An empty cookie jar – especially this time of year – is a really sad sight. Sure, you could unwrap a package of those break-apart squares of processed dough, throw the hunks in the oven and fill up your festive countertop container. But wouldn’t it be nicer to lift the lid and pull out a crispy, chewy creation that you made yourself? From real ingredients? In the same amount of time? Yeah, thought so. This recipe is “that” recipe—the one that always turns out, the one that can be turned out fast. In fact, all you need are a few healthy picks from your pantry—no butter, eggs or refrigerated items required.
Vegan Peanut Butter-Coconut Cookies
Ingredients
3/4 cup peanut butter
6 Tbsp maple syrup
1 tsp vanilla
1 cup oat flour
1 tsp baking soda
1/3 cup shredded coconut
Directions
1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, mix together all ingredients except coconut.
4. Scoop dough into balls and roll balls in coconut flakes.
5. Arrange balls on baking sheet and press down with a fork.
6. Bake for 10 minutes.