It is the holiday season. My 24-year old little (always will be) brother tore his ACL playing soccer. He has had the surgery and is now doing the hard-part, regaining the strength and flexibility in his knee. He is recovery really well but can't travel for the holidays.
Therefore, along with his Christmas gift, I decided to send some freshly baked peanut butter cookies (his favorite).
I adapted the recipe from the King Arthur Flour Whole Grain Baking cookbook, coincidently a gift from him for my birthday. The book is amazing and has expanded the range of whole grain recipes, which I use.
Time (prep + bake): 40 min
Adapted Recipe using a combo of peanuts and almonds:
1/2 cup almond meal (or dry-roasted peanuts)
1 cup smooth peanut butter (I used Jiffy)
6 packets of Splenda (or 1/2 cup packed dark brown sugar)
1/2 cup granulated (white) sugar (or could use 6 more packets of splenda if want it sugar-free)
1 large egg
1/4 cup water
2 TBSP honey (or dark corn syrup)
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1 1/2 cups whole wheat flour
(1) Preheat oven to 350 degrees. Lightly grease a baking sheet or line with parchment paper.
(2) You could use a food processor, hand or stand mixer, or the old-fashioned fork. I used my KitchenAide hand-mixer. Place peanut butter, sugars, egg, water, honey, vanilla, baking soda and salt into bowl. Blend on low speed (1-2) to thoroughly combine.
(3) Add flour and almond meal. Pulse until well combined. The dough will be somewhat stiff.
(4) Drop the dough by tablespoonful onto the prepared baking sheet. Press the top of each cookie with a fork to make a crisscross design, flattening the cookies to about 1/2" thick. Dip the fork in cold water if it starts to stick.
This recipe yields 2 dozen cookies.
Enjoy!
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