My first crack at a healthy cookie. I didn't believe such a thing existed until
Peanut butter cookies making a debut appearance at our first food swap
These are sweetened with maple syrup and come together with just a few ingredients. Whole wheat pastry flour is my favorite here, although spelt will work just as well (the cookies will be a bit darker).
With the spirit and flavor of the much-loved classic; these cookies are soft and chewy, with a tender crumb, and incredible peanut butter flavor.
ps: With the amount of olive oil called for the recipe, if you're using a natural peanut butter that has oil on the top, make sure to mix it until it's well combined.
pps: The secret to a really good cookie? Let the dough rest 72 hours before baking your cookies
~ Adapted from vibrantwellnessjournal
Peanut Butter Cookies
- 2 cups whole wheat pastry flour
- 1 cup peanut butter
- 1 cup maple syrup
- ⅓ cup olive oil
- 1 ½ tsp vanilla extract
- 1 tsp baking soda
- 1 tsp fine grain sea salt
- Preheat oven to 350° F
- 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.
- 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).
- Drop by heaping tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently with the back of a fork.
- (** Note: This is 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 10-11 minutes, keeping an eye on them so they don’t over bake, or they'll be dry.
- Let cool for a few minutes before transferring to a cooling rack.