I love PB cookies. The best part is the criss-cross stamp in the middle of them. I love the gooey centre and the taste of peanut butter…maybe that taps into my inner-American..I’m not sure. Anyways, here’s my twist on PB cookies that I’ve made with some omega-3s thrown in and some PB as well…
Not Your Typical PB Cookies
1 c. whole almonds
1.5 gf rolled oats
.75 c. natural PB w/o sugar
.5 c. honey
.5 c. dairy-free spread or organic butter
.5 tsp. salt
.5 tsp. vanilla
1 tsp. chia seeds
1 tsp. baking soda
Stevia for topping
In a food processor, process almonds and oats until it becomes a meal…fine.
Add eggs, PB, honey and spread/butter
Add in salt, vanilla, chia seeds and baking soda, process
Place dough into a bowl, cover with plastic wrap, and chill in fridge for 1 hour
Preheat oven to 180/350
Take out of fridge and shape into balls the size of golf balls.
Place on a wax/baking paper lined cookie tray
Dip the back of a fork in warm and then do a criss-cross pattern on the dough balls, squishing them down into a flatter saucer shape
Can top with a sprinkling of stevia if you’d like instead of the traditional white sugar
Bake for 8-10 minutes
Cool on wire rack
I took these to a photography class that I had, people I didn’t really know, and they LOVED them. There wasn’t one left over!