1/4 cup So Delicious unsweetened coconut milk, room temperature
3 tablespoons pure maple syrup, room temperature
1 teaspoon pure vanilla extract
INSTRUCTIONS
Preheat oven to 350 degrees. Prepare 9x13-inch baking dish by lining with parchment paper or spraying with nonstick cooking spray.
In medium bowl, sift together flour blend, baking powder, baking soda and salt. Set aside.
In large bowl, cream together brown sugar, peanut butter and coconut oil. Add coconut milk, maple syrup and vanilla. Mix until blended. Add flour mixture and stir until combined.
Press cookie dough into prepared baking dish. Bake for 25-27 minutes or edges are until golden brown.
Place pan on cooling rack and allow cookies to cool in pan for 20-30 minutes. Remove from pan and slice into bars. Store in air-tight container.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2015/02/gluten-free-vegan-peanut-butter-cookie.html