We experimented widely to achieve the perfect PB crisscross cookie: soft and crumbly, with crunchy-crisp edges. Adding a little CBD just makes them even better!
1/3 cup virgin coconut oil
1/3 cup unsweetened oat or almond milk
1 tablespoon vanilla extract
1 cup creamy peanut butter
⅓ cup granulated sugar
⅓ cup packed light brown sugar
6 (20mg) packets Caliper CBD dissolvable powder
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
In a medium saucepan over medium heat, stir together the coconut oil, oat or almond milk and vanilla until oil is melted and mixture is warmed through. (Microwave option: Combine the oil, milk and vanilla in a microwave-safe bowl and microwave on High 45 seconds-1 minute, stirring every 15 seconds, just until warmed through.) Transfer to a large mixing bowl.
Add the peanut butter, granulated and brown sugars, and Caliper; beat with an electric mixer until well combined. Add the flour, baking soda, baking powder and salt; beat just until mixture forms a smooth dough. Cover and refrigerate for at least 30 minutes.
When ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
Roll dough into walnut-sized balls and place 2 inches apart on the baking sheets. Use a fork to flatten the balls slightly, pressing the back of the tines into the dough in a crisscross pattern. Bake, rotating the baking sheets halfway through, until edges are just starting to lightly brown, 12-15 minutes. Transfer to a rack to cool completely.
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