Yields approximately 1.5 dozen cookies
1 c. peanut butter or sunbutter for nut free (source
1 c. pure maple syrup
1 tsp homemade vanilla extract
2 tsp. fresh lemon juice
2/3 c. Ottos Cassava flour
1 tsp baking soda
3/4 tsp sea salt
Preheat oven to 350 and line two baking sheets with parchment paper. Place peanut butter, maple syrup, homemade vanilla extract (1/2 pure vanilla bean may be used if using a food processor) and lemon juice in food processor equipped with S-blade or medium mixing bowl. Pulse wet ingredients in food processor (I prefer using a food processor) or quickly stir by hand, until very well combined and smooth. Placing wet ingredients aside, combine remaining dry ingredients in a small mixing bowl and stir until combined. Add dry ingredients to wet ingredients and stir or pulse until a well combined, thick batter has formed. Scoop batter and place onto parchment lined cookie sheets, roughly a dozen per sheet. Pour a small amount of water into a small bowl and wet the back of a fork. Press wet fork onto top cookie dough balls in crisscross pattern, rewetting fork as you go. Once complete, place cookies into preheated oven and bake for 16-20 minutes, depending on the oven and thickness of cookies. Do not overcook.
Tip: Place parchment paper between extra cookies, store in an airtight container and freeze.