>> Tuesday, February 26, 2013
I made a delicious batch of homemade peanut butter last night. I was hurried + sloppy with my technique, pouring sugar directly from the bag into the food processor. As you can imagine, I put a bit too much sugar in the mix -- so I knew it would be best suited for baking.
Have you tried our half dozen recipes yet? Just enough of a sweet treat to enjoy without feeling like you've overindulged. I've made the Half Dozen Chocolate Chippers many times, as well as the Half Dozen Brownie Cookies.
HALF DOZEN PEANUT BUTTER COOKIES
What you'll need . . .
- 2 tablespoons Earth Balance
- 2 tablespoons peanut butter
- 1/4 cup dark brown sugar, packed
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground flax meal
- 1 to 2 tablespoons water
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking soda
- Pinch salt
- 2 tablespoons unsweetened coconut flakes (optional)
- organic cane sugar for rolling (optional)
Method . . .
- Preheat your oven to 350 degrees F. Put a few tablespoons of the cane sugar in a small dish, set aside with your baking sheet. (You don't have to roll these cookies in sugar, it's just how I like mine best. If you choose not to, lightly grease your cookie sheet.)
- In the bowl of an electric mixer, use the paddle attachment to cream the Earth Balance and peanut butter.
- Add the brown sugar and flax meal plus 1 tablespoon water. Mix until fluffy. Then mix in the vanilla.
- Then add in the flour, salt, and coconut flakes. Mix until just combined. You may need ot add another tablespoon or so of water if your dough is dry/crumbly. It depends on the kind of peanut butter you use.
- Scoop heaping tablespoons of dough into your palm, roll, dip in the sugar, and then flatten onto the cookie sheet. If you have leftover dough, eat it or evenly distribute.
- Bake for 8 to 10 minutes, until golden on top. Let cool before devouring.
I added the coconut flakes because I have the coconut flavor coming from the oil in my homemade peanut butter. Plus, I think the two flavors in combination is dynamite. But these can be as plain and basic as you wish.
Also, you may notice in my other recipes that I use baking powder versus baking soda. I just cater to whatever ingredient I have on hand on any given day, and today we're clear out of baking powder. Here's more information about substituting the similar, yet entirely different leavening agents.
And be sure to check out the Half Dozen Chocolate Chippers and Half Dozen Brownie Cookies recipes.
What's your favorite small-batch dessert?
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