As a most-of-the-time vegetarian, I eat a lot of nuts and a lot of peanut butter. Peanut butter gets demonized sometimes because it’s so calorie-dense, but really it’s a pretty good source of protein (and, yes, fat, but life tastes better with a little oil.) This recipe mixes a hefty dose of the good stuff with whole grain flour, which helps add some fiber into baking. (I wouldn’t call these health food, but they’re certainly an improvement on white-flour, white-sugar varieties of cookie.)
This recipe is a variation on the one found here. It called for a lot of honey, which I cut down because there’s also brown sugar in here.
1/2 cup (1 stick) unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup peanut butter (I used a supermarket brand, but if you want to avoid the hydrogenated oils, go natural)
1/3 cup honey
1 teaspoon vanilla extract
1 teaspoon baking powder
1-3/4 cups whole wheat flour (see below)
Now, the secret to a really great cookie is to use only brown sugar, and to let the butter and sugar mix together for several minutes before you carry on. There should be a lightening of color, ideally. In this case, I think there was a lot of butter for the amount of sugar, so it basically just looked like chunky butter.
Once I added in the peanut butter and honey, though, it looked delicious and smooth:
The original recipe called for 1-1/4 cups flour, but I found that this resulted in a looser consistency than I wanted.
I added an additional 1/2 cup of flour, in 1/4 cup increments, until it bulked up and looked like this:
And now I’ve just taken the first batch out of the oven….
… Delicious. Light and fluffy, despite being whole grain.