This recipe has a nod towards sustainability and health by being made with local peanut butter and with refined sugars removed.
Like their traditional counterparts, these peanut butter cookies are quick, simple and deliciously addictive.
They can be made using crunchy or smooth peanut butter. The coconut sugar and dates add a natural alterative to the traditional refined sugars.
Peanut butter is also loaded with antioxidants and monosaturated fats.
These cookies are perfect to make for the week ahead as a quick pick-me-up or for a perfect guilt free baking option to accompany your cuppa.
Peanut butter cookies
Makes 12
Ingredients
1 cup of peanut butter
⅓ cup of coconut sugar
1 large egg, lightly beaten
⅔ cup of chopped dates, soaked
1 tsp vanilla extract
pinch of sea salt
Method
1. Preheat the oven to 180degC. Place all the ingredients in a bowl and mix together.
2. Line a baking tray with baking paper and dollop tablespoon-sized mounds of the batter on to the baking tray.
3. Use your fingers to flatten the mounds. Then, use the back of a fork to create a cross hatch pattern on the cookies.
Bake for 10-12 minutes.
Let the cookies cool completely on the tray before eating.
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Comments
I could be wrong, but isn't coconut sugar just as refined as normal sugar from sugar cane? Table sugar is just dehydrated (by boiling) sugar syrup obtained from crushing the sugar cane. How is coconut sugar obtained?
For sugar which is less refined I would have expected to see honey being used. The use of honey also encourages beehives which helps the greater environment.
Oh, and how do you get a domestic oven up to 350C? The hottest they will generally go is 250C and that's extremely hot. Perhaps the temperature should be 350F which is only 176C? That's a much better temperature for baking biscuits (not the American cookies).
Ed replies: The recipe has been amended. Thanks