Since I was a child, I’ve loved Peanut Butter, the crunchy kind. Love it On warm toast, on bagels, in cookies, mixed with chocolate, it didn’t matter. Funny thing is, I was never a fan of PB & J sandwiches, so my brother and I came up with our own guilty pleasure during a summer game of Crazy Kitchen — PB & P, also known as peanut butter and pickle. Don’t knock it till you try it!!
My children inherited my love of peanut butter and PB & P sandwiches. I’ve made the switch to natural peanut butter, however my kids have had a harder time adjusting. They prefer the sugar laden kind, shocking! So in a quest to get the kids to eat healthier whenever possible I came across a recipe for peanut butter cookies made with quinoa flour from my favourite cookbook
I used natural peanut butter and when we eat them, you wouldn’t notice the difference. So yummy.
- Peanut Butter Cookies
2 cups quinoa flour
2 tsp baking soda
1/4 tsp salt
1 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 1/2 cups peanut butter
Preheat oven to 375F
Combine flour, baking soda and salt in a medium bowl. Set aside.
Cream butter with both sugars until smooth. Add eggs one at a time and beat well, then mix in peanut butter. Ensure that it is well mixed. Gradually add in the flour mixture and blend well.
Chill the dough in the fridge for 20 minutes.
Using a small ice cream scoop, scoop dough and place balls 2 inches apart on cookie sheets which were lined with parchment paper. If you do not have an ice cream scoop, just roll the dough into 1-inch balls. Flatten the balls with a fork in a crisscross design.
Place on centre oven rack and bake for 8 to 10 minutes, until the cookies brown slightly on the edges and puff up.
Remove cookies from oven and let them cool on the pan for 1 minute before transferring to a wire rack to cool.
Store in a sealed container for a week or freeze them.
I like to use crunchy natural peanut butter but smooth works just as well.
Enjoy them with a cold glass of milk.