Healthy Peanut Butter Cookies

1 Cup All Purpose Gluten-Free Flour Blend

1/2 Teaspoon Salt

1/4 Teaspoon Baking Soda

1/2 Cup Creamy Peanut Butter

1/4 Cup Light Agave Nectar

1 Tablespoon Olive Oil

1 Teaspoon Vanilla Extract

Preheat your oven to 350 degrees and line a baking sheet with parchment paper or a silpat.

Combine the flour, salt, and baking soda together in a small bowl and set aside. In a separate, larger bowl, use a sturdy spatula to mix the peanut butter, agave, oil, and vanilla, stirring until the mixture is smooth and homogeneous. Add in the dry ingredients and stir until fully incorporated, being careful not to overwork the dough.

Use a spoon to scoop out 1 - 2 tablespoons of dough per cookie and drop each ball on your prepared baking sheet, leaving at least 1 inch of space in between. Use a fork to press a crisscross pattern into the top of the raw cookies, flattening them out slightly at the same time. If the dough sticks to the fork, very lightly grease the tines before proceeding.

Bake for 8 - 12 minutes, until just golden around the edges. Let cool completely before enjoying or storing in an air-tight container at room temperature for up to a week.

Makes 1 - 1 1/2 Dozen Cookies

©Hannah Kaminsky