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.