Second only to chocolate, hubby’s favorite food is peanut butter (we buy the kind that lists only peanuts and salt in the ingredients). He came across this recipe for PB cookies from 101 Cookbooks with only 8 ingredients. Actually the original recipe lists 7 ingredients, but hubby added almond extract … and he used whole wheat pastry flour instead of whole wheat flour.
There’s a little boy in every man, and my little boy loves cookies. I came home from work one day and a stack of these chewy PB cookies was cooling on the counter. Good job, hubby.
1 cup chunky peanut butter
1 cup real maple syrup
1/3 cup olive oil
1 tsp vanilla extract
1 tsp almond extract
2 cups whole wheat pastry flour
1 tsp baking soda
3/4 tsp sea salt
1. Preheat oven to 350 degrees (racks should be in the top third of the oven).
2. In a large mixing bowl, blend peanut butter, maple syrup, olive oil, vanilla and almond extracts with a wire whip.
3. Add flour, soda and salt to the mix; stir until just blended.
4.Let batter set for 5 minutes. Drop by tablespoons onto cooking sheets. Dip fork into glass of cold water and press down gently on each to make a criss-cross pattern. (The original recipe indicates that since the batter is soft, it should be chilled for an hour to get good criss-crosses, but I had already pre-heated the oven and found that I could use the cold water dip before each fork press.)
5. Bake for 10 minutes. We live at 3,700′ elevation and have always set the timer to rotate the pans halfway through baking. These cookies were perfectly done at exactly 10 minutes, but you may need to adjust depending on your elevation and oven accuracy.
6. Let cool 3-5 minutes before transferring to aluminum foil … and then you can stack them in any pattern you’d like.
Makes 2 dozen large very good and very chewy cookies … or you can make 2-1/2 dozen medium-sized cookies, but where’s the fun in that?