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A less sweet version of peanut butter cookies, using natural peanut butter and whole wheat flour.
In a stand mixer, combine softened butter and peanut butter. Add sucanat, vanilla, and egg. Mix until light and fluffy. Add flour and baking soda. Stir only until combined. Roll dough into 1-inch balls and place on ungreased cookie sheets. Flatten with a potato masher or two forks in a criss-cross pattern. Sprinkle just a bit of coarse sugar on the top of each cookie. Bake at 350ºF for 7-8 minutes. Let cool 1-2 minutes on the cookie sheet. Remove to wire racks to cool completely.
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