- oil - maple syrup - cane sugar - smooth peanut butter - vanilla extract
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Heat oil, syrup, sugar, and peanut butter until combined.
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Mix flour, baking powder, vanilla extract, and chocolate chips into a smooth, sticky dough. Add 1-2 teaspoons of flour to make a sturdier cookie. Chill the dough for 10 minutes or freeze for 5 minutes.
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Preheat the panini press and fold up parchment paper to fit it. Scoop the cookie dough onto the parchment paper and top with chocolate chips or sprinkles. Cook the cookies for 7 minutes and turn the parchment around for even heating. Bake 9-12 minutes based on panini press and cookie size.
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Cool cookies for 5 minutes, then transfer to cooling rack or plate. Store for up to 4 days.
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