1tablespoonunsweetened peanut butter (can sub almond butter)
1tablespoonapple cider vinegar
1teaspoonpure vanilla extract
⅓cupraw peanuts, chopped(50 g)
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Place the oats, cacao powder, almond flour, coconut sugar, baking powder, baking soda, and salt into your blender and blend until the oats are powdered, about 30 seconds. Transfer to a large mixing bowl and set aside for now. No need to wash or rinse your blender.
Place the applesauce, maple syrup, peanut butter (or almond butter), apple cider vinegar, and vanilla extract into your blender and blend until smooth.
Transfer this wet mixture into the mixing bowl with the dry mixture and stir together until the dry and wet ingredients are incorporated. Stir in the chopped peanuts.
Form one-inch dough balls by scooping up the batter with a tablespoon (batter should be rounded in the tablespoon, no need to be exact with this) and place them on the baking sheet, about 2 inches apart. The batter will be sticky, this is okay, just do the best you can.
Take a small square of wax paper and lightly place it on top of one of the cookie balls. Use a flat-bottomed drinking glass to gently press down, making the cookie about 1/2" thick. Remove the wax paper and repeat with each cookie. Alternatively, you can use your fingers to press them down. Whatever you like best.
Place in the oven and bake for 10 minutes.
Allow to cool for 2–3 minutes then transfer them to a cooling rack to cool completely.
To make these cookies gluten-free, be sure to purchase oats that specify gluten-free processing.