SOFT VEGAN PEANUT BUTTER COOKIES W/ MAPLE PEANUT BUTTER GLAZE (GF)

INGREDIENTS (dry):

• 1 cup oat flour

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt, or 1/2 tsp if using unsalted pb

• a few dashes of cinnamon

INGREDIENTS (wet):

• 3/4 cup natural peanut butter, salted or unsalted

• 3 tbsp refined coconut oil, melted

• 1/4 cup coconut sugar

• 1/4 cup brown sugar (can sub for more coconut sugar)

• 1/4 cup maple syrup

• 2 flax eggs (two tbsp flaxseed meal + 5-6 tbsp water)

• 2 tsp vanilla extract

GLAZE INGREDIENTS:

• 3 tbsp peanut butter, if using unsalted add salt to glaze

• 3 tbsp coconut oil, refined

• 3 tbsp maple syrup

• 1 tsp vanilla extract

RECIPE:

Preheat the oven to 350 F. Mix the dry ingredients in a medium bowl. Mix the wet ingredients in a separate large bowl. Add the dry ingredients to the wet. Make sure the batter is smooth. Scoop out balls the size of a golf ball. Place them on a parchment paper lined baking sheet, and flatten the balls a bit with fork marks. Bake them in the oven for about 10-12 mins. They will be very soft when they come out of the oven, so let them sit for at least 15-20 mins. While the cookies are baking, make the glaze. In a small saucepan, heat the peanut butter, coconut oil and maple syrup. Remove from the heat, and add in the vanilla extract. Also, add a small pinch of salt if using unsalted peanut butter. Let the glaze sit for a few mins, and it will thicken up, almost to a caramel consistency. You can also place the glaze in the fridge to speed up the process. Once the cookies have cooled and the glaze has thickened, drizzle the glaze over the cookies. It doesn’t have to be in any fancy matter. I take a spoon and drizzle diagonally across one direction, then again the opposite direction.