22 February 2012

Peanut Butter Cookies-- 2 Ways!

I've got 2 peanut butter cookie recipes for you this morning! Wow! It's always nice to have options, isn't it? The first recipe is a gluten free, brown sugared peanut cookie. The second is a spelty, maple blend cookie!

Cookie #1 - Flourless Peanuty Nutter Butters!

Pictured above, is the first cookie- The Flourless Peanuty Nutter Butter. It's all like "Hi! I'm gluten free, melt-in-your-mouth delicious! I'm also flaky, tender and even crispy!"  hehe Love talking cookies.
I used Kraft Crunchy Peanut Butter to make these but you can most certainly use natural peanut butter too. I usually LOVE all things natural-- but to be honest the day I made these, I just couldn't be bothered to deal with the oil separation that goes along with a jar of natty peanut butter! I know, I know... lame excuse but o well! :)
But if you are so inclined to use the natural variety of peanut butter, go right ahead! It won't make much of a difference (in the cookie at least), but think about slightly increasing the amount of sugar and salt in your cookies. Kraft peanut butter has added sugar and salt. Don't worry to much about these changes though, you can always make the batter according to the recipe and then adjust the cookie dough for taste and texture at the end! Also, you can't really over mix these guys since they are free of glutinous gluten.

Cookie #2 - Delicious Maple Peanut Cookies

The second cookie (pictured above) is a recipe that Marie-Claude shared with me back in 2007! And I've been making it ever since. It is a little chewier and slightly more dense than the first cookie. It also holds together a little better because of the spelt flour. The maple syrup really makes these cookies stand apart from other peanut butter cookies! Yum! If you prefer a think and crispy cookie, flatten a lot and bake slightly longer- until the edges turn brown. Also.... it features NATURAL peanut butter!! :)

OK everybody- here are the recipes!

Flourless Peanuty Nutter Butters!

1 cup Kraft crunchy peanut butter
3/4 cups light brown sugar
2 Tbsp ground flax seeds mixed with 2 Tbsp warm milk or water
2 tsp vanilla extract
1/4 cup sorghum, fine rice, arrowroot or gluten free oat flour
1/2 tsp baking powder
pinch of sea salt (1/8th tsp)
3 Tbsp crushed toasted peanuts (optional- to sprinkle on before baking)
Ground cinnamon (to sprinkle on before baking)
Vanilla bean powder (to sprinkle on before baking)

Preheat your oven to 375 degrees F.
Line a baking sheet with parchment paper or a Silpat and set aside.
In a large mixing bowl, combine the peanut butter, brown sugar, flax slurry and vanilla. Mix well using a silicon spatula. (Lately, this one has been my fave! It's all one piece so it's super sturdy and a breeze to clean too!)
Sift in the flour of your choice, baking powder and salt.
Spoon large dollops of batter onto the cookie sheet and lightly flatten using the palm of your hand. These guys will spread. I flatten these cookies to about a 1/2" thick to get very thin cookies which I am a fan of. If you want thicker cookies, barely flatten them or refrigerate your cookie dough before spooning onto the cookie sheet. That should help them keep their shape.
Before baking, sprinkle the cookies with the crushed peanuts (if using), cinnamon and vanilla powder.
Bake for about 11 minutes or until the bottoms are slightly golden brown.
They will fall apart when they warm, but will solidify when cooled completely. So leave them on the cookie sheet to cool completely. Don't transfer to a wire rack to cool unless you want cookie crumbs instead of whole beautiful cookies! They take a while to set.
Yum yum!

Delicious Maple Peanut Cookies

2 cups light spelt flour, lightly packed
2 Tbsp oat flour (or more spelt flour)
1 Tbsp ground flax seeds or chia seeds
3/4 tsp sea salt
1 cup natural crunchy or smooth peanut butter
1 cup maple syrup
1/3 cup coconut oil, melted
1 1/2 tsp vanilla extract

Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper or a Silpat and set aside.
In a large mixing bowl, whisk the spelt flour, oat flour, flax or chia seeds and salt together to remove any lumps.
In a separate smaller bowl, mix the peanut butter, maple syrup, melted coconut oil and vanilla together until smooth. Pour this peanut mixture into the bowl of dry ingredients and mix well with a silicon spatula.
Roll dough into 1 or 2 tablespoon-sized balls and place on cookie sheet. Gently press each piece of dough with the tins of a fork to create a criss-cross pattern.
Bake for 10-12 minutes or until cookie bottoms are slightly golden brown.
Remove from oven and allow to cool for a few minutes on the cookie sheet, then finish cooling on a wire rack.


Switch the peanut butter for almond butter! Throw in a couple toasted, slivered almonds and a little almond flour too. Some almond extract in place of some of the vanilla extract would be be amazing!

Same idea as above, but use hazelnut everything instead! Hazelnut flour is to die for! Chocolate chips too?

Use a little tahini (the pourable kind) and throw in some sesame seeds and lemon zest too! A little oat bran or oat flour would taste great with sesame.
Use cashew butter and finely chopped toasted cashews. Sweets From The Earth makes a mean cashew cookie and they use silken tofu in their recipe! So you could always try that too!

Last but not least, in the first recipe, replace the flax seed slurry with 3-4 Tbsp of smooth applesauce!

Do you have any yummy suggestions?? :)

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