Hungry Haley

it's more than food

Peanut Butter Sea Salt Sugar Cookies (Vegan, Gluten-Free)

Haley HansenComment

Can we just take a minute to show peanut butter some love? 

Peanut butter and I have had quite the relationship - from loving mom's PB & J sandwiches packed in my lunch bag (slathered with Skippy or Jif or whatever that sugar- and oil-laden stuff is these days), to scooping spoonfuls of the natural kind out of the jar and calling that a post-workout dinner (during my ED), to now, following a somewhat high-carb, low-fat full-vegan diet which leaves me craving peanut butter only when I see it standing next to some juicy dates in the pantry. 

And that's pretty much what happened today, except I already ate the dates and cookies sounded just spectacular. While these don't really compare to traditional sugar cookies in color, texture, or ingredients, they bring a fun, nutty, crunchy twist :) 

In fact, all the coconut shreds and hearty oats make them a pretty good pre-run snack! 

Let's just continue all these random thoughts and talk about how in love I am with my new camera! I've been so loyal to my iPhone 6 and its high-quality, easily portable camera, but come on, how could I resist a free hand-me-down Canon? I feel so professional when it clicks :) 

Anyway, these cookies are killer, and I'm so glad I love a healthy dose of peanut butter now and then :) 

Makes about 16 cookies 

1 cup Wild Friends Sugar Cookie PB
2/3 cup shredded coconut
1/2 cup rolled oats
2 tbsp. ground flax seeds
6 tbsp. water
1/2 cup turbinado sugar
sea salt, for sprinkling

  1. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. 
  2. In a small bowl, whisk the flax seeds and water. Set aside to thicken for 5 minutes to make flax eggs. 
  3. Add the PB, sugar, and flax eggs to a large bowl and stir well to combine. 
  4. In a separate bowl, combine the shredded coconut and oats. Toss them in the bowl with the PB and sugar and stir well. 
  5. Drop golf ball-size dough balls onto the baking sheets and then gently flatten with a fork. Sprinkle a touch of sea salt on each one.
  6. Bake for about 14-15 minutes, or until they become slightly firm to the touch. You won't be able to see any golden-brown color, so just bake them until they don't feel fragile at the touch. Keep in mind that they will harden while they cool. 
  7. Cool slightly and serve :) 

Recipe adapted from here.