Peanut butter cookies

This recipe comes from one of my favorite cooking blogs, 101 cookbooks. In an effort to start using less bleached sugar, I’m experimenting with different natural sweeteners. This recipe calls for a 1 cup of maple sugar, and that sounds about right to me!

According to Heidi, you will need:

2 cups whole wheat pastry flour, spelt flour, or unbleached all-purpose flour

1 teaspoon baking soda

3/4 teaspoon fine grain sea salt

1 cup organic, chunky natural peanut butter

1 cup maple syrup

1/3 cup extra virgin olive oil

1 1/2 teaspoons vanilla extract

Mix the dry and wet ingredients separately, then combine them quickly with just a few strokes. Drop them by spoonfuls onto a parchment paper-lined baking sheet (I ran out). Sprinkle some turbinado sugar on top, then pop them in the (preheated!) oven for about 10 minutes at 350F.

Enjoy while hot with a cold glass of soy milk!

These turned out to be totally mind-blowing and a half-batch quickly disappeared between three people. Just make sure not to overcook them as they will dry out. I like a mushy middle, myself. Also, your oven will probably not burn bits the way mine did; that’s what you get with a 35 euro oven.

Make 2 – 3 dozen cookies. 

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