My Dad's favorite cookie were peanut butter cookies. These were made with Dad in mind - my hero! We share a deep love for anything peanut butter, but especially in cookie form.
These peanut butter cookies can be shaped however you please. I'll share our classic way of pressing these with a measuring cup for easy, round cookies.
Here is the fifth of twelve P.S. & Co.™ cookie recipes dropping this holiday season.
Yields about 30 cookies.
INGREDIENTS
Wet ingredients
2 cups very dark maple syrup
2 cups organic roasted peanut butter, unsalted
2 Tbsp unsweetened vanilla extract
Dry ingredients
8 cups of almond flour
1 Tbsp sea salt
GARNISH
10 oz melted organic dark chocolate (for dipping)
PROCEDURE
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Preheat oven to 350 degrees Fahrenheit and line sheet tray with parchment.
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In a stand mixer, use paddle attachment to combine peanut butter, maple syrup and vanilla and sea salt.
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Slowly combine 1 cup of almond flour at a time into the wet ingredients and mix thoroughly. Scrape clean the sides and bottom of bowl as needed. Dough should be slightly wet to touch, but not sticky.
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Grab an ice cream scoop (doesn't matter the size, a large scoop yields a large cookie, a small scoop yields a smaller cookie. Use what you have!)
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I like to use a measuring cup, line the bottom with a square of parchment paper, and press each cookie scoop to about 1/4" thickness. The measuring cup makes a pretty perfect circle.
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Can also use a cookie cutter to make shapes after pressing out with a measuring cup, save the scraps and collect leftover batter to press out more cookies.
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Bake for about 6-8 minutes or until outer edges appear golden and puffy. Cookies will slightly puff as they bake.
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Cool to room temperature or place in refrigerator to cool quickly. Wrap or place in a freezer safe container and place in the freezer to harden. (Please keep in mind, the larger the cookie, the longer the bake time and vice versa.)
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Remove cookies from freezer and decorate by dipping cookies in the melted chocolate.
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Prepare parchment lined cookie trays to place your chocolate dipped cookies.
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Place back in fridge/freezer until chocolate hardens.
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Enjoy chilled or straight from the freezer!
The fifth recipe in our amazing freezer-box series is a classic peanut butter cookie made healthier!
These cookies are delicious at room temperature as a soft cookie, too. I personally love snacking on these out of the freezer. Make one batch and have it last for weeks to enjoy as you please. The perfect nutrient-dense snack or fuel for hikes/runs/working out or anytime.
Happy baking and drop a comment if you have questions or just to let me know how these cookies turned out for you! - Andrea
