Fonio Peanut Butter Cookies Recipe
Gluten free, oil free, whole-food plant-based, 6 simple ingredients
Equipment
- 1 Danish dough whisk ( alternate: fork or wooden spoon )
- 1 cookie scoop ( small, 1 ½ inch in diameter )
- 1 parchment paper ( alternative: baking mat )
Ingredients
- ¼ cup fonio grain (50 grams) ( or fonio flour )
- ¼ tsp baking powder (1 gram)
- 2 tbsp maple syrup (30 grams)
- 2 tbsp warm water ( 20 grams)
- ¼ tsp vanilla extract (2 grams)
- ⅓ cup peanut butter, lightly salted (85 grams) ( at room temperature )
Instructions
Preheat Oven
- Preheat oven to 350°Fahrenheit (180°F Celsius)
Grind Fonio into Flour
- Pour fonio into high speed blender and blend for 30 seconds until grains are transformed into a fine powder.
Prepare Dough
- Transfer fonio flour into mixing bowl.
- Mix baking powder into fonio flour.
- Combine separately vanilla extract, maple syrup and water.
- Pour these wet ingredients over dry ingredients and mix with dough whisk - you will get a soupy mixture.
- Pour peanut butter into mixing bowl and mix until you get a smooth dough.
- Use silicone spatula to scrape any dough remaining on sides of bowl and on dough whisk.
Shape Cookies
- Use small cookie scoop to place cookies on parchment paper covered baking sheet, about an inch apart.
- Flatten cookies with back of a fork in a criss-cross pattern to achieve uniform thickness of about ⅓ inch.
Bake
- Bake cookies for 16 minutes.
Cool
- Retrieve cookies from oven and allow to cool on baking sheet for two minutes.
- Carefully transfer cookies to cooling rack using cookie spatula.
- Wait at least 10 minutes for cookies to firm up.
Enjoy!
- Enjoy immediately or store in airtight container for up to a couple of weeks.
Tried this recipe?Let us know how it was!