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.

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

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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