With my kids being home on summer vacation I like to find simple and easy things to do together that helps make them feel productive enough to encourage independent behaviors while bonding and spending quality time together. An activity I can always count on is cooking/baking. This week I’d like to share our favorite peanut butter recipe, and the best part is … it’s vegan! If you don’t eat peanut butter you can substitute it with almond butter or sunflower seed butter.
Ingredients
1 cup of peanut butter
1 cup of light brown sugar
1 cup of almond flour (coconut or all purpose flour will do)
1 teaspoon baking soda
5 tablespoons of water
2 teaspoons of vanilla extract (optional)
Pinch of salt (optional)
- Preheat your oven to 350 degrees F.
- Grease cookie sheet or line with parchment paper.
- In a large bowl add the peanut butter, sugar, vanilla extract, and pinch of salt and hand stir until creamy.
- Next add your flower, water, and baking soda. At this point the batter will be a little tough so don’t be afraid to get your hands dirty mixing all the ingredients together.
- Using a table spoon, scoop the batter and roll into 1 1/2 inch balls to place on the cookie sheet about 2 to 2 1/2 inches apart.
- Once cookie sheet is full take a fork to flatten the balls making a criss cross pattern.
- Place in the oven for 9-12 minutes.
- Let the cookies cool for about 5 minutes before transferring to a serving plate or wired rack and repeat until all the dough is cooked.
Makes roughly 20 -22 cookies.
Enjoy!
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