Here is the PB cookie recipe I was telling you about. I haven’t tried it with your canola oil yet, but I’m sure that would be good!
2 C. Hard Red Winter Wheat flour
1 tsp. baking powder
3/4 tsp. salt
1 C. natural peanut butter (chunky or smooth)
1 C. maple syrup
1/3 C. olive oil
1 1/2 tsp. vanilla
Preheat oven to 350 degrees. Mix the dry ingredients together. In a separate bowl, combine the wet ingredients (they should all be at room temperature). Pour the dry mix into the wet and stir until barely combined–still a bit dusty looking. Let sit for 5 minutes, give one more quick stir.
Drop by heaping tablespoons onto parchment-lined baking sheets. Press down gently with the back of a fork. It’s a loose batter, so the criss-cross thing won’t work unless you have chilled the batter for an hour or so–I usually just press them flat without the criss-crosses, because I can’t wait that long! The cookies spread, so make sure there is at least 2 inches between them.
Bake 10-11 minutes, don’t overbake or they will be dry. They seem still kind of mushy when you take them out of the oven, but they firm up as they cool.