The results are genius! A perfect almondy peanutty cookie not too sweet, but sweet enough leaving an aftertaste of addiction just the way a cookie should. They are also very pretty, so they can be shown off or shared with judgemental people. I've already been told "these look like real cookies!" Let me translate that. A French person thinks "real" cookies are the packaged ones you can buy at the store, but it was meant as a compliment on the looks, not the taste. I made him clarify because I first took it as an insult. That comment was followed by, "I think I like these better than the tahini ones." Lets not compare incomparable things please. They are both spectacular.
Yield 41 cookies
Ingredients:
240g whole wheat flour
110g ground almonds
140g butter (5 1/2 oz)
150g cane sugar (3/4 cup)
1 tbsp maple syrup
Pinch of salt
2 tbsp water
200g pure peanut butter.. Smooth or chunky
1 tsp cinnamon
Drizzle of milk in case too dry
Some crushed peanuts for decorating
Directions:
1. Sift the flour, salt, and cinnamon together, then add the ground almonds.
2. In a separate mixing blowl, cream the butter and sugar until fluffy, then add the maple syrup, peanut butter, and water. Mix until smooth. At this point I realized I only had 145g smooth peanut butter, so I finely crushed 55g peanuts in my mortar so it would be as if I added chunky peanut butter. These cookies are going to have quite a bit of texture.
3. Add the dry ingredients into the wet ingredients and mix until you have a big ball of dough. You will need to set down the utensils and use your hands to make this come together. Add a splash of milk if it is too dry.
4. Heat the oven to 175°C (350°F).
5. Make tablespoon sized balls out of the dough, dip the top into some crushed peanuts, and press them into shape onto a cookie sheet for baking. These do not have eggs so the shape you leave them in is the shape they will be when cooked.
Bake for 18-20 minutes, then transfer to a wire rack and let cool.
Store at room temperature in an airtight container.
Yield 41 cookies
Ingredients:
240g whole wheat flour
110g ground almonds
140g butter (5 1/2 oz)
150g cane sugar (3/4 cup)
1 tbsp maple syrup
Pinch of salt
2 tbsp water
200g pure peanut butter.. Smooth or chunky
1 tsp cinnamon
Drizzle of milk in case too dry
Some crushed peanuts for decorating
Directions:
1. Sift the flour, salt, and cinnamon together, then add the ground almonds.
2. In a separate mixing blowl, cream the butter and sugar until fluffy, then add the maple syrup, peanut butter, and water. Mix until smooth. At this point I realized I only had 145g smooth peanut butter, so I finely crushed 55g peanuts in my mortar so it would be as if I added chunky peanut butter. These cookies are going to have quite a bit of texture.
3. Add the dry ingredients into the wet ingredients and mix until you have a big ball of dough. You will need to set down the utensils and use your hands to make this come together. Add a splash of milk if it is too dry.
4. Heat the oven to 175°C (350°F).
5. Make tablespoon sized balls out of the dough, dip the top into some crushed peanuts, and press them into shape onto a cookie sheet for baking. These do not have eggs so the shape you leave them in is the shape they will be when cooked.
Bake for 18-20 minutes, then transfer to a wire rack and let cool.
Store at room temperature in an airtight container.
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