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I adapted this recipe from Gwyneth Paltrow's, It's All Good Cookbook. I switched out the almond butter for peanut butter and sifted all the ingredients together creating a lighter, chewier cookie. Packed with protein and free of refined sugar, this is a great cookie to have on hand postpartum or any time you are trying to eliminate refined sugar or gluten.
Preheat the oven to 350 degrees and line two baking sheets with parchment or silpats. Sift together the flour, sea salt, and baking powder.
In a separate bowl, mix together the peanut butter, maple syrup, and vanilla extract until combined.
Next, combine the dry ingredients with the wet ingredients.
Using a small ice cream scoop (the size of a generous tablespoon), scoop cookies onto the baking sheet, about 2 inches apart.
Wet your fingertips and press down each cookie into a little disk. Sprinkle the top with Maldon salt.
Makes about 24 cookies