INGREDIENTS
▢⅓ + ⅓ cup PB2 divided (or other brands of peanut butter powder) *
▢4 tablespoons water
▢¼ cup maple syrup **
▢¼ cup peanut butter
▢½ cup oat flour (use gluten-free if needed)***
▢1 teaspoon baking powder
▢pinch of salt (optional)
INSTRUCTIONS
Preheat oven to 180C / 350F.
In a medium bowl, combine ⅓ cup of peanut butter powder together with 4 tablespoons of water. Next, add peanut butter and maple syrup into the bowl and mix well.
Mix in oat flour, rest of the PB2, along with oat flour and baking powder. Mix until everything is well incorporated and a dough is formed.
Roll dough into balls, about 1.5 tablespoon per ball. (I like using a trigger cookie dough spoon to make the process easier.) Slightly flatten them before using a fork to make a crisscross indent.
Bake for 6-8 minutes, or until edges are firm. Let it cool for 5-10 minutes before digging into them!
NOTES
Avoid overbaking cookies – As these PB2 cookies are lower in fat, they tend to turn dry and crumbly when overbaked. Take them out of the oven when the edges appears firm, but the center still look slightly undercooked. They will continue to cook out of the oven.
If you are enjoying them the day after, I highly recommend heating them up in the oven at 180C / 350F for 5-8 minutes, or in the microwave for 15-20 seconds. They are best when they are slightly warm!
✨VARIATION + OPTIONAL ADD-INS
To make chocolate flavored PB2 cookies, you can either use chocolate PB2 or add in 2-3 tablespoons of cocoa powder.
Throw in your favorite chocolate chips (love these Enjoy Life morsels) or chocolate chunks to make them extra sweet and decadent!
Chop up a handful of peanuts and mix them in to give these cookies some extra texture and crunch.
Sprinkle them with either powdered sugar or sea salt flakes immediately after they are done baking.
https://www.myplantifulcooking.com/vegan-flourless-peanut-butter-cookies/#recipe
