Welp, I intended to write a blog post with photos of all the beautiful plants that are sprouting in my yard. After all, the schools in my area on are “spring break” this week, so it seemed perfect!
But…now it’s snowing. Some spring break.
So instead, I decided to make cookies!
I made two different kinds of cookies – peanut butter and double chocolate. The PB recipe comes from my mom, though I experimented by using sucanat/rapadura instead of normal brown sugar (it worked great, by the way). The double chocolate recipe was COMPLETELY made up, and it turned out really well! I want to make it one more time to tweak a couple of details before sharing (okay, I want to make it one more time because I didn’t actually measure things and want to make sure the amounts I wrote down are accurate before publishing the recipe. I’m not good at measuring things. I’m much better at throwing stuff haphazardly in a bowl with a spoon or possibly my fingers).
These are my FAVORITE peanut butter cookies. They are not soft and chewy like most peanut butter cookies; they are more crispy and crumbly and wonderful. They taste like peanuts and sweetness and it is amazing.
As a fun bonus, these cookies also happen to be gluten and dairy free, making them a favorite when I am bringing dessert to a function where somebody has food allergies (excluding peanut allergies, obviously…).
The Recipe: Peanut Butter Cookies. Gluten & Dairy Free
Prep time: 10 minutes
Bake time: 15 minutes
Total time: 25 minutes
Yield: 1 dozen. Double or triple or quadruple the recipe as needed.
1 c. peanut butter
1 c. Sucanat/rapadura (or brown sugar)
1 egg, beaten
1 tsp baking soda
1/2 tsp salt (omit if you are using store-bought or salted peanut butter. I use peanut butter that is literally just ground up peanuts, so I need to add salt)
1/4 c. peanuts, chopped fine.
- Mix the stuff together. I like to use my hands and then lick my fingers. You can be more civilized if you want to, although I don’t recommend it.
- Roll into 1″ balls and place on a greased cookie sheet. I recommend butter, but if you want to keep it dairy free, you can use coconut oil instead.
- Bake at 350 degrees F for 15 minutes or until just starting to brown on top.
- Let cool on cookie sheet before removing. NO REALLY. LET THESE COOL. They will finish baking on the sheet. If you try to eat them right when they come out of the oven, they WILL fall apart. Of course, this may not be a bad thing – you can pretend it was an accident and have an excuse to the eat the whole cookie before taking the batch to your party or family dinner or wherever!
- Sweetener: I used whole/un-ground Sucanat in this batch, and it turned out REALLY well. I did notice that the cookies appear less brown than they do with regular brown sugar, but I did not notice a taste difference. You can use brown sugar if you don’t have Sucanat. I wouldn’t use white sugar though, because you’ll be missing those molasses-y notes that give it so much delicious flavor. You may want to reduce the sweetener slightly if you are using Jiff or Smuckers or another peanut butter that already has sugar in it. Or you should question why your peanut butter has sugar in it, and go buy better peanut butter.
- Size: The cookies do NOT spread out when baking, probably because they don’t have butter in them. They do flatten out, but basically the size and shape you make the dough ball is the size and shape you are going to get.
- Substitutions: I don’t see any reason why you couldn’t make these with almond butter/almonds or cashew butter/cashews, although I haven’t done either. I ADORE peanut butter, so I doubt that I ever will. Just know that the flavor of the nut really shines through, so only make it with almond butter if you really like almonds.