WHOLE30| GLUTEN-FREE | DAIRY-FREE
▢1 cup smooth peanut butter ▢1 ¼ cups coconut sugar ▢2 tbsp maple syrup ▢½ cup vegan butter, I like Miyokos or Kite Hill brands ▢1 tsp vanilla extract ▢2 eggs ▢1 ⅓ cups gluten free all-purpose flour, I like King Arthur brand! ▢1 tsp baking soda ▢½ tsp baking powder ▢¼ tsp salt
– Preheat your oven to 350. Combine the peanut butter, coconut sugar, maple syrup, vegan butter, vanilla, and eggs in a bowl and mix well.
– In a separate bowl, combine the gluten free flour, baking soda, baking powder, and salt and mix.
-Add the dry ingredients to the wet and stir to combine. Form the dough into 30 balls – I like to use a 1-inch cookie scoop to keep them all the same size.
– Use a fork to press down on each cookie to flatten and make a criss-cross imprint pattern on the top. Bake for 9-10 minutes. - And let cookies cool completely!