Jennifer Gault
It’s almost National Peanut Butter Day!
On January 24th this creamy, crunchy, nutty spread is celebrated by fans and foodies.
To kick of the festivities a little early, here is recipe for a classic cookie creation where peanuts are the star.
Ingredients
1 cup smooth peanut butter (you can sub for WOWButter if allergies are an issue)
1 cup flour (sub for gluten free if need be)
½ cup brown sugar
1/4 cup unsweetened almond milk
1 tbsp pure maple syrup
1 tsp baking soda
1 tsp pure vanilla extract
a dash of cinnamon
a pinch of sea salt
Directions
Preheat the oven to 350˚F and roll up your sleeves. Let’s begin!
In a medium bowl, add the flour, salt, cinnamon and baking soda. Whisk and set aside – in a few moments, this will be added to the wet mixture.
Now to deal with the star… peanut butter.
For this, you will need an electric mixer. In a large bowl, blend the peanut butter and sugar, adding the vanilla extract and maple syrup as you beat. Whip the four ingredients for close to 2 minutes, until they have turned into a creamy light cloud.
When the peanut butter mix is done, turn down the speed of the mixer and slowly add the flour mix (your dry ingredients in the medium bowl).
Be careful… add the flour too fast and you will end up with a white mist and specks of flour all over the counter. With too much speed, you also risk creating a crumbly disconnected dough. So remember, slow and steady wins the race. You can also use a baking spatula, if the mixer begins to break your dough.
Add the almond milk as you whisk the dry and wet ingredients, then set the dough aside.
Pull out a baking tray (two, if you have them, to speed up the process), and line with parchment paper.
Use a tablespoon to scoop even balls of dough from the bowl. Shape the scoops into round balls, and place them on the tray (with space between them).
With a fork, flatten the dough balls with crisscross strokes, to create a patterns the cookies.
Bake for 10-12 minutes. Keep you eyes on the oven! Each oven is a little different, so your cookies may bake faster. Watch as the dough turns golden, but don’t let the edges brown or burn.
When they are done, cool them on a rack, and enjoy them with a cup of tea!
Bon Appetite!
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