Finding enjoyable food that is IC friendly can be quite challenging, especially desserts which typically include highly acidic fruit or chocolate. Luckily, I came across this vegan recipe and I love them! I will say they can be a little dry but most peanut butter cookies are, but with a glass of almond milk, it'll go down just fine.
Ingredients:
1 cup of your favorite natural or organic peanut butter (or almond butter)
I had to slightly warm it up so it would be easier to mix
1 cup sugar
(I reduced mine to half a cup)
6 tablespoons almond milk (or other milk alternative, room temp)
(Had to add a little more at the end to get the consistency I wanted)
2 teaspoons vanilla extract
1 cup flour
I used whole wheat flour
1 teaspoon baking soda
generous pinch of salt (only use if peanut butter is unsalted)
Instructions
Preheat the oven to 350 degrees F. Line 2 cookie sheets with silicone mat, parchment paper or leave ungreased.
In a large bowl, add the peanut butter and sugar and mix until creamy. I microwaved my peanut butter for about 15 seconds just so it's a little easier to stir. Then a stir in the almond milk and vanilla.
Next, add the flour and mix to combine. The dough will get thick and be hard to stir so I use my hands to finish mixing it like bread dough.
Make into balls, a little bit bigger than an inch.
Place the balls about 2 1/2 inches apart on a baking sheet. Use a fork and flatten the ball in a crisscross pattern. Optional: sprinkle with sugar or coarse salt.
Bake, on the center rack, for 10 – 13 minutes (13 minutes will make a crispier cookie that’s tender inside).
Let cool a few minutes, transfer cookies to wire rack and repeat with remaining dough. Makes about 20 – 24 cookies
Recipe from:
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