Soft and Chewy Plant-Based Peanut Butter Cookies with Almond Milk
"Plant based, oil free- peanut butter cookies, soft and chewy Almond milk"
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These delectable peanut butter cookies are free of oil and made with almond milk for a healthier twist on this classic treat. Soft and chewy on the inside with a crisp exterior and a rich, nutty flavor, you’ll want to make these again and again.
ingredients
- 1 cup creamy peanut butter
- 1 cup all-purpose flour
- 1/3 cup pure maple syrup
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
steps
- 1.
Preheat oven to 350°F.
- 2.
In a mixing bowl, combine peanut butter, flour, maple syrup, almond milk, and vanilla extract until blended.
- 3.
Add baking powder, baking soda, and salt to mixture and stir until just combined.
- 4.
Shape dough into balls and place on a lined baking sheet.
- 5.
Flatten with a fork, forming a crisscross pattern on top of each cookie.
- 6.
Bake for 12-15 minutes or until golden brown.
- 7.
Remove from oven and let cool for 5 minutes before transferring to a wire rack to cool completely.
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