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Peanut Butter Cookie Recipe

 

In exasperation he said "If you are going to keep treating me like a guinea pig with all these recipes, I want peanut butter cookies!!!  And not that funny free stuff either - I want gluten.  Don't worry, I won't share them with you."

He is no fan of tapioca flour...  But I am on a mission to find ways to make food as good if not better ....   I am on a mission to fool everyone.   So I picked up some all natural peanut butter and I went through my cook books. I had every intention of making up 3 different batches... That is until I measured the peanut butter out for the first batch and realized I only had enough to make one... So I made it count!

 

With inspiration from 101 Cookbooks and Joy the Baker;

• 4 cups Almond Flour
• 1 tsp baking soda
• 3/4 tsp fine grain sea salt
• 1 egg, beaten
• 1 1/3 cup Chunky All Natural Peanut Butter - with salt
• 1/2 cup Maple Syrup
• Orange Vanilla Sugar
  

Preheat Oven to 350 f.  Mix the first 3, dry, ingredients. Fold in the beaten egg, peanut butter and maple syrup.  Roll dough into balls.  Flatten with a cup dipped in Orange Vanilla Sugar, and then mark with a fork dipped in the same sugar.  Bake for 10-12 minutes depending on how browned you like them.  This recipe makes 3 dozen cookies.

Oh and that he...He has no idea about the almond (GF) flour....

More to feed that love for peanut butter:

• Ginger-Touched Oatmeal Peanut Butter Cookies
• Chocolate peanut butter cup cupcakes, something to celebrate!

 

What you had to share:

Jacob Nehman • Big LIKE!

Christine Burkins • Love your recipe. I cannot wait to try this using the Orange Vanilla Sugar. I can taste them now!

Christine Levine • Julie,

I make flourless peanut butter cookies. No one knows that they are flourless and everyone loves them.

Mix 1 cup natural peanut butter, 1 cup sugar (white or brown), and 1 egg together. Form into tablespoon size balls and place on a greased cookie sheet. Flatten with a fork to make the traditional criss-cross pattern. Bake in a preheated 350 degree oven for 15 minutes. Allow cookies to cool on tray for 5 minutes before transferring to a cooling rack. Makes 16 cookies.

Mark Darragh • Thanks Julie. I will give them a try. Last night I experimented and made "butter" cookies without the butter. Instead, I used Earth Balance buttery spread which is made from olive oil and palm oil. Surprisingly, they came out better than expected. They are much lighter and not too sweet.

Eleni Tzotzis • Julie, these cookies sound and look incredible. My mouth is watering already. Can't wait to get some more almonds to make my own almond flour. Although I don't have an issue with gluten, I love almond flour. It seems to make everything taste divine. Thanks for sharing this recipe with us. Eleni

Photo Credit:  Julie Cecchini

Toasted Berry Crumble Bars

Today is crisp and cold, with a sky that is brilliant and blue.  Charlie and I are going hiking before a pressing chore makes it impossible.  When we get to the top of Drake Mountain we are going to sit, relax, enjoy the vistas and have breakfast.  Such a morning calls for a recipe like this.

Okay, I know what you are thinking, breakfast bars made from shortbread?  I assure you while it may be decadent, it is far more filling and fortifying than frozen toaster strudel or most granola bars. Full of fiber, protein and omega 3's it will give your body the morning boost it needs for a busy day. It is also a grab and go option that can be taken camping, biking, kayaking or to any activity that requires no mus no fuss sustenance.

• 1/2 cup Orange Juice
• 1 tbsp flax seeds
• 1 package Basic Shortbread Mix
• 1 cup Kashi Go Lean Crisp
• 1 1/4 cup melted Butter or Soy Garden from Earth Balance
• 1/3 cup dried cranberries
• 1/4 cup sunflower seeds
• 1/8 cup sesame seeds

Soak flax seeds in the orange juice.  Preheat oven to 400 f.  Combine the dried cranberries, sunflower seeds, sesame seeds, shortbread mix with Kashi Go Lean Crisp.  When the dried ingredients are well blended add butter and orange juice.  When it is properly combines the dough will be stiff. If you find it too stiff for your liking add bit more orange juice. Refrigerate for at least 1 hour.  Roll out the chilled dough to ¼” thickness on a cookie sheet or baking stone. Score the dough so that the bars will be easy to cut. Bake for 10 to 15 minutes or until the bars begin to brown to your liking.

More for Breakfast on the Go

• Cinnamon & Cranberry Bars
• Lemon Bars
• Pumpkin and Pecan Biscuits
• What's your favortite place for breakfast?

 What You've Shared:

Gary W Boisseau, M.Ed  "Can't wait to try them...."

Photo Credit:  BBC Good Food