Vegan Peanut Butter Cookies

We were not in the market for a vegan baked good recipe, but we didn't have eggs and there were guests arriving for a Dissertation Discussion Group in about 3 hours. A quick search brought up this recipe. We made a couple adjustments and added chocolate chips. They went FAST! Plus, I know some of the Big Buke readers are fond of baking cookies but I do not like the whole mixing of butter and eggs and sugar... so much work! This was incredibly quick to mix up.

1. Preheat oven to 350 degrees with racks in the top third.

2. Combine in a medium bowl:
1 teaspoon baking soda
2 cups flour
¾ teaspoon sea salt

3. Combine in a larger bowl:
1 cup peanut butter (we used Whole Foods creamy, but the original called for Crunchy)
1 cup maple syrup
1/3 cup extra virgin olive oil
1 ½ teaspoons vanilla

4. Mix dry ingredients into larger bowl until barely combined.

5. Let sit for 5 minutes.

6. Give one quick stir, then drop by tablespoon onto parchment lined cookie sheet.

7. Bake for 10-11 minutes, let sit on sheet for 5 minutes, then cool on wire rack.