Peanut Butter Cookies
Peanut butter was never a favourite pantry staple of mine until I got to high school when I took a bagel and peanut butter for lunch nearly every day. Then I got to university and went through another massive peanut butter phase. And when I say massive, I mean going through an ENTIRE JAR A WEEK. I’m not sure if this is something I’m proud to admit or not but it’s no word of a lie and I have friends who can attest to this.
Thankfully, I realized my mindless snacking, weaned back (a lot) and will now enjoy peanut butter on toast with banana and cinnamon, smeared on apples or in cookies!
So when my mom had a huge Costco-sized jar of peanut butter that was about to expire, I needed to get to work and try out some Classic Peanut Butter Cookies. I adapted this recipe from Fraiche Nutrition’s gluten free and vegan version.
Pair these bad boys with a glass of milk, cozy up and enjoy!
Peanut Butter Cookies
Ingredients
- 1 cup smooth peanut butter
- 2 eggs
- 3/4 cup all purpose flour
- 3/4 cup white sugar
- 1/2 cup butter, softened
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven to 350 °F and line baking sheets with parchment paper.
- To a large bowl add the peanut butter, eggs, sugar, butter, vanilla extract, baking powder and salt. Using a stand mixer or electric beater mix until combined.
- Slowly fold or mix in the flour until just combined.
- Using your hands, roll the dough into 1" balls and place on baking sheets. Flatten slightly with the back of a fork to create the classic peanut butter cookie lines.
- Bake for 12 minutes or until the cookies become golden brown. Allow them to cool for 5 minutes before removing and enjoying!