Vegan Peanut Butter Cookies

Ingredients
¾ cup whole-wheat flour

¾ cup all-purpose flour

1 tsp. baking soda

¼ tsp. ground nutmeg

¼ tsp. salt

1 cup crunchy natural peanut butter

¾ cup pure maple syrup

Directions

Position racks in top third and lower third of oven; preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper.

Whisk whole-wheat flour, all-purpose flour, baking soda, nutmeg and salt together in a large bowl. Make a well in the mixture; add peanut butter and maple syrup to the well and stir until combined. Continue stirring, incorporating the flour mixture into the peanut butter mixture, until a dough forms, about 1 minute.

Shape the dough into 20 balls (about 2 tablespoons each); arrange the balls 2 inches apart on the prepared baking sheets. Using the back of a fork, flatten each ball slightly, creating a crisscross pattern with the fork tines.

Bake until fragrant and golden brown on the edges, 10 to 12 minutes, rotating the baking sheets between the top and bottom racks halfway through. Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely, about 30 minutes.