Peanut Butter Minus Cookies

Made with the simplest of ingredients, these peanut butter cookies from Victoria Moran’s newest book Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World (Tarcher Penguin, April 2012) are minus gluten, eggs, butter, baking soda, baking powder, and any oil that isn’t naturally occurring in the peanut butter. Moran credits this recipe to Chicago Tribune columnist Kay Stepkin, owner of the Windy City’s legendary bakery and grocer The Bread Shop.
Made with the simplest of ingredients, these peanut butter cookies from Victoria Moran’s newest book Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World (Tarcher Penguin, April 2012) are minus gluten, eggs, butter, baking soda, baking powder, and any oil that isn’t naturally occurring in the peanut butter. Moran credits this recipe to Chicago Tribune columnist Kay Stepkin, owner of the Windy City’s legendary bakery and grocer The Bread Shop.

Peanut Butter Minus Cookies

Featured in Main Street Vegan, written by Victoria Moran with Adair Moran.

Ingredients:

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• 3/4 cup brown rice flour

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• 1/2 cup shelled, roasted peanuts

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• 1/4 teaspoon sea salt

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• 1-1/2 cups smooth peanut butter

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• 1/2 cup maple syrup

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• 1/2 teaspoon vanilla extract

Directions:

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1. Preheat oven to 350 degrees F.

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2. Mix dry ingredients together in a medium bowl.

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3. In a large bowl, thoroughly blend peanut butter, maple syrup, and vanilla. Pour dry ingredients into the wet ingredients all at once. Stir just until moist.

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4. Scoop batter onto a parchment-lined cookie sheet using a 2-inch scoop. Flatten with a fork.

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5. Bake for 12 minutes or until the bottoms are lightly browned.

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6. Remove cookies from the baking sheet with a spatula and place on a wire rack to cool.

More tasty vegan dessert recipes!