These I made on an early Sunday morning slowly waking myself up with the thought of a nice cup of coffee and a huge bite of a nutty-flavored biscuit to accompany it. These peanut butter cookies are extremely easy to prepare and full of goodness!
Not only do they bring little sparkles of joy in your life but they also deliver some valuable nutrients to your body. A good peanut butter (by ‘good’ I mean bio- and human-friendly produced) may be very beneficial to your diet as it contains the heart-healthy monounsaturated fatty acids and high levels of protein and potassium – all of these quite vital for our healthy functioning.
Nutritious, completely vegan and very, very appetizing… who said cookies are bad for you?! :)
This recipe will make for 15-20 cookies depending on the size you like them to be.
1 ½ cup of peanut butter (I used organic creamy one)
1 ½ cup of rice flour (you may substitute for whatever other kind you have in hand)
1 cup of brown sugar
1 tsp baking powder
1 tsp bourbon vanilla sugar (or a dash of vanilla extract)
½ tsp Himalayan salt (you may skip this ingredient of your peanut butter has salt in it)
½ cup of unsweetened almond milk
- Pre-heat your oven to 190 degrees Celsius
- Line your baking tray with parchment paper
- In a bowl combine together the peanut butter, the brown sugar and the almond milk. I used a whisker to do that, using fork or spoon may work, as well, it will just take few more minutes and a bit more effort.
- Now you can combine the wet mixture with the dry ingredients. Continue to blend until soft sticky dough is formed. Add some more milk or flour depending on the texture. At this point, the dough should be manageable with hands.
- Roll small balls and lay them on the baking tray, with a fork go on and press each ball to flatten it down (this is the classic peanut butter cookie look) or do that in an alternative clever way
- Bake for 8-10 minutes