1 1/2 cups finely ground oats or oat flour
1 cup unbleached all-purpose flour
1/2 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 cup natural unsalted peanut butter
2 tablespoons water
1/2 cup maple syrup
1 teaspoon vanilla extract
1 cup granulated cane juice (Sucanat)
2/3 cup Spectrum Spread or other nonhydrogenated margarine
1.Preheat oven to 350?. In small bowl, stir together ground oats, flour, baking powder, baking soda, and salt; set aside.
2.Use electric mixer to beat peanut butter and water together in large bowl until smooth. Add maple syrup and vanilla and beat until well blended. Add granulated cane juice and Spectrum and beat until incorporated.
3.Add dry ingredients and beat on low speed just until completely blended.
4.Drop dough by tablespoonfuls (or use a 1 1/4-inch diameter scoop) onto baking sheets lined with parchment. Press a crisscross pattern onto the tops of cookies with the tines of a dinner fork.
5.Bake until tops are lightly browned but cookies are still slightly soft, 10 to 12 minutes. Cool on racks. Cookies can be stored in an airtight container for several days.