Wheat-free Peanut Butter/Seed Butter Cookies

Yield: 26 big cookies, or 40 smaller ones.
Bake time: 350 degrees for 9-12  minutes (depending on if you like a squishy or crispy cookie, I like them squishy.

I made this batch with smaller cookies and coconut sugar, they were crispier than the ones with maple syrup. Choose your poison accordingly!

I live with cookie monsters, so this is the recipe doubled (yield as above) and with options, because I’m not a big rule follower. Which SOMETIMES ends in cookies I have to suffer through.

Ingredients:
1 1/3 cups Rolled Oats (I used quick oats!)
2 tsp baking soda
1 cup all-natural (sugar-free) peanut butter
1 cup of tahini (or two cups peanut butter total)
4 large free-range eggs
3 tsps (or two glugs) vanilla

A few dashes of cinnamon
Sprinkle of salt

1 cup coconut sugar or 1/2 cup maple syrup (*I like mine less sweet, more as coffee dippers or toddler snacks,  if you like sweet, add more! If you’re adding chocolate chips, you should be fine)

Optional: 1 cup of chocolate Chips

Directions:
Mix oats and baking soda in separate bowl.
Mix together all other ingredients, then fold in dry ingredients. Fold in your chocolate chips if you’re using them.

Scoop 2 inch balls roughly 2 inches a part onto baking sheet. Flatten with fork.

Place in oven for 9-12 minutes. They will look undercooked, let them sit on the baking sheet for a few minutes before transferring to cooling rack or face hole.

*I made this batch below with bigger cookies and maple syrup, they were fluffier and less sweet.  Toddler still approved.*

 

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