Okay, you all asked for this one so here it is. Soft and chewy peanut butter cookies. I can honestly say these cookies are absolutely addicting! I tried to only eat one or two but I kept eating them because I couldn't believe
just how similar they tasted to a traditional peanut butter cookie but without all the sugar and processed junk. Just simple, wholesome, pure ingredients.
Peanut butter cookies have always been one of my favorite cookies. Frankly anything that involves a nut butter is amazing. These cookies would be great to have on the counter when the kiddos get home from school, and are perfect for the fall season. Oh and better yet, you can make these beautiful cookies to bring to any Thanksgiving dinner, to enjoy with a beautiful cup of coffee, tea, or hot apple cider.
Okay, now I'm starving, gonna head to my own kitchen to make these - AGAIN!
Oh and BTW, if you make these yummy cookies, or like what I am providing, I would love to hear from you. Please like or comment below.
Happy day everyone!
INGREDIENTS:
1C (141g) spelt flour
1C (220g) - creamy peanut butter (organic if possible)
1/2C - pure maple syrup
1tsp - pure vanilla extract
1 - flax egg (1Tb ground flax mixed with 3Tb of water. Let sit for 10min before using)
1tsp - baking soda
DIRECTIONS:
In a medium bowl combine the flour and baking soda. Stir to combine well and set aside.
In another bowl combine the peanut butter, maple syrup, vanilla and flax egg. Stir to mix thoroughly.
Create a well in the middle of the flour and slowly pour the liquid ingredients in with the flour mixture. Mix until thoroughly combined, but be careful not to over mix as your cookies will get hard and dried out.
Cover and place in the refrigerator for 30 to 40 minutes.
Meanwhile, preheat the oven to 350 degrees Fahrenheit, and line a baking sheet with non-bleached parchment paper.
Once chilled, using a medium sized ice cream scoop, or a regular spoon, scoop dough and place on baking sheet approximately one-inch apart. Using the back of a fork, press the dough balls down to flatten slightly and to make a lined indentation on each cookie.
Place in oven for approximately 10-12 minutes.
Once slightly golden on the bottom remove from oven and let cool for 5-10 minutes (cookies will be slightly soft but will harden when cooled. These cookies should be slightly crisp on the outside yet soft & chewy on the inside).
Once cooled to the touch, place each cookie on a cooling rack to finish cooling completely.
Store in a glass air tight container for freshness. Enjoy xx
Peanut butter cookies have always been one of my favorite cookies. Frankly anything that involves a nut butter is amazing. These cookies would be great to have on the counter when the kiddos get home from school, and are perfect for the fall season. Oh and better yet, you can make these beautiful cookies to bring to any Thanksgiving dinner, to enjoy with a beautiful cup of coffee, tea, or hot apple cider.
Okay, now I'm starving, gonna head to my own kitchen to make these - AGAIN!
Oh and BTW, if you make these yummy cookies, or like what I am providing, I would love to hear from you. Please like or comment below.
Happy day everyone!
INGREDIENTS:
1C (141g) spelt flour
1C (220g) - creamy peanut butter (organic if possible)
1/2C - pure maple syrup
1tsp - pure vanilla extract
1 - flax egg (1Tb ground flax mixed with 3Tb of water. Let sit for 10min before using)
1tsp - baking soda
DIRECTIONS:
In a medium bowl combine the flour and baking soda. Stir to combine well and set aside.
In another bowl combine the peanut butter, maple syrup, vanilla and flax egg. Stir to mix thoroughly.
Create a well in the middle of the flour and slowly pour the liquid ingredients in with the flour mixture. Mix until thoroughly combined, but be careful not to over mix as your cookies will get hard and dried out.
Cover and place in the refrigerator for 30 to 40 minutes.
Meanwhile, preheat the oven to 350 degrees Fahrenheit, and line a baking sheet with non-bleached parchment paper.
Once chilled, using a medium sized ice cream scoop, or a regular spoon, scoop dough and place on baking sheet approximately one-inch apart. Using the back of a fork, press the dough balls down to flatten slightly and to make a lined indentation on each cookie.
Place in oven for approximately 10-12 minutes.
Once slightly golden on the bottom remove from oven and let cool for 5-10 minutes (cookies will be slightly soft but will harden when cooled. These cookies should be slightly crisp on the outside yet soft & chewy on the inside).
Once cooled to the touch, place each cookie on a cooling rack to finish cooling completely.
Store in a glass air tight container for freshness. Enjoy xx
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