My mom is on a never ending search for the best peanut butter cookie recipe. I made these for her and she was very impressed. With only three tablespoons of flour, this recipe from Chocolate-Covered Katie yields an awesome peanut butter punch in every bite.
- 1/2 cup peanut butter, or almond or sunbutter (I like Whole Foods 365 brand, with salt)
- 3/4 tsp baking soda
- 3 tbsp flour (whole-wheat pastry, all-purpose white, spelt, Bob’s gf mix all work)
- 1/4 cup sugar or evaporated cane juice (for sugar-free cookies, see below link)
- 2 tbsp brown sugar or coconut sugar
- 2 tbsp applesauce
- 1/2 tsp pure vanilla extract
- optional: tiny pinch salt (around 1/16 tsp) (Taste dough to decide – I like to add it.)
Mix dry ingredients very well. Then add wet and form cookie balls. If you want soft cookies, fridge the dough for at least an hour. Then bake in a preheated oven (350F) for 8 minutes. They’ll look underdone when you take them out, but that’s ok. Let cool for at least 5 minutes before removing from tray.
To keep these cookies soft, store leftover cookies in a plastic container. This recipe will make about 12-16 cookies, depending on how big you roll them. (For 16 cookies, they’ll have 65 calories per cookie.)
Recipe and photo courtesy of Chocolate-Covered Katie.