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Peanut Butter Cookies

Ingredients

  • 2 c whole wheat pastry flour, spelt flour, or unbleached all-purpose flour
  • 1 tsp baking soda
  • ¾ tsp fine grain sea salt
  • 1 c organic, chunky natural peanut butter
  • 1 c maple syrup
  • 1/3 c extra virgin olive oil
  • 1 ½ tsp vanilla extract

Instructions

  1. Preheat oven to 350F degrees. Place racks in the top third.

  2. 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.

  1. H.S. note: Spelt flour bakes into a slightly darker cookie (photo), whole wheat pastry flour is slightly blonder - more traditional in appearance in the end. Finish the cookies with chopped nuts or a sprinkling of flaky salt. I'd also recommend seeking out a peanut butter that is well combined, and not super-oily (extra slick) looking - to avoid problems with the cookie batter.

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