I love making small batches of cookies! You get all the enjoyment of baking as well as an opportunity to do a bit of experimenting without the possibility of wasting too many ingredients. It also limits the amount of gorging you might do on the 50 or so cookies a full batch usually produces. This one turned out somewhere between a proper peanut butter cookie & a graham cracker. Down right delicious!
1/2 cup whole wheat graham flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup cashew butter
1/4 cup almond milk
1 tablespoon coconut oil
1/4 cup pure maple syrup
Mix flour, baking soda & salt in a small bowl. In a separate bowl, combine cashew butter, almond milk, coconut oil and maple syrup. Pour dry mix into wet and stir until just combined. Spoon drop batter onto a non-stick covered or lightly oiled baking sheet, press gently with a wet fork to get imprint. Sprinkle with a tiny bit of turbinado sugar. Bake in an oven set at 350 for near 12 minutes, or until lightly browned. Let cool & enjoy.
Makes 12.
