Peanut Butter Cookies

Peanut Butter Cookies Recipe


I had my heart set on writing a peanut butter cookie recipe for Super Natural Cooking. A recipe that featured ingredients other than white flour, white sugar, and huge amounts of butter, yet somehow retained the spirit and flavor of the classic peanut-y cookie everyone loves. In the process I cooked many, many batches of bad cookies, and eventually gave up. I tried a lot of flour and sweetener combinations - nothing tasted good. One memorably bad batch tasted like un-sweet, hot, steamy nut cakes. That did me in. Flash forward two years and I'm back at it. My first try last week wasn't so great, but I think I'm really onto something with this version - you be the judge. The cookies are maple syrup sweetened and come together with just seven ingredients. I cut out the eggs and butter altogether. Bonus points for being able to lick the bowl clean and not worry about raw eggs.

I'll mention this in the head notes as well - whole wheat pastry flour is my flour of choice for these cookies. It delivers a tender crumb and traditional coloring. Spelt flour is great too - it just bakes off a bit darker, a worthy substitute for people who might need to choose spelt flour over wheat because of allergies. I did a white whole wheat flour in the past with a slightly different recipe - no good. Too dry and bread like. Vegans, these cookies are for you too - no substitutions needed.

 
 
 
 

Peanut Butter Cookies

Spelt flour bakes into a slightly darker cookie (photo), whole wheat pastry flour is slightly blonder - more traditional in appearance in the end. Finish the cookies with chopped nuts or a sprinkling of flaky salt. I'd also recommend seeking out a peanut butter that is well combined, and not super-oily (extra slick) looking - to avoid problems with the cookie batter.

2 cups whole wheat pastry flour, spelt flour, or unbleached all-purpose flour

1 teaspoon baking soda
3/4 teaspoon fine grain sea salt
1 cup organic, chunky natural peanut butter
1 cup maple syrup
1/3 cup extra virgin olive oil
1 1/2 teaspoons vanilla extract

Preheat oven to 350F degrees. Place racks in the top third.

In a medium mixing bowl combine the flour, baking soda, and salt. in a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla. Stir until combined. Pour the flour mixture over the peanut butter mixture and stir until barely combined - still a bit dusty looking. Let sit for five minutes, give one more quick stir, just a stroke or two. Now drop by heaping tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently with the back of a fork. It's a loose batter, so if you're set on doing criss-crosses, go ahead and chill the batter for an hour or so before this step. Bake for 10, maybe 11 minutes - but don't over bake or they will be dry. Let cool five minutes and transfer to a cooling rack.

Make 2 - 3 dozen cookies.

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Your Comments


Cate
July 23, 2008

Olive oil? This recipe looks so intriguing I'll have to try it and compare to my usual butter-laden recipe.

 

VeggieGirl
July 23, 2008

Can't go wrong with a peanut-butter cookie recipe - yum!!

 

Caitlin
July 23, 2008

And here I am with a bag of spelt flour and a boyfriend who loves PB cookies - serendipity strikes! Many thanks for the interesting recipe.

 

Sarah
July 23, 2008

Peanut butter cookies are my favorite! Lucky me... I just purchased some shole wheat pastry flour and wasn't sure what to use it for yet!
One question: is the peanut butter salted or unsalted... as I only keep unsalted in the house!?
Oh, and I love your blog, I've been reading for a while after I discovered it via Smitten Kitchen. The two of you keep me cooking! Thanks :)

 

Tyler
July 23, 2008

I hope peanut butter cookies guarantee a makeup. I'll make this for my girlfriend - even if I end up burning the kitchen - but if she doesn't forgive me after that, I'll know who to come after. Lol.

 

Sneh
July 23, 2008

they look gorgeous Heidi! they sound healthy too .. thats always a plus aint it? Thnx for this :-)

 

Amber
July 23, 2008

I love trying out new things and this will be on the list. Currently my favorite peanut butter cookie recipe is:
1 c. organic peanut butter (can use creamy or chunky)
1 egg
1/2 c. raw sugar (can use white)
1/2 c. brown sugar
1/2 c. chocolate chips
1 tsp. vanilla extract

mix together and bake at 350 until brown on edges.

It makes a yummy soft cookie and there is no flour or oil. I can't wait to try yours with olive oil and maple syrup it just sounds so interesting!

 

Amy
July 23, 2008

Wonder how they'd stack up against my great grandma's recipe...

1 C shortening
1 C white sugar
1 C brown sugar
2 eggs
1 tsp salt
1 C peanut butter
1-1/2 tsp baking soda
2-1/2 C flour
1 tsp vanilla
1 tsp baking powder

Mix all, make balls, press with fork, bake at 350 for 14 minutes.

By the way, now that you're in possession of this recipe, we're officially family. :)

Amy @ http://prettybabies.blogspot.com

 

Tina
July 23, 2008

I live in Texas and have checked two stores for whole wheat pastry flour. Where do you get it?

 

Erin
July 23, 2008

I love baking with olive oil. Maple syrup on the other hand is not one of my favorites, but I have an open mind.

 

Julieta
July 23, 2008

Ummm, certainly these cookies sound interesting! Flavors of the Mediterranean and Canada, with peanuts... It's not easy to find a natural peanut butter in Mexico, most of them are full of trans fats and bad stuff, but if I really exert myself in the project, I could try making my own peanut butter from scratch.

Your creativity keeps amazing me, Heidi. Thanks for sharing your culinary experiments :-)

 

Pam
July 23, 2008

That's a near-perfect recipe for me. Any thoughts on using almond butter instead?

 

Heidi,
Once again, a very simple recipe that sounds intriguing! I have never used olive oil in a cookie before, but there is always a first. ;-) I do, however, love maple syrup sweetened desserts. Delish. Thanks!

Amber,
Your recipe really caught my eye, considering it didn't have any flour in it (a plus, in my opinion). Did you come up with it yourself? I might just have to try it!

Pam,

I have tried almond cookies made with ground almonds that did turn out great. I have also used almond butter in other recipes as a substitute for peanut butter with great results, so my guess would be that it could work. Let us know if you try it!

 

Chewbacca
July 23, 2008

Somebody needs to chop up a dark chocolate candy bar or two and throw it into this mix.

 

Lillianne
July 23, 2008

Tina, I live in Shreveport and same here on the whole wheat pastry flour. I order from King Arthur Flour. They have a lot of things I can't get here. They have an online catalog.

 

sueb.
July 23, 2008

Here's another option I found that is really great... from Mani's Bakery cookbook

- 1 cup whole wheat pastry flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup natural style nut butter
- 3/4 cup fruit juice sweetener such as Wax Orchards Fruit Sweet (available online)
- 1 generous tsp vanilla

Preheat oven to 350 degrees, use parchment paper on cookie sheets. Mix wet ingredients in mixer, add dry ingredients, beat just until combined. Make balls with 1 Tbsp of dough, then squish with a wet fork to get the traditional pattern. Bake 7-10 minutes (these are easy to overcook due to their color - watch closely, and take out when they are just barely browning on top.)

 

Katie Loncke
July 23, 2008

Looks like you've got some more material for your next book! (Incidentally, I work as a bookseller, and Super Natural Cooking was my very first staff recommendation. I get such a thrill seeing people take copies home.)

In the vein of whole-grain vegan sweets, the Post-Punk Kitchen has a terrific recipe for jam thumbprint cookies that also features olive oil, maple syrup, and whole wheat pastry flour, along with ground oats and almonds. (The recipe calls for raw almonds, but I find that roasted nuts help bind the dough a bit better.) Whenever I make them, they're gone in a flash.

These look divine, too, of course. Thanks for getting back on the horse, Heidi -- for all our sakes! :)

HS: Thanks for supporting my book Katie! The PPK cookies sound great, I'll have to give that recipe a go.

 

Emily
July 23, 2008

These look so good, I'm thinking of trying them right now!

 

Allen
July 23, 2008

It looks like you may have found success with this peanut butter cookie recipe! I am intrigued by the use of olive oil and look forward to trying the cookies out.

 

Ranger Trixie
July 23, 2008

My son has life-threatening allergies to all milk, egg, and beef products...even the tiniest bit of casein in something sends us to the ER with his airway shutting down. THESE COOKIES ARE A LIFE SAVER! We needed something yummy and easy to have on hand for playgroups and treats. Many thanks. Many, many, thanks

 

Jennifer
July 23, 2008

Thank you so much for posting a healthy, vegan peanut-butter cookie recipe! No eggs, milk, butter, honey... and as it's your creation, I fully anticipate deliciousness. So many vegan recipes over-do the sugar (to compensate for other sticky ingredients, I suspect), or end up crumbly or dry. And I'm just thrilled that it's whole-wheat and heavy on the peanut-butter, not to mention that it includes olive oil (I love baking with olive oil, and wish there were more recipes incorporating it). Thank you! I can't wait to try this! :)

 

Cmoore
July 23, 2008

Awesome. I needed an easy baking recipe for a birthday BBQ -- and this is it. Thanks :)

 

marissa
July 23, 2008

hmm these are interesting, can't wait to hear what people say

 

kailua girl
July 24, 2008

Ranger Trixie,
Delicious looking cookies aside, I hope you have an 'epi pen" for your son. I've had to use them twice on friends with allergies, one allergic to bees, the other allergic to all nut products. It gave us the time to proceed to the ER (just to be on the safe side) in a more leisurely, and not panicked, manner. Those things can truly be lifesavers, and your son's doctor can probably prescribe one for you,

Heidi,
Thanks for all the delicious recipes. I'm trying to cook healthier since I was recently diagnosed as diabetic and your blog gives me some great ideas.

 

Laura
July 24, 2008

Excellent - vegan cookies! Thanks for the recipe Heidi. And thanks to all your readers who made vegan-ifying suggestions after my question on your spinach gratin recipe - I'm going to give them a try. Love the site and love the readership!

 

Michael
July 24, 2008

Julieta,

I've had good experience making various nut butters with little fuss. Most nuts I've tried just need some time in a blender, and perhaps a splash of oil (olive works fine) at the beginning to get the process started. Add the nuts a small scoop or two at a time to the whirring blender. Experiment to see how much oil you might need to start with. Listen for strain in the motor; too much strain means you may need to use more oil, or to add the nuts more slowly.

Good luck,
M.

 

Heidi, Thank you so much for this recipe. You must have been reading my mind as I have been perusing various vegan peanut butter cookies the past few weeks, and this looks like the one for me. I plan on baking these cookies for my vegan potluck next week!

 

lester smilowitz
July 24, 2008

let's get one thing straight here! the reason cookies are so good id that they were never ment to be GOOD for you. I love health food but some things were made to be decadent. let's leave well enough alone. cam we. if you want something good for you be creative enough to come up with something new. and don't ever try to sell me a vegan caesar salad!

HS: Not the first time I've heard this sentiment. Just trying to explore a wide range of alternatives here - some new, some variations on classics. I guess it just goes back to my philosophy that if everyone did a bit better in their day to day cooking, baking, and eating - we'd all be better off.

 

Ricki
July 24, 2008

I've been playing with the same concept for a couple of years, and these sound really good. My version uses spelt and has chocolate chips, but I'm going to leave those out next time. Must try yours!

 

Aunt B
July 24, 2008

Longtime reader, first time caller! :-) Heidi, your blog is the only food-related website I visit regularly; you're amazing! Will have to give the peanut butter/maple syrup combo a try.
Amber, that sounds like the flourless peanut butter cookies I've been making for years, but I've only ever used white sugar, not halfsies with brown. Oh, and chocolate chips? Genius. My recipe came from an old country cookbook, how about yours?

 

Amy
July 24, 2008

I have to ask... why did you use olive oil rather than peanut oil?

HS: I keep lots of olive oil on hand. It's sometimes hard for me to find good, organic peanut oil - but if you have it, I suspect it would be good - toasted peanut oil, even better.

 

MK
July 24, 2008

How funny... I was just looking for a PB Cookie recipe last night and you posted this recipe.

Can't wait to give it a try!

 

LuAnn
July 24, 2008

Heidi, First of all, I love your blog! It sounds like you've discovered a Peanut Butter Cookie version very much like the one in my book, Amazing Meals I, the first volume in a unique two volume set of cookbooks featuring over 500 incredibly delicious plant-based (meat-, egg-, and dairy-free) recipes, arranged in 75 family-pleasing menus.

I too spent many hours in the kitchen experimenting with various combinations and proportions of ingredients, in search of the perfect "vegan" cookie. If you would like to compare my recipe with yours, I will give you a list of the ingredients. This is a copyrighted recipe, but I will happy to send you the complete recipe if you email me at luann6@msn.com.

Peanut Butter-Chocolate (or Carob) Chip Cookies) - posted by LuAnn Bermeo, from her book, Amazing Meals, vol. 1.

3 cups whole wheat pastry flour
1 cup uncooked quick cooking oats
1 teaspoon salt
1 teaspoon baking soda
1 cup natural peanut butter
1/2 cup mild-flavored olive oil
1 1/2 cups maple syrup
1 tablespoon vanilla extract
1/2 teaspoon imitation butter flavor (optional)
1 cup carob chips or vagan chocolate chips (optional)
1/2 cup dry roasted peanuts, chopped

 

Amber
July 24, 2008

Kim and Aunt B,
I've been using that recipe for eons. I think I saw it in a cookbook or online once but it did not have chocolate chips, brown sugar, or vanilla in it. I added those and in my opinion, made it much better. I love brown sugar in cookies because it is what helps make them chewy.

 

Melinda
July 24, 2008

You're killing me! I am still working my way through a batch of your banana chip cookies (which are phenomenal, by the way, even though I mistakenly used wheat bran instead of wheat germ) - now I will have to make these, as well. Not that that's a bad problem to have. :)

 

Patty
July 24, 2008

Those look super :-) I'm a big fan of healthier-than-traditional cookies. Here's one of our favourite peanut butter cookie recipes.
They are dairy-free, sweetened with honey, (not-too-sweet), whole grain - yummy too!

 

Kaylovesvintage
July 24, 2008

thanks, I just made them,so easy&yummy
did put a photo on my flickr page
see you
Kay

 

C
July 24, 2008

These look great!

 

Maxine
July 24, 2008

The "secret ingredient" in my grandma's brown sugar cookie recipe is maple flavoring and people can never tell what it is. Maple syrup in this cookie must add that certain quality to this cookie as well, plus it sweetens! Genius :)

 

Julie
July 24, 2008

Heidi,
I'd love to know what brand of PB works best for these. Also, is that extra virgin olive oil? I'm guessing it is, but since the regular stuff has a more neutral flavor, maybe not. I'd love to make these for my husband who loves the traditional crisscross PB cookie!

HS: Hi Julie, I link to the brand in the ingredient list. I believe that brand is sold nationwide through Whole Foods. And I also updated the recipe to reflect extra virgin olive oil. Thanks, -h

 

Jen
July 24, 2008

I always love your recipes, Heidi. Not to mention, love peanut butter cookies! I can't wait to try this recipe. The recipe I use for my peanut butter cookies is the easiest recipe I have ever used. I'd like to share it with you, although it does contain egg and sugar, but no flour!


1c Chunky Peanut Butter
1c Sugar
1 egg


Combine ingredients, roll into balls, place on cookie sheet, make criss-cross with fork, and bake at 350 degrees for 9 minutes. Makes about 2 dozen.

This is the perfect recipe if you need to make cookies on short notice! And they're a hit with everyone, every time.

Thank you for sharing your wonderful recipes, Heidi!

 

bitchincamero
July 24, 2008

Olive oil?! Ingenious! I have all of the ingredients already, so I may be baking this weekend :)

 

anna
July 24, 2008

I have to try these! i love experimenting with baking!

 

cassie
July 24, 2008

There are no words for how much I love you for conceiving this recipe! Huzzah huzzah.

 

Katy
July 24, 2008

Ooh, these look good! I just may have to try them out today!

 

RB
July 24, 2008

Oh my! These sound tasty! I'd like to try these with a scoop of chocolate sorbet (to make an ice cream sandwich).

 

Ana
July 24, 2008

what an interesting variation. i always thought peanut-butter cookie couldn't possibly be improved upon, but now i'm curious.

thanks for the recipe.

 

Kim U
July 24, 2008

These look incredibly delicious!

 

Nick
July 24, 2008

You've sold me on this recipe! For a while, I've been making the simple ones, with only peanut butter, sugar and egg, but these sound fantastic. And so nutritious I might add! I especially love how you shaped them so they almost look like a random glob of peanut butter. Excellent recipe!

 

Awesome! I've done a similar recipe with teff flour...super delicious!

 

Lisa
July 24, 2008

heidi, have you ever tried PB2, the defatted peanut butter powder? it would be interesting to see how it work in a peanut butter cookie. not sure how it would work, but since it has very little fat it could make for a fairly low fat cookie.

i've only seen it sold online direct from the manufacturer at www.bellplantation.com.

p.s. - i don't work for them or anything, i just have been experimenting with PB2 in smoothies and such and thought you might be interested.

 

Jillifigoop
July 24, 2008

I've got to hop on this oil commentary!! For years my mother and I have used unsweeted applesauce as a substitute for baking oil (we've always substituted it as a 1:1 ratio). It seems to work best when there is another oily presence in the recipe- which is why I think an applesauce substitution may work here- since oily peanut butter is already in the recipe. Though we've never tried it in a recipe without egg- I wonder if it'd make a difference. Has anyone else ever tried this substitution? (People usually think it's crazy...)

 

Mons
July 24, 2008

Got the recipe in my inbox yesterday morning and made the cookies that night! After my many recent baking disasters, I was so happy that these cookies turned out perfect. I'll never have to look for another PB cookie recipe again. I added some chocolate chips to suit my fiance's very sweet tooth, used no-salt added natural PB, extra light virgin olive oil (was all I had on hand) and next time might reduce the maple syrup a tiny bit. Though the cookies weren't overly sweet using 1 cup.

Lovely! Well, done, Heidi =) Thanks so much!

 

beth
July 24, 2008

Ive got half a jar of peanut butter in my fridge and was wondering how I could use it up. I was going to make satay chicken - but I think I'll forgo that for these delicious cookies!!

 

Lon
July 24, 2008

Hey,
I've made peanut butter cookies in the past, and they always come out tasty BUT they also come out chewy...my grandmother used to make peanut butter cookies that were dry and super crumbly, can anyone attest to the above recipe being crumbly? Or possibly someway to make mine crumbly?

 

Jennifer
July 24, 2008

Just last week I was making cookies for my family and of course didn't have everything I needed like butter or margarine and when I put the olive oil in instead, all three of my kids were like ewww!!!! Once they came out though, they were moist and wonderful and you would never have known! This will be a must try, I may make them tonight! For those of you who are counting calories, like I am, I put the nutritional information using www.calorieking.com and if you make 3 dozen cookies, each cookie would be approx. 105 calories, 5.7 grams of fat and 1.2 grams of fiber. I can definately fit that in my healthy eating plan! Thanks for the recipe!
www.slim-shoppin.com

 

Michelle
July 24, 2008

no butter and eggs! rock star...

 

Denise
July 24, 2008

I love my peanut butter cookie recipe handed down from my Mom.

1 cup peanut butter
1 cup white sugar
1 egg

Preheat oven to 350 degrees F (175 degrees C).
Combine the peanut butter, white sugar and egg. Mix until smooth.
Roll dough into balls. Drop ball onto ungreased cookie sheet. Flatten ball with a fork (basically make an X on the cookie)with a sugared fork and Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Do not overbake- cookies are best when they are still soft and just barely brown on the bottoms. Let them set before you remove from your cookie sheet or you'll have a mess.

 

Aaron Kagan
July 24, 2008

I've been wondering if using peanut oil in chocolate chip cookies would do anything interesting. Any thoughts?

www.teaandfood.blogspot.com


 

S for Kitchen Confit
July 24, 2008

I was just wondering what I should to do with that spelt flour I had impulsively bought a few weeks ago - this may be just the thing.

 

Maren
July 24, 2008

I had to try these immediately after reading this post...even though it was 11pm! For me, the peanut butter and maple syrup combination is a long time favorite from my peanut butter pancakes recipe...so I had to try these and they were sooooo good! I used natural smooth peanut butter (not sure if it makes a difference) and I let the dough sit overnight in the fridge and baked them in the morning (the form was perfect). I also added some chocolate to the mix and, of course, that didn't hurt one bit..ha!

 

Nikki
July 24, 2008

My little chef (6-year-old daughter) and I made these today. Delish!
I had to add semi-sweet chocolate chips. I couldn't help myself.
Next time I'll reduce the maple a bit, so they're not too sweet with the added chocolate.
They were still out of this world and super quick and easy.
Oh, we also added some organic, roasted, unsalted peanuts, as I didn't have chunky peanut butter on hand. Turned out lovely.
Thanks Heidi!!!

 

Danielle
July 24, 2008

Has anyone made cookies using dates as the binder/sweetener? Just yesterday, I tried the Peanut Butter Cookie Larabar. It was delicious; I couldn't believe that it contained only peanuts, dates, and salt! Baking with dates sounds intriguing. Thanks for the cookie recipe to use in the meantime!

 

Rose
July 24, 2008

Great recipe!!

 

YOYO's cooking
July 24, 2008

yummy!~


 

frederica
July 24, 2008

I have a bunch of buckwheat flour lying around the house- will it work the same as spelt or whole wheat, or will it taste funky?

 

Shila
July 24, 2008

Peanut Butter cookies--so exciting! I have a hard time finding delicious vegan cookie recipes, but these look fantastic.

 

Charise
July 24, 2008

We're in the process of moving so, sadly, I have no kitchen to cook in right now.

This recipe may have to be the first thing I try once the kitchen is unpacked! They look delicious!

 

The Food Monster
July 24, 2008

http://thefoodmonsterblog.blogspot.com
Those look amazing. Your photography is partly why I nominated you for a Brillante Weblog award. Details are on my blog.

 

Jerry
July 24, 2008

Wow! I made this dough and stamped a tray of cookies with my fork, but then put it in the freezer for later. It's a scorching hot summer day and I couldn't face turning on the oven. I tried one of the cookies from the freezer, raw, and it was great! If it's hot where you are, you've gotta try it!

 

Tisiphone
July 25, 2008

Thank you Heidi, Amber and Denise!!

I'm the complete omnivore but lately been looking into alternative recipes for various vegan/GF (and fussy) friends!

Now I have a vegan and 2GF version of one of my favourites to play with :)

Heidi, your cookie combines two of my favourite things....olive oil cookies & peanut butter with maple syrup (I make an awesome salad dressing with em)

Can't wait to try!

 

Kim
July 25, 2008

How hysterical, I just posted a recipe about peanut butter cookies the other day. Mine did not taste good the first two days, but on the third day the taste & texture changed and they turned out great.

 

KK
July 25, 2008

Looks yummy. I am heading toward the kichen.... Cant wait to try baking it.

 

Reeni
July 25, 2008

Love it! Especially the use of olive oil, yum!

 

Anne Petitclerc
July 25, 2008

These cookies are amazing!
I've been checking your blog out for a couple of months and it's so nice to see healthier alternatives that don't cut back on taste, especially when it comes to vegan food. A lot of vegan and vegetarian recipes will use meat and dairy "substitutes" when there is really no need to add such processed ingredients.
Thanks for the inspiration :)

 

shannonfabulous
July 25, 2008

These cookies are FANTASTIC! I used Smart Balance crunchy peanut butter and it's not very oily and it's delicious!! I didn't press them down very much and it leaves them just a teeny tiny bit doughy in the middle. I am on my 3rd cookie of the day! Delish!

 

Hillary
July 25, 2008

I like that these are made with whole wheat flour and maple syrup. Great recipe!

 

Rebecca
July 25, 2008

Great! A healthy version of the PB cookie-thanks, I'm such a fan but could do without all the bad stuff!

 

Laura
July 25, 2008

This recipe looks fantastic!!!! I'm allergic to all dairy, wheat, gluten, spelt, AND sugar, so I'm going to try this out with some alternative flours like tapioca or quinoa or millet or a blend. I'll let you know how they turn out.

 

sfm
July 25, 2008

Oh, you smart cookie! Thanks for putting up a vegan recipe that uses ingredients I actually LIKE to eat - I could never hack the vegan cookies & cakes that just sub canola/veg oil for the butter. But using olive oil doesn't seem like a compromise. Can't wait to try them.

 

kim
July 25, 2008

l don't eat sugar so this is great.raw egg if organic or free range is not bad for you have read dr mercolas site he love to throw a raw egg into his smoothies

 

Arlene
July 25, 2008

TIna,

You can get whole wheat pastry flour at King Arthur Flour. I just ordered some Vietnamese cinnamon, whole wheat regular flour, and cinnamon bits. I haven't tried the cinnamon products but the flour is amazing. I know that sounds odd for flour but trust me on this. I made the New York Times no-knead bread with half unbleached white and half whole wheat and it tasted like I'd used all whole wheat but with the amazing crumb of white. That is how pure it is. Treat yourself.

 

Katie
July 25, 2008

I *just* pulled a batch of your cookies out of the oven. They're absolutely amazing. I love the maple flavour, and I think a certain boy I know with an egg allergy might appreciate them. Thanks so much! =)

 

Heather
July 25, 2008

These sound great. I have recently developed a nut allergy (weird as an adult) and have been thinking about making them with sunflower seed butter. I wonder if it would work.

 

Debra
July 25, 2008

I adore your website and have made many of your delicious recipes. Today I made these peanut butter cookies. I've been looking for a healthier version of my longstanding favorites. First bite, I thought, slightly dry. But, since then they have only grown on me. Now, my husband and I are hooked, and have eaten half a dozen tonight alone. The flavour is clean with just th right sweetness.

I think this recipe is a winner, Heidi.

Best regards
Debra

 

sumsach
July 26, 2008

nice recipe, thanks for sharing.

 

geezi
July 26, 2008

Amazing recipe, I have never baked cookies in my life & this recipe seemed so simple that I felt like I should try it!

Here's what I did, took this recipe & changed it to suit what i got at home.

Whole wheat flour(no problem with that since in India we daily make chapatis?-flat bread from that)

Substituted maple syrup with strawberry syrup

Had to substitute olive oil with salted butter since I am not too sure about how olive oil will smell on this. Since the butter was salted, did not add salt seperately.

Also added a pinch of cinnamon to this.

As I type, the cookies bake & I keep my fingers crossed!

Will post a comment on how it turned out! :)

Cheers

 

geezi
July 26, 2008

Hey just took the cookies out and they look lovely! I suppose very different that what Heidi made.. but the taste is similar to a peanut butter jam sandwich but much crispier. Totally worth it!

 

eliza
July 26, 2008

i just tried them and they're absolutely delicious. i love the chewiness. since it's hard to get the maple syrup around here i tried a second batch with honey instead. they taste like a peanut-butter-honey-sandwich. gotta treasure my maple syrup :-)

 

Gabriella
July 26, 2008

I realized when I put my heart into baking these that I didn't have enough peanut butter, so I added some orange-jam instead of the missing butter. I also used honey instead of maple syrup. The cookies are amazing!
Thanks for this blog Heidi - you are the reason that I ever started cooking and baking.

 

Laura
July 26, 2008

THANK YOU!!!! I just put the third batch of cookies in the oven, and they are really delicious! I am allergic to sugar, wheat, gluten, eggs, dairy, and many other things, so I was excited to see this recipe. I substituted the whole wheat flour with Bob's Red Mill gluten-free baking flour (a mix of tapioca, fava bean, and other flours). The cookies turned out really well -- very light and fluffy to my surprise. I think the batter might even be better than the baked cookies..... Thank you for your creativity! You have no idea how exciting cookies are for someone with my allergies.

 

Cmoore
July 26, 2008

These were delicious, although I definitely let them go more like 15-16 minutes. at 10-11 they were still very doughy and fell apart a little too easily for my tastes -- add five minutes and they were still moist but more cohesive, which I prefer.

 

Mrs.Sound
July 27, 2008

My mouth is watering. I really love peanut butter. Thanks for the share.

 

Nora
July 27, 2008

I made these today and was amazed at how easy and delicious they were! They were for a passionately anti-chunky-peanut-butter fanatic but even without any crunch they were wonderful. I also used regular whole-wheat flour and thought they still tasted great. I have to admit I was a little bit skeptical at first but the alternative ingredients worked perfectly - maybe I'll try the black bean brownie recipe next! Thanks so much!

 

muhammad
July 28, 2008

i like good recipes,thanks for sharing the recipes with us.

 

Linda
July 28, 2008

I made these with almond butter, almond extract, and 1/2 cup chopped almonds, since I only had smooth almond butter. Deeeeeeeelicious!!

I think next time I'll try them with hazelnut butter and hazelnuts.

 

Jeanine
July 28, 2008

What fantastic looking cookies. I can't believe that they can be made without butter or eggs! What a great recipe you have here!

 

Diane
July 28, 2008

These are amazing! I added mini chocolate chips and used canola oil instead of olive oil. They are soft, almost like shortbread. So tasty. Thanks for the recipe!

 

I made the cookies last night--halving the recipe, subbing in 2/3 c. teff flour and 1/3 c. tapioca starch to make it gluten-free, leaving out the baking soda (we're in a rented condo and didn't have any here), and adding a sprinkle of chocolate chips to half the batch. They're simple and not too sweet. As we made them, they're not my favorite pb cookie recipe ever, but they are easy and solidly good. Interestingly, my husband (who is usually a cookie purist who doesn't want chocolate added) liked it better with chocolate chips, just as I did.

 

Lauren
July 28, 2008

I made them this weekend with AP Flour and kept everything else the same. They were SO yummy and I'm glad they have better stuff in them than the normal vegetable shortening or butter. I think the salt really brings out the flavor. Thanks for the recipe.

 

Lisa
July 28, 2008

I look forward to trying these, all the PB cookie recipes I've seen call for REGULAR PB. If I wouldn't give that to my family every day, why would I want to put in a cookie?!