I decided to make these healthy versions of peanut butter snickerdoodle cookies this weekend and they were bomb! They are vegan & gluten-free and their crumbly consistency make them irresistible.
3/4 cup gluten-free flour
3/4 cup coconut flour
1/2 tsp. salt
1 tsp. baking powder
1 cup creamy peanut butter (room temp)
3/4-1 cup maple syrup
1 tsp. vanilla extract
1/2 cup white chocolate chips (vegan)
1. Preheat oven to 350 F.
2. In a large bowl, mix flour, baking powder, and salt
3. In a medium bowl, mix the peanut butter, maple syrup and vanilla.
4. Slowly pour the wet ingredients into the dry bowl. Add chocolate chips.
5. Form into cookie balls and flatten them a little on the cookie sheet. Cook for 10-12 minutes.