There are few American kids that don't remember munching on peanut butter cookies at one point in their life. Most of us grow up but we never leave those cookies behind!
If you're like me, you probably had someone else make them or maybe you just bought them at the store. So you probably never really knew how bad they really were for you. This is one of those treats that has very little nutrients and CUPS of sugar, oil and butter.
Now, I'm not advocating getting rid of them. That would just be silly. They're one of the joys of life and I'll continue to eat them. HOWEVER, there are times when I just want the goodness of those PB cookies and not all the naughtiness involved. That's where this recipe comes in to save us.
By cutting down on the sugar (just 1tsp of honey), subbing tahini for the butter and adding quinoa, this cookie is MUCH healthier and packs some nutrients. You can even eat if for breakfast.
Makes 12 cookies
INGREDIENTS - GARNISH/EXTRAS
First, preheat oven to 350F/180C. Then melt your honey and coconut oil together into a small glass bowl (or over a skillet.) Now, pour this melted mixture and all ingredients into a large glass bowl. Mix well.
Next, line your baking tray with parchment paper. This is an optional step but it means you won't have to worry about greasing the tray. Make small balls with the cookie dough and place on tray. Use a fork to gently smash the tops of the cookies, this makes that signature criss-cross pattern that you see on PB cookies. If you're doing garnishes, top all cookies with a sprinkle of coconut sugar and cacao powder.
Pop in the oven for 10 minutes but check after 7. (Not all ovens are the same and you don't want to burn these babies.) Leave to cool for 3-5 minutes. Enjoy!!!
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