Whole wheat pastry flour, spelt flour, or unbleached all-purpose flour Baking soda Fine grain sea salt Organic, chunky natural peanut butter Maple syrup Extra virgin olive oil Vanilla extract Preheat oven to 350° F degrees. Place racks in the top third. In a medium mixing bowl combine the flour, baking soda, and salt. In a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla. Stir until combined. Pour the flour mixture over the peanut butter mixture and stir until barely combined - still a bit dusty looking. Let sit for five minutes, give one more quick stir, just a stroke or two. Now drop by heaping tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently with the back of a fork. It's a loose batter, so if you're set on doing criss-crosses, go ahead and chill the batter for an hour or so before this step. Bake for 10, maybe 11 minutes - but don't over bake or they will be dry. Let cool five minutes and transfer to a cooling rack.