Peanut Butter Cookies
This recipe offers a wholesome take on classic peanut butter cookies, utilizing natural chunky peanut butter, maple syrup, and olive oil. It's designed to be dairy-free and egg-free, resulting in tender, flavorful cookies that are perfect for a satisfying snack or dessert, providing a slightly healthier profile without sacrificing taste.
Equipment
- 2 Mixing Bowls One large for dry ingredients, one medium for wet ingredients.
- 1 Measuring Cups and Spoons
- 1 Whisk or Rubber Spatula For mixing ingredients.
- 2 Baking Sheets Lined with parchment paper for non-stick baking.
- 1 Cookie Scoop For consistent cookie sizing (optional, but recommended).
Ingredients
Main
- 2 cups whole wheat pastry flour spelt flour, or unbleached all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon fine grain sea salt
- 1 cup organic chunky natural peanut butter
- 1 cup maple syrup
- 1/3 cup extra virgin olive oil
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the flour, baking soda, and fine grain sea salt until thoroughly combined.
- In a separate medium mixing bowl, combine the chunky natural peanut butter, maple syrup, extra virgin olive oil, and vanilla extract. Whisk vigorously until the mixture is smooth and well-emulsified.
- Pour the wet ingredient mixture into the large bowl containing the dry ingredients.
- Using a rubber spatula, mix until the ingredients are just combined and no streaks of dry flour remain. Be careful not to overmix the dough.
- Scoop about 1.5 to 2 tablespoons of dough for each cookie and roll it into a ball between your palms. Place the dough balls onto the prepared baking sheets, leaving about 2 inches of space between each.
- Using the tines of a fork, gently flatten each cookie dough ball, pressing down to create a classic criss-cross pattern.
- Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown and the centers appear set.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes.
- Carefully transfer the cooled cookies to a wire rack to cool completely before serving or storing.
Notes
For optimal texture, use natural chunky peanut butter; its oil separation requires thorough whisking with other wet ingredients. Whole wheat pastry flour yields a tender crumb, while spelt offers a nuanced, nutty flavor; ensure dry ingredients are well combined. Avoid overmixing the dough once wet and dry are combined, as this can develop gluten and lead to tougher cookies. The maple syrup provides a distinct sweetness and moisture; adjust for preferred sweetness. For classic presentation, press cookies with a fork to create the signature criss-cross pattern. Bake until edges are lightly golden but centers remain slightly soft, as they will firm up upon cooling. Rotate baking sheets halfway through for even browning.