Gluten-free, maple-sweet, vegan. Delicious baked & raw.
Ingredients
- 1 1/2 cups (140 g) oat flour
- 1/2 cup (75 g) buckwheat flour
- 2 tablespoons (12 g) hazelnut flour
- 1 teaspoon baking soda
- 3/4 teaspoon fine grain sea salt
- 1 cup (230 g) your preferred nut butter
- 1 cup (280 g) maple syrup
- 1/3 cup extra virgin olive oil
- 1 1/2 teaspoons vanilla extract
- 1 cup (180 g) dairy-free chocolate chips
Steps
- Preheat oven to 350F degrees. Place rack in top third. Use stand mixer with paddle, or mix by hand.
- Mix wet ingredients.
- Leaving out chocolate chips, add dry ingredients to wet mixture. Mix until combined. Let sit for 5 minutes, then mix a bit more.
- Fold and mix in chocolate chips.
- By heaping tablespoonful, drop onto parchment-lined baking sheet.
- Bake for 13-15 minutes
- Cool 5-10 minutes before serving
Lastly
If any dough remains, cover and store in refrigerator for up to a week. The dough can, and likely will be, enjoyed raw.
Makes 18-24 cookies
Adapted
from Heidi Swanson’s 101cookbooks Peanut Butter Cookies
the wildwise 