H4TG believes that food is a great connector and that sharing recipes are a piece of our heart that tell a story. During this season of gratitude the H4TG Family extends their stories and invites you to share yours by posting and tagging us on social media.
Melissa's Thoughts of Gratitude:
I have learned that gratitude is not something we find, but it is something we cultivate. Today, I cultivate gratitude for the experiences in my life as they have made me who I am today: loving, compassionate, and centered.
I do not have a photo as they are all copyrighted, but here is a good quote: “The strength of my soul was born on the backs of moments that brought me to my knees.” - S. L. Heaton.
Recipe and Instructions: Vegan Peanut Butter Cookies
Prep Time: 40 minutes. Cook Time: 10 minutes. Total Time: 50 minutes. Serving size: 20
These dairy-free and vegan peanut butter cookies are easy and delicious! They have a rich peanut butter flavor and melt-in-your-mouth texture.
Ingredients:
1 tablespoon ground flaxseed
3 tablespoons water
1½ cups all-purpose flour, spooned and leveled
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon sea salt
½ cup coconut oil, soft but not melted
½ cup cane sugar
½ cup brown sugar
¾ cup creamy peanut butter*, see note
1 teaspoon vanilla extract
Instructions:
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a small bowl, combine the flaxseed and water and set aside to thicken for 5 minutes.
In a medium bowl, combine the flour, baking soda, baking powder, and salt.
In a large bowl, combine the coconut oil, cane sugar, brown sugar, peanut butter, and vanilla. Stir in the flaxseed mixture and mix well.
Add the dry ingredients to the wet ingredients and stir until just combined. Chill dough for 30 minutes.
Scoop dough using a 2-inch cookie scoop and roll into balls with your hands. The dough should be on the dry side. If it’s too dry and crumbly to work with, add water, 1 teaspoon at a time, until it comes together. Flatten slightly and place on the baking sheet. Use a fork to make cross-hatch marks. Bake for 12 to 13 minutes. Remove from the oven and let sit on the baking sheet for 10 minutes before transferring to a cooling rack.
Notes
*Look for creamy peanut butter with a smooth consistency to make this recipe, not the dry, stiff stuff that you might find at the bottom of a jar. Even when your nut butter is runny, this recipe makes a stiff cookie dough. If your peanut butter is too dry, the dough may crack, and it will be difficult to form cohesive cookies. This recipe was tested with 365 organic no-stir creamy peanut butter and 365 natural creamy peanut butter.
Tip: If you store your peanut butter in the fridge, allow it to sit at room temperature for an hour before making this recipe.
Find it online at https://www.loveandlemons.com/vegan-peanut-butter-cookies/