I normally don’t like peanuts, but in cookie-form I do. I will warn you in advance that these cookies can be addictive and make a great afternoon snack. Last Sunday, I made these goodies for teatime with my family. The afternoon sun was streaming through the living room, while we were enjoying these cookies and chatting about this and that. These are the precious moments that we often take for granted and fail to recognize their value until much later when it is already too late. Enjoy the present to the fullest! Savoring peanut butter-laden cookies makes life so much sweeter! If you can add great company to that, jackpot!
- 1/4 cup white sugar, plus extra for sugar coating
- 1/4 cup brown sugar, plus extra for sugar coating
- 1/2 cup light spelt flour
- 5 tablespoons whole spelt flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup crunchy or smooth peanut butter, at room temperature
- 3 tablespoons canola oil
- 1/4 cup non-dairy milk – I used almond milk
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- Preheat oven to 180 °C.
- Add all dry ingredients to a medium-sized bowl and stir with a wire whisk until all ingredients are well-distributed.
- Combine the apple cider vinegar and milk in a small bowl and let mixture rest for about 5 minutes.
- In the meantime, mix peanut butter, oil and vanilla extract in a large bowl.
- Add milk and vinegar mixture to peanut mixture and mix all ingredients until well-combined.
- Add dry mixture to peanut mixture and then mix all ingredients until dough holds together.
- Combine the remaining sugar in a small bowl. Shape cookie dough into small balls and roll each ball in the sugar mixture (optional).
- Place each dough ball at least 3 cm apart on prepared baking tray and flatten each dough ball into a disc-shape.
- Bake cookies, one tray at a time, for 8-10 minutes or until lightly browned.
- Remove tray from oven and let cookies rest on it until they are firm enough to be moved to a cooling rack, i.e. roughly 5 minutes.