Time: 20 minutes Servings: Lots! 2 baking sheets of medium cookies
OK, OK, I know what you're thinking! I've removed all the yummy stuff and there's no way these still taste good! But I promise you these are darn good peanut butter cookies and they are 100% anti-inflammatory, which makes them so much sweeter, am I right?! My little sticky toddler's fingers can't get enough!
What you need:
1 cup extra virgin coconut oil
2 x vegan egg replacers (or make your own with 2 tbsp flaxseed to 6 tbsp water)*
1 cup smooth peanut butter
1 tsp vanilla extract
1/2 cup granulated monk fruit sweetener or 3/4 cup coconut sugar
2 cups fine-ground almond flour
1/4 cup coconut flour
2 tsp baking soda
1 tsp salt
What to do:
Preheat your oven to 350 degrees Celsius
Melt your coconut oil in a small pot over med-low heat
Add your vegan egg replacers into a large mixing bowl with the rest of your wet ingredients including coconut oil when melted
Add and mix your dry ingredients into the wet, one by one until you have a nicely formed dough
Line 2 baking sheets with parchment paper and roll 1-inch balls in your hands to create medium-sized cookies. Press cookies down with your fingers and leave at least 1 inch on all sides between cookies.
Bake each tray separately for 12 minutes. I always leave half out for us to enjoy throughout the week and freeze the other half!
If you make this recipe, please take a photo and tag @yourbestlifewithlisa
*Note: I've only used the egg replacer so I can't confirm if flaxseed eggs will work!