Peanut (or Almond) Butter Cookies

Cookies are so much fun, but they contain so much fat and sugar! Here is a delectable treat with way less fat, no butter, and less than half the sugar (yes, syrups are sugars). For some of you who are still adapting their taste buds to lower sugar content, you might want to add one or two tablespoons of unrefined cane sugar. When I think of all the trans fats we consumed while we were growing up–who had a clue what we were doing to ourselves?

This cookie is high in protein, has great texture, and I bet you can’t eat only one! Just because it is healthier, don’t eat twice as many or you have defeated the purpose. Keep them in the freezer and get one (or two?) at a time for your lunch–don’t cheat!

For good results, stir the flour well before measuring and then level off the measure as in this picture.

Since these recipes were originally created, we have changed our focus to “no oil” and very little non whole-food sweeteners. Do check the recipe index for new and healthier versions.

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Peanut (or Almond) Butter Cookies

Servings – 3 1/2 dozen
Prep Time – 10-15 minutes
Cook Time – 10-12 minutes

Ingredients:

1 cup peanut or almond butter –no palm fats or sweeteners added

2/3 cup pure maple syrup

1/4 cup oil —I use light olive oil in most cooking

1 teas vanilla

2 cups white whole-wheat flour –-stir & spoon lightly into measure*

1/2 cup oat flour –stirred and spooned

1 teas Rumford’s Baking Powder, opt.

1/2 teas salt

Instructions:

Preheat oven to 375°.
Evenly mix together all wet ingredients.
Combine the dry ingredients, mixing well. I never use the baking powder. If you have spooned all the flours lightly and leveled off the top of the measure with a knife, the cookies will be nice and light.
Combine wet and dry ingredients.
Form cookies by taking a one tablespoon release scoop and filling it with dough; release onto plain or parchment covered cookie sheet. With your first, second and third fingers together press lightly down on the ball of dough until it looks like the picture above. This is much faster than using a fork, but you can fork them if you wish.
Bake for 10-12 minutes, watching so they don’t burn. Remove from oven and let sit for several minutes before moving to a cooling rack. If using parchment, I just slide the parchment from the cookie sheet onto the cooling rack (being care that all the cookies do not end up on the floor, in which case your dog will have a happy face).

Notes:

*When omitting eggs, it is essential to fluff up the flour before measuring to keep your cookies from being dense and dry, then spoon lightly into the measuring cup. It is kind of like sifting, but doesn’t take as long.