Vegan Gluten Free Peanut Butter Cookies Food

VEGAN GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350°F (180°C).
• Line a baking sheet with parchment paper. Set aside.
• In a medium-size mixing bowl, combine fresh, runny peanut butter with almond milk (at room temperature!). Stir until creamy and smooth. If your almond milk is too cold, it may not stir well. Microwave the bowl for 20 seconds to soften the peanut butter if needed.
• Stir in all-purpose gluten-free flour, coconut sugar, vanilla, baking soda, and salt. The dough gets difficult to combine with a spoon so use your hands to form the cookie dough.
• Scoop 2 tablespoons of dough and roll cookie dough into a ball between your hands.
• Place each dough ball onto the prepared baking sheet, leaving 1 thumb space between each ball.
• Repeat until all the dough is formed into balls.
• Press each cookie dough ball 2 times, with the back of a fork, to form a cross on the top of the cookies.
• Bake for 12 to 15 minutes or until golden brown on the side. The cookies will be soft in the middle when out of the oven and that's normal.
• Cool the cookies down for 10 minutes on the rack, then slide a spatula under each cookie to transfer them one by one onto a cooling rack.
• Cool 1 hour to appreciate their best texture.

AWESOME GLUTEN FREE VEGAN PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350.
• In a large bowl combine dry ingredients, set aside.
• In a food processor blend syrup, oil, vanilla and peanut butter.
• Add the wet ingredients to the dry, blend well.
• Shape dough into walnut sized balls.
• Place on a slightly greased cookie sheet and flatten gently with the tines of a fork.
• Bake about 13-15 minutes.
• Cool on wire rack.