As I mentioned last night, cookies were in order after a very tiring week where I just couldn’t get the hunger monster under control. I’m usually a chocolate gal when it comes to dessert but peanut butter cookies sounded like the perfect way to start the weekend.
This recipe does not skimp on flavor but is also a treat that will do your body good. I tend to follow this rule of thumb – if I’m baking at home for just my roommates and me, the treat should be pretty healthful. If I want something more decadent, I can go out to my favorite bakery or scope out a new place.
This recipe is far from perfect but since I’m still eating these little guys today, I’d say it’s worth sharing. Stay tuned for round 2 in the next few weeks! I have some thoughts on how to make them even tastier.
Peanut Butter Cookies
Makes 12 tablespoon-size cookies, 18 teaspoon
Ingredients:
1/2 cup organic unsalted creamy peanut butter
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup raw sugar
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/4 cup milk (non-dairy if you’re going vegan)
1 cup whole wheat flour
Method:
- Preheat the oven to 350* and line a baking sheet with parchment paper.
- Cream together all ingredients except the flour. I used a stand mixer but a hand held mixer will work just fine. This is tough to do by hand!
- Add the flour and continue to mix until everything is incorporated. The dough will be a bit crumbly but once you pack it together with your (clean!) hands the crumbles will disappear.
- Scoop teaspoon size balls into the cookie sheet. Flatten each ball slightly with the back of a fork, making a crisscross pattern.
- Bake for 10 minutes. Be careful not to overcook or they will be too dry and crumbly.
- Remove from the hot pan to a cooling rack after about 1 minute. Store in an airtight container. These should last a few days on the counter. I don’t know how well they freeze but I find most of my cookies defrost pretty well.
These cookies are mildly sweet and rich in peanut butter flavor. The texture is a bit crumbly around the edges but much softer and chewier towards the center. Raw sugar granules are larger than typical white sugar and they usually need a lot of liquid to dissolve (or you can pulverize them in the food processor first). I really enjoy the grainy texture the sugar gives to the cookies but if sugary grit isn’t your thing, I’d suggest using brown sugar or grinding up the raw.
Can’t you just picture one of these crumbled on top of a piping hot bowl of banana oats?
Guess we know what I’m having for breakfast tomorrow =)
happyaspie 
