Soft Whole Wheat Peanut Butter Cookies (vegan) Makes just over 2 dozen cookies Adapted from 101

cookbooks via Oh She Glows 2 cups whole wheat pastry flour (or white whole wheat, or spelt, or all purpose) 1 tsp baking soda 3/4 tsp kosher salt 1 cup natural creamy peanut butter 3/4 cup pure maple syrup 1 1/2 tsp vanilla extract 1/4 cup almond milk (or soy, or regular) 3-4 tablespoons extra virgin olive oil Raw sugar & sea salt for sprinkling Preheat oven to 350F degrees and line a baking sheet with parchment paper or a non-stick mat. Stir the peanut butter, maple syrup, optional olive oil, and vanilla until combined in a large mixing bowl. Sift the flour, baking soda, and salt over the top and stir until just combined. If the dough is hard to work with, chill in the fridge or freezer for 15-30 minutes or until easy to shape. Shape into balls (I like to use a teaspoon) and gently flatten with a fork. If the dough sticks, sometimes moistening your fingers or the fork helps. Sprinkle the tops with salt and raw sugar. Bake for 11 minutes until set.

17 and baking | http://17andbaking.com/2012/01/22/soft-whole-wheat-peanut-butter-cookies-vegan/