Peanut Butter Cookies
Who doesn’t love sweet, peanut-buttery cookies? Add nondairy chocolate chips for an even more indulgent twist!
Equipment
- Baking sheets
- Fork (for crosshatch pattern)
- Mixing bowl
- Parchment paper or silicone baking mats (e.g., Silpat)
- Sifter
- 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 2 baking sheets with parchment paper or silicone baking mats.
- In a large bowl, mix together the Sucanat, raw sugar, almond milk, canola oil, whiskey, vanilla, cinnamon, and peanut butter until emulsified.
- Sift the whole wheat pastry flour, sea salt, and baking powder over the wet mixture.
- Stir until everything is combined.
- Divide the dough into 16 equal portions, about 1½ tablespoons (30 g) each.
- Reshape the portions into rounds and place them on the prepared baking sheets.
- Use a fork to flatten each dough ball and create a traditional crosshatch pattern on top of each cookie, if desired.
- Bake for 14 minutes, or until the cookies are set and the edges turn golden brown.
- Allow the cookies to cool for a few minutes on the baking sheets before transferring them to a wire rack to cool completely.
Notes & Wine Advice
Serving Tip:
Serve these cookies with a glass of cold almond milk or hot coffee for a comforting treat!
Wine Advice:
Pair with a sweet sherry or a dessert wine like Madeira for a nutty, complementary flavor.
Nutrition values
Calories: 100 kcal | koolhydraten: 10 g | Eiwitten: 3 g | Vet: 6 g | Suiker: 5 g