Ingredients

The following ingredients have 10 Servings
  • 1 3/4 cup bobs red mill  Gluten Free 1-to-1 Baking Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup coconut oil, solid
  • 1/2 cup creamy peanut butter
  • 1/3 cup maple syrup
  • 2 tablespoons unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1/3 cup vegan chocolate chips
  • 1/2 teaspoon coconut oil

Instruction

  • Preheat oven to 375°F.
  • Line a baking sheet with parchment paper and set aside.
  • To a small bowl add gluten free flour, baking soda, salt and cinnamon. Set aside.
  • To a stand mixer add coconut oil, peanut butter, maple syrup and vanilla extract. Using the paddle attachment, mix until smooth.
  • Add dry ingredients and almond milk to stand mixer and mix until well combined.
  • Using a spoon or a small cookie scoop, form small 1″ balls and place 1″ apart on prepared baking sheet. Gently press down on each ball with a fork to create a criss cross pattern.
  • Bake for 10 minutes. Remove from oven and let cool on a cooling rack.