Super Soft Peanut Butter Cookies {Dairy-free}

These "nutter-doodles" are a perfectly light and fluffy combination of soft snickerdoodles and peanut butter cookies. {Dairy free}

Prep Time 15

Cook Time 10

Total Time 25

Author Dena Norton

Ingredients

1 cup coconut oil measure in solid state, softened
2 eggs
1 cup organic raw sugar plus more for topping
1/2 cup pure maple syrup
1 cup natural peanut butter
2 tsp pure vanilla extract
3 1/4 cups organic umbromated unbleached flour*
4 tsp baking powder
1/4 tsp sea salt

Instructions

Preheat oven to 400 degrees.
In a large mixing bowl, cream softened oil, sugar and maple syrup.
Add eggs, peanut butter and vanilla and stir until well combined.
In a separate bowl, stir together flour, baking powder and sea salt.
Gently stir dry mixture into wet until thoroughly combined.
Place additional sugar for topping in a small bowl.
Roll dough into 1" balls, then coat with sugar topping before placing on a parchment-lined cookie sheet.
Bake for approximately 10 minutes, or until surface begins to crack. These won't brown much - when done, the surface will be only slightly golden.

Notes

* Buying unbromated, unbleached flour ensures the flour has not been treated with potassium bromate (linked to thyroid dysfunction and possibly cancer) or chlorine gas (produces "alloxen," a substance that may increase risks for diabetes and cancer).