Booze It Up Cookies
These chewy, buttery cookies are infused with rich coffee-flavored liqueur and peanut butter, making them an indulgent treat for grown-up taste buds.
Equipment
- Baking sheets, Parchment paper or silicone baking mat, Large mixing bowl, Whisk, Measuring cups and spoons, Wire rack, Fork (optional, for crosshatch pattern)
Ingredients
- ¼ cup plus 3 tablespoons 105 ml canola oil
- ¾ cup 144 g raw sugar
- 1½ cups 384 g creamy or crunchy natural peanut butter
- 1 tablespoon 15 ml pure vanilla extract
- ¾ cup 180 ml coffee-flavored liqueur (e.g., Kahlúa) or whiskey
- ¾ cup 120 g brown rice flour
- ¾ cup 90 g light spelt flour
- ¾ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ¼ cup 44 g nondairy semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line 2 baking sheets with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the oil, sugar, peanut butter, vanilla extract, and coffee-flavored liqueur until emulsified.
- Sift the brown rice flour, spelt flour, baking powder, and salt over the wet ingredients.
- Add the chocolate chips and stir until fully combined.
- Divide the dough into 20 equal portions (about 2 tablespoons or 50 g each).
- Place onto the prepared baking sheets.
- Flatten to the desired thickness, as they won’t spread while baking.
- If desired, use a fork to create a crosshatch pattern on top of each cookie.
- Bake for 16 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.
Notes & Wine Advice
Serving Tip:
Enjoy these cookies with a cup of coffee or a small glass of liqueur for a truly decadent pairing.
Wine Advice:
Pair with a sweet dessert wine like a Tawny Port or a rich espresso martini to complement the coffee and peanut butter flavors.
Nutrition values
Calories: 220 kcal | koolhydraten: 16 g | Eiwitten: 6 g | Vet: 15 g | Suiker: 8 g