Peanut Butter Cookies
Apr 30 2012 by
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Once a week, for just a couple of hours, my kids meet up with other homeschoolers for what we call ‘workshop’. They do fun projects, have lunch and recess and finish up the day with some computer work. Last week after workshop my daughter, Keegan, was telling me about her friend Eden who had peanut butter cookies in her lunch and why didn’t I ever make peanut butter cookies? Being a big fan of peanut butter I figured making peanut butter cookies sounded like a pretty good idea. I used my Almond Butter Chocolate Chips Cookies for inspiration and while I would have added chocolate chips to this recipe, Keegan wanted peanut butter cookies “just like Eden’s” so we went without…this time!
~Sarah
Ingredients:
- 1 1/2 cups natural no salt added creamy peanut butter
- 1/2 cup raw honey or maple syrup
- 1 tbsp vanilla
- 1/4 cup milk (I used unsweetened almond milk)
- 1 1/2 cups whole wheat pastry flour
- 1 tsp baking soda
- sea salt
Preparation:
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or a non-stick mat.
- In a large bowl mix together the peanut butter, honey, vanilla and milk.
- Add the flour and baking soda and stir until just combined. (If the dough is too sticky to work with, chill in the fridge for 15 minutes or so.)
- Form the dough into round balls (about tablespoon sized) and place on the baking sheet. Gently flatten with a fork and sprinkle the tops with sea salt.
Gently flatten with a fork and sprinkle the tops with sea salt
- Bake for approximately 11 minutes or until set. Let the cookies cool for about 5 minutes before removing from the pan.
Nutritional Info:
Makes 24 cookies.
Serving size 1 cookie.
Nutrients per serving: Calories: 145, Cal. from Fat: 75, Total Fat: 8g, Sat. Fat: 1g, Carbs: 13g, Fiber: 2g, Sugars: 4.5g, Protein: 4g, Sodium: 27mg, Chol: 0mg
Notes:
Leftover cookies can be stored in an airtight container at room temperature for up to 2 days. For storage longer than 2 days you can store in the fridge for an additional 5 days.
These look really good! I like the recipe a lot, not a lot of sugar and no oil. (I love that there’s no “refined” sugar!) I’ll have to give these a try!
Hope you enjoy them Christine! :)
~Sarah
This looks delicious! I can’t wait to try it. I have recently starting using coconut flour. I’ve had great results baking muffins using coconut flour & oat flour. I think I will try coconut flour with your recipe. Love the use of almond milk & honey. :) Thank you for sharing!
Hi Lori,
Let us know how the changes turn out. I’ve used coconut flour before and I’ve had some success with it but in baking I find it to be too absorbent for many recipes. I’d love to have an alternative for those on a gluten free diet.
~Sarah
I made the cookies last night & brought to work with me today. My co-workers love them! I used 1/2 cup coconut flour & 1 cup of Arrowhead Mills Baking Mix. The mixture was too dry so I doubled the Almond Milk, added 2 tablespoons of coconut oil & 1 egg. I also added a pinch of cinnamon, just because I can never get enough cinnamon & dark chocolate chips. My husband said they aren’t sweet enough, but he has a ginormous sweet tooth. I love your Blog! Thank you for sharing your tips & recipes with us.
Coconut flour is HIGHLY absorbent. I’m not surprised that you needed some extra wet ingredients. Glad they turned out yummy.
~Sarah
OMG! I made these yesterday and they are FABULOUS! Super simple, no mixer needed and incredibly good. Thanks for the recipe. It’s a keeper!