These cookies are true to their name. The flavor of the peanuts shines through and isn't masked by other ingredients. They are crispy on the outside, and chewy in the center. I tested them with both sucanat and coconut sugar. The batch with coconut sugar is slightly less sweet. My bet is that any granulated sweetener will work here, such as maple sugar or turbinado sugar. My preference is to always use coconut sugar which is a low-glycemic sweetener. Sunflower butter is another option for those of you who need to eat nut-free.
Ingredients
Wet Ingredients
2 tablespoons
ground
chia seeds
¼ cups
hot
water
¼ cups
unsweetened applesauce
¼ cups
melted
coconut oil
¾ cups
coconut sugar
1 cups
creamy peanut butter
2 teaspoons
vanilla extract
Dry Ingredients
1½ cups
sorghum flour
½ teaspoons
baking soda
½ teaspoons
sea salt
