1/4cuporganic peanut buttermicrowave for 30 seconds
1/4cupvegan chocolate chips
optional: sunflower seedscranberries and other nuts
Preheat the oven to 325 ° F/ 165° C.
Line a baking sheet with a SILPAT or other silicone baking mat.
Mix all the dry ingredients together, then add in the wet ingredients in order.
Use a wooden spoon or spatula and stir together until together, stirring for about 30 seconds so as to incorporate everything but not over mix. The batter should be sticky and thick.
Using a little less than 3 tablespoons for each cookie, form dough firmly into cookies, and place on baking mat. Leave a little space between each cookie (they won't spread out while baking but will puff up just a little bit).
Bake for 12-15 minutes on the top rack of your oven until tops are golden brown.
Allow to cool for 5 minutes on baking mat then transfer to a wire rack to cool completely. Enjoy!
1. This recipe is vegan and gluten free.
HOW TO STORE: Cookies will last up to 3-5 days in an airtight storage container in the fridge.