Snow-day baking; Peanut Butter Twist cookies
When was the last time you had a really good peanut butter cookie? Really nutty, totally satisfying, not the bland-fake-beige-too sweet version? It took some creativity but my daughter came up with this very unusual version of peanut butter cookies that have a healthy twist. I am never going back.
Happy baking…day one of two more snow days.
Whitney’s funky peanut butter cookies
Combine in a medium-sized bowl mixing each ingredient in as you go (I did by hand but a mixer will make quick work of it):
- 1/2 cup very soft butter, salted or unsalted
- 1 cup creamy peanut butter, salted
- 1/2 cup packed dark brown sugar
- 1/2 cup white sugar
- 1 egg; best at room temperature
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
Mix together then stir into the above mixture:
- 1/2 cup white rice flour
- 1/2 cup unbleached white flour (traditional wheat)
- 1/2 cup almond flour (meal)
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
Once this is all blended then fold in (I used my hands) :
- 3T millet
- 3T chia seeds
- 1 cup dark or semi-sweet chocolate chips
- 1/2 cup coarsely chopped (or slivered) almonds. Peanuts could be used too.
Whitney says, “Omit the seeds and nuts if you want a traditional PB, but definitely keep the flour combo and almond extract – it makes it more peanutty. The millet also actually creates a rad texture and oddly great nuttiness, me thinks.”
Form into 1″ balls then smash down with a fork on a greased cookie sheet. Bake at 350° for 9 minutes for a soft cookie with nice crunch from the additions. Bake 11 minutes for a more crunchy cookie. YUM!
forgive the IPhone photos…slightly distorted.