Classic Peanut Butter Cookies
Sweet, nutty, and irresistibly rich, these classic peanut butter cookies are a timeless treat. Enjoy them as they are, or add chocolate chips for an extra indulgence!
Equipment
- Baking sheets
- Mixing bowls
- Measuring cups
- Measuring spoons
- Parchment paper or silicone baking mat
- Fork
- Wire rack
Ingredients
- 5 tablespoons 60 g Sucanat
- 5 tablespoons 60 g raw sugar
- 3 tablespoons 45 ml plain almond or other nondairy milk
- 2 tablespoons 30 ml canola oil
- 3 tablespoons 45 ml whiskey
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ½ cup plus 2 tablespoons 160 g creamy or crunchy natural peanut butter
- ¾ cup plus 2 tablespoons 105 g whole wheat pastry flour
- ¼ teaspoon fine sea salt
- ½ teaspoon baking powder
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line baking sheets with parchment paper or silicone mats.
- In a large bowl, combine Sucanat, sugar, milk, oil, whiskey, vanilla, cinnamon, and peanut butter until emulsified.
- Sift the flour, salt, and baking powder on top of the wet ingredients, then stir until fully combined.
- Divide the dough into 16 equal portions (about 1½ tablespoons or 30 g each) and place on the prepared baking sheets.
- Reshape slightly, then use a fork to flatten and create a crosshatch pattern on top of each cookie, if desired.
- Bake for 14 minutes, until the cookies are set and the edges are golden brown.
- Let cool for a few minutes before transferring to a wire rack to cool completely.
Notes & Wine Advice
Serving Tip:
Pair with a glass of cold almond milk or crumble over dairy-free ice cream for a fun twist.Wine Advice:
Enjoy with a dessert wine like a sweet sherry or tawny port.Nutrition values
Calories: 130 kcal | Carbohydrates: 14 g | Protein: 3 g | Fat: 7 g | Sugar: 8 g