Peanut Butter cookies, just a little healthier

Once upon a time this was the recipe from the back of the Skippy Peanut butter jar…
And it was my favourite peanut butter cookie recipe ever. Going back to my early teenage years (so 1984-ish), when someone gave my step mum an early version of the Best Recipes from the backs of boxes and labels. With peanut allergies making nuts a no-no in so many places, this recipe doesn’t come out very often in our house. That combined with the 1 cup of margarine and 1 cup of white sugar as well as 2 1/2 cups of white flour.
Yesterday morning, I woke up craving peanut butter cookies. (Maybe because I have been training for my first 1/2 Marathon coming up this Sunday? so my caloric intake isn’t what it needs to be? lol). But hmm, no white sugar in the house, and no white flour… So I started to play around a little bit. And here is what we ended up with… Something so so yummy, that my husband (who has been known to point out that it would be great if I could just “leave a recipe along sometimes, and just make plain old Chocolate chip cookies?”), ate four!
“New” Classic Peanut Butter Cookies (makes 4 dozen yummy snack size cookies)
1 1/4 cup natural peanut butter (I like Maranatha Smooth)
1 cup coconut oil
11/2 cups coconut palm sugar
1/4 cup molasses
2 eggs, beaten
1-2 tsp real Vanilla extract
2 1/2 cups Whole grain flour (I used Spelt, but Oat flour would be so yummy too)
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
Heat oven to 350F. In the bowl of a stand mixer (or other large bowl), cream PB and coconut oil until smooth and combined. Add sugar and molasses and mix until well combined. Add eggs and vanilla and beat until a bit fluffy (about 2-3 minutes).
In smaller bowl, whisk together dry ingredients. Add to wet mixture in mixer. Mix well until a nice dough is formed (It will be a bit gooey). Measure out with a small food scoop onto parchment lined baking sheet. Bake for 10-11 minutes, starting to turn brown on edges. Remove from oven and let stand on cookie sheet for 5 minutes before removing to waiting cooling rack. Store in airtight container for up to 5 days (you think they will last that long?). Or freeze cooled cookies for up to 6 mos.



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