| Yield | |
|---|---|
| Source | Served at the Thomas Shepherd Inn |
| Prep time | 30 minutes |
| Recipe Types | Snacks and Treats Vegan |
| Yield | |
|---|---|
| Source | Served at the Thomas Shepherd Inn |
| Prep time | 30 minutes |
| Recipe Types | Snacks and Treats Vegan |
I made these for a guest with allergies to cane sugar, eggs, and dairy. Everybody else liked them, too.
| 1⁄2 | c | real maple syrup |
| 1⁄4 | c | canola oil |
| 1⁄2 | c | chunky peanut butter, natural, no-sugar added |
| 1 | t | pure vanilla extract |
| 1 | c | unbleached flour |
Pre-heat oven to 350 degrees.
Mix maple syrup, oil, peanut butter and vanilla in a medium bowl. Add flour and mix until combined well - do not over-mix. Drop generous teaspoons of mix onto a greased or parchment-lined cookie sheet. Press a fork across the top of the cookie to flatten, both directions.
Bake for 20 - 23 minutes. Allow to cool for 5 minutes before removing from the cookie sheet.
You may need to add a bit more flour if mixture is not stiff enough to hold together - I made these on a humid day and they need a little extra flour help.