My first crack at a healthy cookie
I didn't believe such a thing existed until ..
it did .. 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 .. though 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 better 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 .. here
~ Adapted from vibrantwellnessjournal .. here
- 2 cups whole wheat pastry flour
- 1 cup peanut butter (I use natural chunky)
- 1 cup maple syrup
- ⅓ cup olive oil
- 1½ tsp vanilla extract
- 1 tsp baking soda
- 1 tsp fine grain sea salt
- Preheat oven to 350F degrees.
- 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 five minutes and transfer to a cooling rack.
% Protein: 6
% Carbs: 43
% Fat: 30