Episode 4 Peanut Butter Snickerdoodles

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Ingredients • 1T Ground Flaxseed • 3T Water • 1.5 cups all-purpose flour (I used Einkhorn and had to add 3/8 cups for the right consistency) • 1 cup homemade oat flour • 1 tsp. baking powder • 1/2 tsp. baking soda • 1/4 tsp. sea salt • 1 cup maple syrup • 1/2 cup coconut oil, softened but not melted (I used MCT oil) • 1/2 cup natural creamy peanut butter • 1 tsp. vanilla extract • 1/4 cup cane sugar • 1 T cinnamon • Baking at altitude • I set the oven temp to 375 and baked the cookies for about 10-12 minutes. Once cooled, they were the perfect consistency and texture. • Notes • I personally prefer the regular snickerdoodles (the ones made with butter) because I feel like the peanut butter overwhelms the traditional snickerdoodle flavor and you lose the cinnamon sugar aspect of the cookie. • Things I Recommend (payment received for purchases made via amzn links, thanks!) • Book: Love Lemons Every Day by Jeanine Donofrio and Jack Mathews: https://amzn.to/3h6hesT • Silicone Baking Sheets: https://amzn.to/2KFCh9w • MCT Oil (I use this in most recipes that call for coconut oil or other types of oil): https://amzn.to/3mCAsaH • Bob's Red Mill Flaxseed Meal: https://amzn.to/2J5hED0 • Bob's Red Mill Old Fashioned Rolled Oats: https://amzn.to/2WuASFo • I really like my silicone spatulas. I got them at CostPlus but I’m sure they can be found anywhere, they’re super easy to clean and easy to work with for various cooks/bakes - https://bit.ly/3mU2KOI

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