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Dec 29th, 2019
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Joined: Oct 2009
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Had these at my local monastery. They are delicious, and they are fast-friendly. They don't have any flour in them, but they do contain a lot of sugar. Got the recipe, but haven't tried making them yet at home. I bet they'd be good made with almond butter, too.
1 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp baking soda
1 "egg:" 1 tsp vanilla, 1 Tbs ground flaxseed, and 3 Tbs liquid (water, almond or soy milk, etc)
Combine the dry ingredients. Beat the "egg" ingredients together separately. Combine everything. Bake at 350 degrees for 8-10 minutes, until the cookies have puffed up and started to get a little crisp. Take them out before fully baked and allow them to "set" on the baking sheet. Makes 12 generous-sized cookies.
Last edited by Jaya; 02/12/13 11:32 PM.
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1 member likes this:
OEFNavyVet |
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Joined: Nov 2001
Posts: 10,930
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Sound wonderful. I know Alice will love the flax seed 
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Joined: Jan 2003
Posts: 10,994 Likes: 10
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Had these at my local monastery. They are delicious, and they are fast-friendly. They don't have any flour in them, but they do contain a lot of sugar. Got the recipe, but haven't tried making them yet at home. I bet they'd be good made with almond butter, too.
1 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp baking soda
1 "egg:" 1 tsp vanilla, 1 Tbs ground flaxseed, and 3 Tbs liquid (water, almond or soy milk, etc)
Combine the dry ingredients. Beat the "egg" ingredients together separately. Combine everything. Bake at 350 degrees for 8-10 minutes, until the cookies have puffed up and started to get a little crisp. Take them out before fully baked and allow them to "set" on the baking sheet. Makes 12 generous-sized cookies. These sound great, Jaya! I am definitely going to try these at your recommendation. Do you think that I can use less sugar? (Actually, one can probably use a splenda/sugar mix)
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Joined: Oct 2009
Posts: 668 Likes: 1
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Joined: Oct 2009
Posts: 668 Likes: 1 |
I haven't actually tried making them yet. I think you could decrease the sugar and they'd still be sweet enough. Given that there are so few ingredients, though, and no flour, I'm guessing that decreasing the sugar could change the result in terms of texture. If you try it, let us know how they turn out. (I could have eaten the whole cookie sheet-full, they were so good, but I limited myself to 2!)
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Joined: Aug 2012
Posts: 844
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Well, they might be fast friendly, but certainly not diabetic-friendly. Hehe.
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Joined: Aug 2024
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Your peanut butter cookie recipe sounds amazing. Swapping in almond butter is a great idea. To avoid spreading, chill the dough before baking. Increase sugar slightly to balance almond butter's taste. For extra flavor, consider a pinch of salt or vanilla extract. Experiment with different nut butters or add-ins like chocolate chips or coconut flakes.
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Joined: Sep 2024
Posts: 77 Likes: 1
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Thank you for sharing the peanut butter cookie recipe! It looks amazing, and I’m sure it will be delicious when I try it. I can’t wait to bake them and enjoy the taste
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