Peanut Butter Cookies

Approximately 15mg per cookie

INGREDIENTS

• 1/3 cup J & Jay’s Coconut oil

• 1/3 cup almond milk

• 1 tbsp vanilla extract

• 1 cup creamy or crunchy peanut butter

• 2/3 cup cane sugar (or granulated sugar)

• 1 1/2 cup AP flour

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

INSTRUCTIONS

1. In a small saucepan over low heat, stir together J & Jay’s coconut oil, almond milk and vanilla extract until warm and combined.

2. Pour into a large mixing bowl and add the peanut butter and sugar. Stir until well combined (small peanut butter lumps are ok). Add the flour, baking soda, baking powder and salt then stir together with spatula until combined into a cohesive dough.

3. Cover and refrigerate for about 25 minutes. Preheat oven to 350°F and line two baking sheets with parchment paper.

4. Remove the bowl with the dough from the refrigerator. Make ~24 1 1/2 tbsp-sized balls and place them onto the baking sheet. Roll the balls between your hands to make them as spherical as possible. Place them 2 inches apart on the baking sheets.

5. Use a fork to flatten the balls and make a criss-cross pattern. Sprinkle the tops with a little sugar.

6. Bake each tray separately, about 13 to 14 minutes total, until edges are just firm. Cool for 5 minutes on the tray, then remove to a cooling rack.

7. Serve once cooled.

TIPS

• Dosage can vary based on cookie size and amount of infused coconut oil used.

• Instead of J & Jay’s Coconut oil you can use J & Jay’s Cannabutter as a substitute.

• Can store in the fridge for up to 4 days.