Vegan Peanut Butter Chocolate Chip Cookies

thevegan8.com

Carol Ann Tee

½ cup (80g) white rice flour (brown will make them crumble, see NOTES below for sub)

¼ cup (32g) tapioca starch

1 teaspoon baking powder

¼ teaspoon fine sea salt (if your peanut butter has added salt, then omit)

½ cup (160g) pure maple syrup

1 cup (256g) natural creamy peanut butter (with no added oils or sugar)

1 teaspoon (5g) vanilla extract

¾ cup (180g) dairy-free semi-sweet chocolate chips

* Note: Please weigh your ingredients for accuracy. We all measure differently and using a scale makes the result much more precise. This recipe is created specifically for peanut butter. Almond butter is much oilier and wetter than peanut butter. So, it is not recommended to sub or the batter will not perform the same way. I have plenty of almond butter cookies on the blog. Try these Chocolate Chip Cookies instead if allergic to peanut butter. note: Note: Please weigh your ingredients for accuracy. We all measure differently and using a scale makes the result much more precise. This recipe is created specifically for peanut butter. Almond butter is much oilier and wetter than peanut butter. So, it is not recommended to sub or the batter will not perform the same way. I have plenty of almond butter cookies on the blog. Try these Chocolate Chip Cookies instead if allergic to peanut butter.

Note: Ingredients may have been altered from the original.

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