F L O U R L E S S P E A N U T B U T T E R C O O K I E S R E C I P E
☂ 1 cup of creamy peanut butter (the cheap stuff, I used Kroger brand)
☂ ½ cup light brown sugar
☂ ½ cup silken tofu (i use Morinaga Silken Tofu that comes in a 12 oz. box and is in the canned food isle of the grocery store)
☂ 1 tsp. pure vanilla extract
☂ ½ tsp. fleur de sel sea salt (or ¼ tsp. table salt)
☂ ½ tsp. baking soda
☂ Preheat oven to 350F degrees.
☂ In a bowl, mash up the silken tofu with a fork until it almost smooth and will blend easily into the dough.
☂ To the tofu add the rest of the ingredients and mix them together until everything is well combined.
☂ Line one cookie sheet with parchment paper (I usually spray the cookie sheet first so that the parchment will adhere to the cookie sheet.)
☂ Form the cookie dough into 9 balls and place on the cookie sheet.
☂ Get a cup of warm water and a fork. Dip the fork in the water before stamping each cookie as show in the first photo. Dipping the fork in the water prevents the cookie from sticking to the fork.
☂ Place the cookies in the oven for 14-16 minutes depending how crunchy you like your cookie.
☂ After baking pull the cookies out of the oven and let them sit for at least 30 minutes to harden. When you first pull them out they will seem too soft and not done, but they just need to sit.
☂ WALAH! Enjoy and start feeling nourished♥