Peanut butter cookies
These cookies are the ultimate crowd-pleaser and wildly easy to make. No need for complicated machinery, just your own two hands and an insatiable craving for peanut butter.
INGREDIENTS
270 gr of natural peanut butter — creamy or crunchy, or even almond butter if you're feeling adventurous.
192 gr of coconut sugar — or pure cane sugar if that's what you have lying around.
6 tbsp of almond milk — make sure it's at room temperature.
2 tsp of vanilla extract120 gr of flour — spelt, unbleached all-purpose, almond flour, or a 1-1 gluten-free blend. We love an inclusive cookie.
1 tsp of baking sodaA generous pinch of mineral salt — only use this if your nut butter is unsalted. Don't go making salt licks.
A couple of tbsp of pistachio cream
A handful of sliced almonds
makes 20 to 24 sweet treats
PREPARATION
THE DOUGH
Preheat your oven to 175C.
Line a cookie sheet with a silicone mat or parchment paper, or leave it completely ungreased. Living dangerously is an option here.
In a large bowl, mix your peanut butter and sugar together until it gets nice and creamy.
Stir in the almond milk and vanilla extract.
Add your flour, baking soda, and salt, and mix it all to combine. The dough will be quite tough to stir, so ditch the spoon and mix it by hand. It builds character.
THE ROLL
Scoop out the dough (about 1.5 tablespoons per cookie) and roll them into small balls of about 3 cm.
Squeeze the balls flat between the palms of your hands. Show that dough who's boss.
Place your cookies on the baking sheet with about 6 cm of space between them.
Push your thumb into the centre of each cookie to create a little crater. This is the perfect little hideout for your pistachio cream.
THE BAKE & STORE
Pop the tray into the oven and bake for 10 to 13 minutes. 13 minutes will yield a crispier cookie, while pulling them earlier keeps them tender inside. Choose your own adventure.
Let them cool for a few minutes on the tray, then transfer them to a wire rack.
Fill your thumb craters with a dollop of pistachio cream and top with sliced almonds.
Store them in an airtight container on the counter for up to 5 days, or in the fridge for up to 2 weeks. Assuming they even last that long without being devoured.