2 Cups whole wheat pastry flour, spelt flour, or unbleached all-purpose flour
1 tsp baking soda
3/4 tsp Fine Grain Sea Salt
1 Cup chunky/crunchy peanut butter
1 Cup maple syrup
1/3 Cup Extra Virgin Olive Oil
1-1/2 tsp Vanilla Extract or Vanilla Paste
Preheat oven to 350°F. Place racks in the top third of the oven. Line baking sheets with parchment paper.
In a medium mixing bowl, combine the dry ingredients: the flour, baking soda, and salt. In a separate, larger bowl combine the moist ingredients: peanut butter, maple syrup, olive oil, and vanilla. Stir with a wooden spoon, or with an electric mixer on lowest setting, until combined.
Pour the dry mixture over the peanut butter mixture and stir until the two are barely combined – dough should still be a bit “dusty” looking.
Let batter sit for 5 – 10 min, then give batter an additional quick stir. If the dough seems “loose,” cover the dough-bowl and chill it in the refrigerator for an hour (this will help when you form the cookies in the next step). Otherwise, you’re ready to shape the cookies.
Form the cookies by dropping heaping tablespoon-fuls onto the parchment-lined baking sheets. Press down gently on each dough-ball with the back of a fork. Bake cookies for 10 – 11 min. Be careful not to over-bake or cookies will be too hard and dry.
Remove baking sheet from the oven and allow to cool five minutes before transferring to a cooling rack to cool completely.
Store cooled cookies in a sealed container or cookie jar for up to 1 week.
Make 2 – 3 dozen cookies.