Peanut Butter Cookies

 

My poor husband has dealt with gastrointestinal problems (bloating, indigestion, among, ahem, other things that we won't delve on... and for Pete's sake this is a wonderful topic to begin a blog post on, isn't it?) for years and is, understandably, sick of it. He's currently on a month-long diet that consists of basically nothing other than lentils and broccoli and in a few weeks, he'll slowly start adding certain foods back in to try to figure out what the heck is causing all this ruckus with his GI tract.

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Here's where these cookies come into play. Being vegan, gluten-free, and chocolate-free, the husband is able to eat them and can now live off of broccoli, lentils, and peanut butter cookies for the next month (I'll just tell ya I'm SO glad it's not me, friends). But honestly, these are good. Real good. Like, you can't even tell they don't have eggs or butter or refined sugar and you'll eat the entire batch in 1.5 days. Not that I'm speaking from experience.

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I've adapted this recipe from Heidi Swanson - her original recipe itself is fantastic, but I love the addition of some chewy oats. I also replaced some of the maple syrup with honey (not vegan so use all maple if you want) because who doesn't love that peanut butter + honey combo? Top these with some flakey sea salt and trust me, you've made yourself a dang fine cookie.

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Peanut Butter Cookies

I typically use whole wheat pastry flour or spelt flour in these, but this time around I used this and it worked like a charm. Unbleached all-purpose flour would also work well. Obviously if you're a devout vegan, honey is a no-go, so feel free to use 1 cup maple syrup instead.


2 cups whole wheat pastry flour or spelt flour

1/2 cup rolled oats

1/2 teaspoon baking soda

1 teaspoon fine grain sea salt

1 cup organic, chunky natural peanut butter

1/2 cup maple syrup

1/2 cup raw, unfiltered honey

1/3 cup extra virgin olive oil

1 1/2 teaspoons vanilla extract

Flakey sea salt, for topping

Preheat oven to 350F degrees. Place oven rack in top third.

In a medium mixing bowl, combine the flour, oats, baking soda, and salt. In a separate larger bowl, combine the peanut butter, maple syrup, honey, olive oil, and vanilla. Whisk until smooth. Pour the flour mixture over the peanut butter mixture and stir until barely combined. Drop by heaping tablespoonfuls onto parchment-lined baking sheets. Place sheets in refrigerator and chill for an hour. After chilling, press down on each ball of dough gently with the back of a fork. Bake for 10-11 minutes - but don't over bake or they will be dry. Let cool five minutes and transfer to a cooling rack.

Make 2 - 3 dozen cookies. 


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