Sunday, March 23, 2014

Light Peanut Butter Cookies

                                                       Light Peanut butter cookies

These peanut butter cookies have a light peanut butter flavor, and can be made light and crispy when cooked a little more, or denser and chewier when cooked a bit less.  That really goes for most cookies, but more so for these!  There are two flour choices to choose from.  Both are good: some liked the mix with oat flour, others the one including millet.  (Remember to set aside part of the flour until all ingredients are mixed and have set for a bit before adding it in, as a little more or less may be needed.)

Preheat oven (as always) to 350 degrees Fahrenheit
4T Earth Balance margarine
1 cup 100% peanut butter (100% peanuts)
1/4 cup coconut oil, warmed just enough to liquefy
1 tsp vanilla extract
3/4 cup maple syrup

Dry mix option  #1                                                Dry mix option #2
1/3 cup almond flour                                             1/2 cup almond flour
2/3 cup oat flour                                                     1/3 cup millet flour
2/3 cup green buckwheat flour                              1/2 cup sorghum flour
1/4 tsp whole salt                                                   1/2 cup green buckwheat flour
3/4 tsp baking soda                                                1/4 tsp whole salt
1/2 tsp xanthan powder                                          3/4 tsp baking soda
1/4 tsp arrowroot powder                                       1/2 tsp xanthan powder
2T ground flax seeds                                              1/4 tsp arrowroot powder
                                                                               2T ground flax seeds (optional in this mix)

Cream together the wet ingredients with an electric mixer until smooth.  Mix together either dry mix 1 or 2 and gradually blend into the peanut mixture until well incorporated.  Let it sit for 10-15 minutes for some of the moisture to absorb into the flours.  The dough should be a dense but soft consistency.  Spoon onto a thick cookie sheet greased with coconut oil.  Flatten out with a fork (dipped in ice cold water to keep the dough from sticking to the fork) to approximately 1/3" thick by 2-2 1/2" wide and 2" apart.  Bake: 350 F for 8-12 minutes until the edges are lightly browned and the center springs back slightly when pressed.  Remove cookie sheet from the oven and allow cookies to cool and set 2-3 minutes before carefully transferring to a cooling rack.  Cool completely and store in an airtight container for several days or freeze extra cookies in the freezer for future cookie cravings!

 -Replace coconut oil with another 1/4 cup soy margarine. 
-Add 1/4 cup more peanut butter for a more pronounced peanut butter flavor:  although a small amount of extra flour may be needed, leave the fat content the same, or the cookies may be a little tough. 
Please note:  Green buckwheat flour is obtained from grinding raw buckwheat in a grain mill, or a cup at a time in a Vitamix blender.  Green buckwheat  has a much milder flavor compared with the dark buckwheat flour usually sold already ground.
Yes, some of the cookies have chocolate chips pressed into the top just before baking.
No, these cookies don't abide by the food combining mentioned in the last blog, but they are quite nutrient dense....and a sweet treat now and then is enjoyable.
Have a joyous and blessed day!

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