>> Wednesday, May 28, 2014
It's been a long while since I've made a batch of cookies. I've been enjoying less sweet treats like these delicious Peanut Butter Blondies -- and I've actually played around with that recipe, too, so keep an eye out for another super healthy modification. Anyway, the theme is the same: I'm trying to stay away from processed sugars, favoring honey and maple syrup instead as more nutritive sweeteners.
And these cookies might be some of my favorite to date. They taste almost like honey roasted peanuts. Now, if you'd rather make smaller cookies, you could likely just scoop out tablespoonfuls of dough and flatten onto a cookie sheet and bake for 10-12 minutes.
I prefer the deep dish version:
DEEP DISH HONEY + PEANUT BUTTER CHIPPERS
What you'll need . . .
- 1-1/2 cups white-whole wheat flour
- 1/2 cup rolled oats, uncooked
- pinch sea salt
- 1/2 teaspoon baking soda
- 1/2 cup honey*
- 1/2 cup peanut butter
- 1/4 cup Earth Balance
- 1 teaspoon vanilla extract
- 1 tablespoon flax meal + 3 tablespoons hot water
- 1/2 cup chocolate chips
- 1/2 cup crushed peanuts, if you have them
- Preheat your oven to 350 degrees F and lightly grease a standard muffin tin.
- In a large bowl, whisk together the flour, oats, salt, and baking soda. Set aside.
- In the bowl of an electric mixer, cream together the peanut butter, honey, and Earth Balance -- until fluffy. Then mix in the vanilla extract and flax egg until well combined.
- Combine the wet and dry ingredients and mix until just incorporated. Then fold in the chocolate chips and peanuts (optional).
- Divide evenly into a muffin tin and use lightly moistened fingertips to flatten the tops.
- Bake for 12-15 minutes, until golden brown. Let cool for a couple minutes before turning over onto a cooling rack to cool completely.
And if you'd like to see scenes from our fun date at Ommegang Brewery to see Modest Mouse!
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