Peanut Better Cookies

Wow the day has come. I have made it to the last recipe of the Brave New Meal cookbook. There are obviously some recipes I did not make for whatever reasons but maybe I’ll go back to them someday. Anyways, it’s been quite a journey of cooking through another book and I have been thinking about what I wanted to do next (post is coming soon talking about this). Side note: if you are interested to see what other cookbooks I have cooked through, you can click the names here – Thug Kitchen 101, Love Real Food and Yum & Yummer.

Anyways so the final post for this cookbook is peanut butter cookies. I feel like most people have made the super simple recipe made with just peanut butter, sugar and an egg. They are ready in no time and most people always have those ingredients on hand.

This version of cookies has a few more ingredients, and obviously no eggs. The full list is flour, baking soda, salt, peanut butter, maple syrup, brown sugar, oil, almond milk and vanilla. So obviously it is a few more items but they just help to make a more well-rounded cookie. I like the combination of brown sugar and maple syrup too, adds a little caramel flavour.

I let the dough chill for about 1 hour before I tried to roll it into balls and bake. The recipe says to scoop 2-3 tbsp for the cookies so I decided to go on the small end of that. The dough was a little sticky so it was hard to make the fork marks. For the rest of the cookies, I only scooped 1 tbsp of dough and let them chill in the fridge for a few minutes before trying to make the fork marks and this worked better.

The smaller sized cookies, with more defined fork marks

I didn’t get them so golden brown because I like my peanut butter cookies a little soft in the middle but both pans turned out pretty great. The cookies come out soft but they harden slightly as they cool down. The edges had a little crispness but the inside was very soft. These were a nice treat and definitely a good way to end this cooking chapter.


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