My Fruitive Challenge: Day 131 — WFPB Peanut Butter Cookies

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 Well, today I had a craving for peanut butter cookies because of a church picnic. I wasn’t tempted to eat any, but it occurred to me tonight that I could bake some that I could eat. Here’s ChatGPT’s recipe for WFPB Peanut Butter cookies that even my daughter and wife appreciated:

To bake the WFPB peanut butter cookies in an air fryer, follow these adjusted instructions:

### WFPB Peanut Butter Cookies (Air Fryer Method)

#### Ingredients:

- **1 cup natural peanut butter** (no added oil, sugar, or salt)

- **1/2 cup maple syrup** (or date syrup)

- **1/2 cup oat flour** 

- **1 tsp vanilla extract**

- **1/2 tsp baking soda**

- **1/4 tsp salt** (optional)

- **1-2 tbsp plant-based milk** (optional, to adjust consistency)

#### Instructions:

1. **Preheat the air fryer** to 325°F (160°C). Line the air fryer basket with parchment paper (you can cut the paper to fit the basket).

2. In a bowl, mix the peanut butter, maple syrup, and vanilla extract until well combined.

3. Add the oat flour, baking soda, and salt (if using). Mix until you have a dough-like consistency. If the dough is too thick, add 1-2 tablespoons of plant-based milk.

4. Scoop small balls of dough (about 1 tablespoon each) and flatten them slightly with a fork to create the crisscross pattern.

5. Place the cookies on the parchment paper in the air fryer basket, leaving some space between each cookie.

6. **Air fry** for about 6-8 minutes, checking after 6 minutes to ensure they don’t overbake. The cookies should be lightly golden on the edges.

7. Let the cookies cool in the air fryer basket for a few minutes, as they will firm up as they cool. Then transfer to a wire rack to cool completely.

Air fryers tend to bake faster than ovens, so keep a close eye on the cookies during cooking. Enjoy your air-fried, WFPB peanut butter cookies!


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