Once a week, for just a couple of hours, my kids meet up with other homeschoolers for what we call ‘workshop’. They do fun projects, have lunch and recess and finish up the day with some computer work. Last week after workshop my daughter, Keegan, was telling me about her friend Eden who had peanut butter cookies in her lunch and why didn’t I ever make peanut butter cookies? Being a big fan of peanut butter I figured making peanut butter cookies sounded like a pretty good idea. I used my Almond Butter Chocolate Chips Cookies for inspiration and while I would have added chocolate chips to this recipe, Keegan wanted peanut butter cookies “just like Eden’s” so we went without…this time!
Sarah
Ingredients:
- 1 1/2 cups natural no salt added creamy peanut butter
- 1/2 cup raw honey or maple syrup
- 1 tbsp vanilla
- 1/4 cup milk (I used unsweetened almond milk)
- 1 1/2 cups whole wheat pastry flour
- 1 tsp baking soda
- sea salt
Preparation:
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or a non-stick mat.
- In a large bowl mix together the peanut butter, honey, vanilla and milk.
- Add the flour and baking soda and stir until just combined. (If the dough is too sticky to work with, chill in the fridge for 15 minutes or so.)
- Form the dough into round balls (about tablespoon sized) and place on the baking sheet. Gently flatten with a fork and sprinkle the tops with sea salt.
Gently flatten with a fork and sprinkle the tops with sea salt
- Bake for approximately 11 minutes or until set. Let the cookies cool for about 5 minutes before removing from the pan.
Nutritional Info:
Makes 24 cookies.
Serving size 1 cookie.
Nutrients per serving: Calories: 145, Cal. from Fat: 75, Total Fat: 8g, Sat. Fat: 1g, Carbs: 13g, Fiber: 2g, Sugars: 4.5g, Protein: 4g, Sodium: 27mg, Chol: 0mg
Notes:
Leftover cookies can be stored in an airtight container at room temperature for up to 2 days. For storage longer than 2 days you can store in the fridge for an additional 5 days.
