With that being said, this is not your average peanut butter cookie recipe (but this is). I prefer the recipe below, but will sometimes replace the almond milk with additional maple syrup (or vice versa). They’re especially delicious when made with a few scoops of hemp protein powder and a handful of cacao nibs. You know, something to add a little umph! to these plain ass cookies.
PEANUT BUTTER BREAKFAST COOKIES (GF)
1/2 c. natural peanut butter
1/4 c. pure maple syrup
1/4 c. almond milk
1/4 c. flax seed meal
1 1/2 c. oat groat flour
Preheat oven to 350˚F. Line a small baking sheet with a silicon mat or parchment paper; set aside. In a small bowl, stir together the peanut butter, maple syrup and almond milk. Mix in the flax meal until combined, then stir in the flour. Using a large cookie scoop, drop the dough onto the prepared baking sheet. Press with a fork then bake at 350˚F for 12 minutes. Transfer to cooling rack then store in an air tight container (preferably in the refrigerator).
Yield: 7 cookies, one for every day of the week