Peanut (or Almond) Butter Cookies

Author: Heather Leno
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:
  1. Preheat oven to 375°.
  2. Evenly mix together all wet ingredients.
  3. 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.
  4. Combine wet and dry ingredients.
  5. 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.
  6. 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.