Good luck eating just one of these tender, chewy chocolate chip cookies.
YIELD: MAKES 24 COOKIES
1½ cups crunchy peanut butter
2¼ cups spelt or all-purpose flour
1 tsp. baking soda
1 tsp. salt
1½ cups maple syrup
2 tsp. vanilla extract
1½ cups vegan chocolate chips

  1. Preheat oven to 375°F. Coat baking sheets with cooking spray or line with parchment paper. Spoon peanut butter into microwave-safe bowl, and heat on high power 30 to 45 seconds, or until melted, stirring once or twice.
  2. Combine flour, baking soda, and salt in large bowl. Stir in peanut butter, maple syrup, and vanilla until blended. Fold in chocolate chips.
  3. Drop 2 Tbs. dough for each cookie onto prepared baking sheet, and flatten slightly. Bake 15 to 17 minutes, or until golden brown. Cool 5 minutes, then transfer to wire rack to cool completely.
    VEGAN

NUTRITION INFORMATION
Calories: 237
Protein: 6 g
Total Fat: 11 g
Saturated Fat: 3 g
Carbohydrates: 31 g
Cholesterol: 0 mg
Sodium: 238 mg
Fiber: 2 g
Sugar: 19 g