Loved by Lucy* (Senior Guest Services Agent)
INGREDIENTS
1 cup natural peanut butter (270g), creamy or crunchy (or almond butter)
1 cup sugar (192g)
6 tablespoons of milk, room temperature
2 teaspoons vanilla extract
1 cup flour (120g), light spelt, unbleached all-purpose, or 1-1 gluten free blend
1 teaspoon baking soda
Generous pinch of mineral salt (if nut butter is unsalted!)
Prep time: 10 minutes
Cook Time: 15 minutes
20 - 24 cookies
Best day of, but keep well in an airtight container for 3 - 4 days
METHOD
Preheat. Set the oven to 350°F and line a cookie sheet with parchment paper or leave ungreased.
Make the dough. In a large bowl, add the peanut butter and sugar and mix until creamy. Stir in the milk and vanilla. Next, add the flour, baking soda, and salt, mix to combine. As the dough gets quite tough while mixing, you may need ditch the spoon and get your hands dirty!
Roll and flatten. Using a 1.5 tablespoon scoop, scoop out the dough and roll into balls, about 1 ¼ inch. Place the balls of dough about 2 ½ inches apart on a baking sheet. Using the back of a fork, flatten in a crisscross pattern. Optionally, sprinkle with sugar or coarse salt.
Bake. Place in the oven and bake for 10 - 13 minutes (13 minutes will yield a crispier cookie that's tender inside). Let cool for a few minutes, transfer cookies to wire rack and repeat with remaining dough.
Store. Cookies can be stored in an airtight container on the counter for 5 days. They do well loosely covered on the counter for 2- 3 days as well. To keep longer, store in the refrigerator for up to 2 weeks.
To freeze. Let cookies cool completely, store in freezer safe container for up to 2 months.
*Adapted from The Simple Veganista's 1 Bowl Vegan Peanut Butter Cookies
Photos by Priscilla Du Preez