I've been craving peanut butter for the past week (although to be honest, when aren't I?). My mom and I found ourselves on a sugar rampage last night, which is the worst thing to happen when you don't have any all purpose flour. And barely any white sugar.
O M G.
So I took a basic peanut butter cookie recipe and tweaked the hell out of it to make it healthier, as well as having a softer, chewier middle, and a lightly crispy outside. Perfection? Absolutely.
This is something you'll need a food processor for, if you're going to use the walnuts. If you don't have one/don't like walnuts or just plain don't want them on your cookies, you can sprinkle them with a little white sugar (provided you have the foresight not to run out!)
Ground Walnuts
Recipe:
1/2 melted butter
1/2 all natural, crunchy peanut butter
1 1/4 cups bread flour
1/2 cup minus one tablespoon white granulated sugar
1 tablespoon ground flax
1/2 cup packed brown sugar
1 egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons vanilla
1 cup walnuts
Directions:
1. In a mixing bowl, beating butter and peanut butter with an electric mixer on medium high speed for 30 seconds. Add 1/2 cup of the flour, the sugars, flaxseed, egg, baking soda, baking powder, and vanilla. Beat till thoroughly combined.
2. Beat in remaining flour. Cover and chill for at least an hour (as with all cookies!).
3. Meanwhile, take the walnuts and pulse them until finely ground in the food processor. Transfer the nuts to a shallow bowl.
4. Preheat oven to 350 degrees F. Take a tablespoon of the dough and shape into a ball. Take the bowl and roll it in the nuts until covered. Place the balls on a cookie sheet, two inches apart, and make a criss cross design in the top with a long fork.
Criss-Crossed Walnut-ty cookies
5. Bake for 8-10 minutes, or until done.
Yum! Cookies!
So delicious- if you try, let me know how it goes!
Until Next Time,
Ashley
O M G.
So I took a basic peanut butter cookie recipe and tweaked the hell out of it to make it healthier, as well as having a softer, chewier middle, and a lightly crispy outside. Perfection? Absolutely.
This is something you'll need a food processor for, if you're going to use the walnuts. If you don't have one/don't like walnuts or just plain don't want them on your cookies, you can sprinkle them with a little white sugar (provided you have the foresight not to run out!)
Recipe:
1/2 melted butter
1/2 all natural, crunchy peanut butter
1 1/4 cups bread flour
1/2 cup minus one tablespoon white granulated sugar
1 tablespoon ground flax
1/2 cup packed brown sugar
1 egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons vanilla
1 cup walnuts
Directions:
1. In a mixing bowl, beating butter and peanut butter with an electric mixer on medium high speed for 30 seconds. Add 1/2 cup of the flour, the sugars, flaxseed, egg, baking soda, baking powder, and vanilla. Beat till thoroughly combined.
2. Beat in remaining flour. Cover and chill for at least an hour (as with all cookies!).
3. Meanwhile, take the walnuts and pulse them until finely ground in the food processor. Transfer the nuts to a shallow bowl.
4. Preheat oven to 350 degrees F. Take a tablespoon of the dough and shape into a ball. Take the bowl and roll it in the nuts until covered. Place the balls on a cookie sheet, two inches apart, and make a criss cross design in the top with a long fork.
5. Bake for 8-10 minutes, or until done.
So delicious- if you try, let me know how it goes!
Until Next Time,
Ashley
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