it a whole lot or if I do I always make sure to buy organic since most peanuts are heavily sprayed with fungicide. Usually I opt for the raw almond butter altogether from Trader Joes. But since living in Italy it’s hard to find real peanut butter, the stuff they sell here is called peanut butter but it’s not like any I’ve ever known, lol. So, on our last trip to America I brought some back with me so that I could make some cookies!
Italians are known for it’s their amazing pasteries, and food in general. But being the cookie connoisseur that I am (smiley face) I just haven’t been able to find that perfect cookie the way we have back home from the soft baked ooey-gooey chocolate chip cookie to the crunchy ginger snap cookies. And when you have that specific craving it’s hard to get it satisfied. It’s funny the things you crave when you’re far from home and don’t have easy access to certain ingredients or foods.
These peanut butter cookies are so easy to make and only require six simple ingredients and they’re so much better for you than those yo’d buy in the store. I made these with my 6 year old nephew and he loved them!
These cookies will be a crowd pleaser and trust me know one will even know that they’re vegan, gluten-free or let alone healthy! But what a great feeling to be able to feed your family and friends foods that are not only delicious but that nourish the body.
These cookies are:
-REFINED SUGAR FREE
-SUPER EASY TO MAKE
-SOFT IN THE MIDDLE AND CRUNCHY ON THE OUTSIDE
This recipe is super versatile. If you prefer not to use peanut butter you can use sunflower butter or almond butter instead. It’ll alter the flavor some but they’ll be delicious none-the-less. The addition of salt is totally optional. I’m not one to add salt to dessert recipes ever because I’d just rather keep my salt usage low. But let me tell you it is so worth it in this recipe, I highly recommend you use it all you need is just a pinch.
As for cooking time, if you’re looking for a more soft-baked texture cook them around 12 minutes and let them cool outside the oven for about ten minutes. Let me tell you there’s nothing better than a soft, warm peanut butter cookie straight out of the oven with either a cup of spice tea or a nice glass of coconut milk. If you prefer them on the crunchy side cook them for 15 minutes and let them sit for another ten minutes, before eating. They’ll be nice and crunchy and perfect to dunk in milk. Either way you’ll love them!
These peanut butter cookies are great to take with you as a snack while traveling. I don’t know about you, but when traveling long distances I always crave things I normally would have no desire to eat, mostly junk food. There’s just something about sitting long hours that I suddenly want the worst foods…potato chips, candy and chocolate. I guess it’s just something to do while bored. Even though I always have the healthiest foods prepared I don’t always end up wanting what I’ve prepared, although I make sure to eat it. I’m left with unsatisfied cravings. I find that having a couple healthy indulgences make it that much more enjoyable.
These are also great to pack in your kids lunch bag for school or to have on hand in the house for when they’re looking for sweets. They’re so much healthier for them than store bought, sugar filled, refined and processed cookies and they won’t even know the difference!
I hope you love these cookies as much as me and my nephew did! If you get a chance to make them, don’t forget to leave me a comment below and let me know how you liked them. I always love hearing from you! Also you can tag me with all of your creations on Instagram at @justglowingwithhealth and hashtag #justglowingwithhealth. Enjoy!
Makes 12 Cookies
1 cup organic creamy peanut butter (or almond butter if preferred)
2/3 cup oat flour*
3/4 cup coconut sugar**
2 tablespoons maple syrup**
1 teaspoon baking soda
2 teaspoons vanilla
1/4 cup water
optional 1/8 teaspoon Himalayan salt
INSTRUCTIONS: 1)With an electric blender mix the peanut butter, coconut sugar, maple syrup and vanilla together until mixed well. 2) Add in the dry ingredients slowly adding blending until mixed well. 3) Scoop out into tablespoon size balls onto an oven tray lined with parchment paper and use the back of a fork to flatten in a criss-cross pattern. 4) Bake on 375 degrees for 12-15 minutes depending on how crunchy you want them, 12 minutes will yield a cookie that’s softer and 15 minutes will yield a crunchier cookie. 5) When done take out of the oven and let them cool for ten minutes.
NOTES: If allergic to nuts use sun-butter instead.
*I make my oat flour blending rolled oats in a coffee grinder until it’s a fine flour, but you can also purchase oat flour from the store.
**Coconut sugar can be substituted with pure organic unrefined cane sugar and maple syrup with liquid sweetener of choice.