Triple Peanut Butter Cookies
If you put together the triumvirate of the peanut world–peanuts, peanut flour and peanut butter–what do you get? The best peanutty goodness in a cookie you'll ever find. (A gluten-free recipe.)
1 1/4 cups packed light brown sugar
1 cup all-natural peanut butter (creamy or chunky)
2 large eggs
1 cup low-fat peanut flour
1/4 cup chopped roasted peanuts
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1/8 teaspoon salt
- Preheat the oven to 350°F (175°C).
- In a medium bowl, beat together brown sugar and peanut butter with a wooden spoon. Beat in 1 egg at a time, mixing well after each addition. Mix in peanut flour, peanuts, baking soda, vanilla and salt.
- Roll dough into 1 1/2-inch balls. Place balls two inches apart on a cookie or baking sheet lined with parchment paper or foil. Use a fork to make criss-cross marks on tops of cookies and to flatten to about 1/2-inch thickness. Bake 10 minutes or until cookies are just set. Transfer cookies (still on parchment or foil) to a wire rack; cool completely. (Cookies will firm up upon baking.)
Makes 30 cookies.
Tip: If desired, stir 1/2 cup semisweet or bittersweet chocolate chips, and/or golden raisins or dried cranberries into the dough.
Nutritional Information Per Serving (1/30 of recipe; 1 cookie): Calories: 103; Calories from Fat: 45; Fat: 5g; Trans fats: 0g; Cholesterol: 12mg; Carbohydrate: 12g; Protein: 4g; Fiber: 1g; Sodium: 103mg.
Recipe and photograph courtesy of the National Peanut Board.