#NationalPeanutButterCookieDay

A soft, warm, peanut butter cookie is my second favorite cookie ONLY to a soft, warm, chocolate chunk peanut butter cookie which will always be number one. Something about soft, warm, chocolate + peanut (or almond) butter cookie makes my heart go pitter patter! With it being #NationalPeanutButterCookieDay of course I went in search of a healthy version of the peanut butter cookie. With Elana’s Pantry being my go-to for healthy version of my favorite treats (and most dishes), I didn’t have to far to find THIS. If you make a batch I have no problem being your taste tester!

Vegan Peanut Butter Cookies

Serves:12cookies

Ingredients:

1 cup blanched almond flour (not almond meal)
½ teaspoon celtic sea salt
¼ teaspoon baking soda
½ cup creamy peanut butter or sunbutter
¼ cup agave nectar or honey
2 tablespoons palm shortening
1 teaspoon vanilla extract

Instructions:

In a small bowl combine almond flour, salt, and baking soda
In a medium bowl mix peanut butter, agave, shortening, and vanilla with a hand blender
Blend dry ingredients into wet until combined
Scoop dough 1 tablespoon at a time onto a parchment paper lined baking sheet
Use a fork to flatten in a criss-cross pattern
Bake at 350°F for 6-12 minutes until golden around the edges
Serve