"Man cannot live by bread alone; he must have peanut butter."
-- James Garfield
So here's a few fun facts for you! June 12 is National Peanut Butter Cookie Day. Did you know peanut butter cookies are a recent invention? The Aztecs invented peanut butter in the 14th century, but peanut butter cookies didn’t become an American favorite until the early 1900s.
The cookies are such a great addition to the Edible Fitness family, that I really think you need to make them a part of yours as well! They are so easy to make, and they freeze well too, so if you find yourself snacking on them a little too often, you can save some for a rainy day....or tomorrow.....whichever comes first lol
Ingredients:
1 cup (230g) - Smooth or Crunchy peanut Butter
1 cup (165g) - Brown sugar
2 tsp - Vanilla extract
6 tbsp - Almond Milk
1 1/2 cups (205g) - Whole Wheat Flour
1 tsp - Baking Soda
1/2 tsp - Salt
Directions:
Preheat the oven to 350 degrees.
In a large bowl, add your peanut butter and brown sugar. Combine until the sugar is completely incorporated.
Add the vanilla extract and 2 tablespoons of the almond milk. Mix until combined. Add the next two tablespoons and mix. Add in your final two tablespoons and mix.
Next, add your baking soda, salt and one third of your whole wheat flour. Mix until combined. Add the flour in two more intervals. The dough will get increasingly harder to mix, but keep at it!
Scoop out a golf ball-sized portion of the cookie dough and roll it between your washed hands. place on a cookie sheet lined with a silpat or parchment paper.
To get the signature criss-cross lines, dip a fork in flour and press down on each cookie ball.
These cookies will not spread a lot so feel free to put them close to each other.
Bake for 12-15 minutes, depending on how chewy you want your cookies to be. The less time they spend in the oven, the chewier they will be.
When the cookies are ready, take them out of the oven and place on a cooling rack for 10-15 minutes.
Comments