I love cookies. I think everyone loves cookies- it’s part of human nature. But traditional cookies have problems. Butter. Eggs. FLour. Sugar. You know, the main ingredients? The ones that make cookies tasty? Yeah. They’ve got to go.
When I first went vegan, I didn’t care about nutrition- I was what I call a ‘fun vegan’- I ate Oreos, Sour Patch Kids, Ben and Jerry’s almondmilk ice cream by the pint (note: my last meal on earth will be a pint of Ben and Jerry’s and a 44 oz Coke Slurpee). Essentially, I didn’t care what I was putting into my body, as long as no animals suffered.
Then I started college, and my mental health took a nose dive. Could it have been constant access to coffee? Maybe. Co
I thought it was so unfair! I was already vegan! Why wasn’t I happy and healthy? Oh. Maybe it was all the Oreos, and Diet Coke, and french fries…
I started creating and changing recipes to cut out white flour, refined sugars, process oils, everything nasty and artificial. These cookies were my first major success, and I always keep the ingredients on hand. Fluffy, chocolatey, peanut-buttery goodness- I could probably eat a whole batch.
Peanut Butter Cookies
- 1 cup natural peanut butter (I use Smuckers)
- 2/3 cup organic coconut sugar
- 4 tbs organic unsweetened applesauce
- 4 tbs coconut flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp vanilla extract
- 1/4 cup raw cacao nibs
Combine all ingredients except cacao nibs until a soft dough forms. Stir in cacao nibs. Refrigerate dough for at least an hour. Preheat oven to 350 degrees F. Roll dough into 1 to 1.5-inch balls, placing on a baking sheet lined with a silicone baking mat or parchment par. Gently flatten with a fork. Bake for 8 to 10 minutes. Let cool for at least five minutes before serving. Eat of freeze within five days.
Nutrition: 119 calories, 6.6 g fat, 10.2 g carbs (1.5 g fiber, 7.1 g sugar), 3.2 g protein
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