Ingredients
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2 cups whole wheat pastry flour
1 cup natural-style peanut butter
1 cup maple syrup
1/2 cup extra virgin olive oil
1 teaspoon baking soda
3/4 teaspoon fine grain sea salt
1 1/2 teaspoons vanilla extract
Preparation
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Preheat oven to 350F degrees.
In a medium mixing bowl combine the flour, baking soda, and salt.
in a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla.
Pour the flour mixture over the peanut butter mixture and stir until barley combined ( still a bit dusty looking).
Let sit for 5 minutes, give one more quick stir (just a stroke or 2).
Drop by heaping tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently with the back of a fork.
(Note: this I a loose batter, so if you're set on doing criss-crosses, go ahead and chill the batter for an hour or so before this step).
Bake for 10-11 minutes. Keeping an eye on them so they don't over bake. Or they'll be dry.
Let cool five minutes and transfer to a cooling rack.
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