We Need More (Peanut butter) Cookies!
We do. We need some kind of handheld snack to eat while playing with (aka: sorting) our latest LEGO horde, courtesy of TC's dad.
Peanut Butter Cookies
Modified from Deliciously Organic
1 cup peanut butter (chunky or smooth; preferably natural I used chunky “Natural" Skippy, which is trans fat-laden, nasty, non-vegan shit)
1/4 cup water
1 tablespoon ground flaxseed
1/2 cup organic sugar
1 teaspoon vanilla extract
1/2 cup almondmeal
1 teaspoon xanthan gum
3/4 teaspoon baking soda
1/2 - 1 teaspoon salt (if you use unsalted peanut butter)
Preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with Silpats or parchment.
In a large bowl with a handheld mixer (or with a stand mixer, for those of you so blessed to have one and the requisite countertop space for it), beat the peanut butter, water, ground flaxseed, sugar, and vanilla until fluffy and thoroughly combined.
Stir in the remaining ingredients. Use a tablespoon cookie scoop dipped in water to form dough balls on the prepared cookie sheets. Make the iconic (is it?) mega tic-tac-toe with a fork dipped in water.
Bake for 12 minutes or until crispy on the edges and browned on the bottoms. Leave the cookies for a few (less than five) minutes on the sheets. Spatulate the cookies to a rack to finish cooling.
TC said, “These are acceptable.” They were his request, after all, and the not-my-favourite peanut butter was safer in cookies than mocking me from the jar.
Peanut Butter Cookies
Modified from Deliciously Organic
1 cup peanut butter (chunky or smooth; preferably natural I used chunky “Natural" Skippy, which is trans fat-laden, nasty, non-vegan shit)
1/4 cup water
1 tablespoon ground flaxseed
1/2 cup organic sugar
1 teaspoon vanilla extract
1/2 cup almondmeal
1 teaspoon xanthan gum
3/4 teaspoon baking soda
1/2 - 1 teaspoon salt (if you use unsalted peanut butter)
Preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with Silpats or parchment.
In a large bowl with a handheld mixer (or with a stand mixer, for those of you so blessed to have one and the requisite countertop space for it), beat the peanut butter, water, ground flaxseed, sugar, and vanilla until fluffy and thoroughly combined.
Stir in the remaining ingredients. Use a tablespoon cookie scoop dipped in water to form dough balls on the prepared cookie sheets. Make the iconic (is it?) mega tic-tac-toe with a fork dipped in water.
Bake for 12 minutes or until crispy on the edges and browned on the bottoms. Leave the cookies for a few (less than five) minutes on the sheets. Spatulate the cookies to a rack to finish cooling.
TC said, “These are acceptable.” They were his request, after all, and the not-my-favourite peanut butter was safer in cookies than mocking me from the jar.
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