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Peanut Butter Cookies
Nb persons: 0
Yield: 2-3 dozen
Preparation time:
Total time:
Source:
| 2 cups | whole wheat pastry flour, spelt flour, or unbleached all-purpose flour |
| 1 teaspoon | baking soda |
| 3/4 teaspoon | fine grain sea salt |
| 1 cup | organic, chunky natural peanut butter |
| 1 cup | maple syrup |
| 1/3 cup | extra virgin olive oil |
| 1 1/2 teaspoons | vanilla extract |
Preheat oven to 350F degrees. Place racks in the top third.
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.
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