VEGAN PEANUT-BUTTER-MAPLE COOKIES (GLUTEN-FREE)

NO-FUSS (LOW-SUGAR) PEANUT BUTTER COOKIES #glutenfree #vegan #easybaking #sarahcopeland #peanutbuttercookies

I bought a jar of Jiff peanut butter yesterday. If you’re here, you probably already know I’m not exactly the Jiff kind of mom. My kids have been raised on freshly ground, natural peanut butter, and even that as a sometimes treat (if you’re curious, our favorite is Santa Cruz).

But I was a 1980’s Jiff kid, through and through—Jiff on white Wonder bread, with Smucker’s grape jelly. Honestly, what is better?

In these times we fall back on comfort, and old classics, so there I was at the store, gloves on, kids quarantined safely in the car (this was the corner store, actually, where I could see them from the two aisled store), running in to buy a single jug of milk. Somehow I came out with Jiff.

It was peanut butter cookies I was after. And they happened that very day—within the hour of our return home. And boy did they hit the spot.

I hope, in these times, you can forgive a less-than-stellar photo here because I made these late at night and we ate almost the entire batch the next day after family lunch, but these are too good not to share. They’re based on a favorite recipe from my second book, FEAST—low sugar, tender and peanut-buttery, all while being secretly vegan (unless you decide to use butter, which is totally OK) and gluten-free. For years I made them with natural peanut butter, and I’m sure I will again, but for the times we’re living in, nearly four weeks into a family quarantine—my old creamy stand-by was a perfect fit.

Serve with a tall glass of milk.

VEGAN PEANUT BUTTER-MAPLE COOKIES (GLUTEN-FREE)

Adapted from Feast, by Sarah Copeland with permission by Chronicle Books, 2019

2 cups Brown Rice Flour

1 teaspoon baking soda

3/4 teaspoon fine sea salt

1 cup peanut butter (creamy)

1/2 cup pure maple syrup

2 tablespoons to 1/4 cup unbleached raw sugar

1/4 cup plus 2 tablespoons coconut oil (or butter)

PREP TIME: 5 MINUTES

TOTAL TIME: 20 MINUTES

MAKES 36 COOKIES

Whisk together the flour, baking soda, and salt in a medium bowl. Beat together the peanut butter, maple syrup, sugar, and coconut oil (or butter) in the bowl of a stand mixer fitted with the paddle attachment until smooth. Add in the flour mixture and stir with a spatula until it just comes together.

Preheat the oven to 350°F/180°C/gas 4, using the convection setting if available. Line a baking sheet with parchment paper. Scoop a heaping 1 tbsp of dough, roll into a ball, and place on the prepared baking sheet. Repeat with the remaining dough, leaving about 1 in/2.5 cm between balls. Refrigerate for 20 minutes. 

Gently press a fork into each ball to make a simple design with four lines on the top. Bake until puffed and set (they will still feel soft, but will stiffen as they cool), about 10 minutes. 

Let the cookies cool slightly on the baking sheet. Transfer to a rack to cool completely for a crunchier texture. Wrap extras in an airtight container for up to 2 days, or freeze for up to 2 weeks. 

recipes belong to Sarah Copeland, and should not be pinned or posted without attribution. **

ENTERTAINING, BAKE SHOP, HANDMADE, GIFTS, RECIPESSarah Copelandeasy baking, bake shop, Gluten Free, peanut butter, vegan, vegetarian, Feast: Generous Vegetarian Meals for Any Eater and Every Appetite