Fresh-ground Peanut Butter Cookies

June 15, 2011


Author Notes: This cookie is an adaptation of one seen on a couple cooking shows; all used store bought creamy peanut butter. I kept it natural by grinding fresh ground peanuts; and I like the crunchy little bits of peanut it adds, too. Depending on my mood I add in a few mini-chocolate chips.lapadia

Makes: 20-24 bite size cookies

Ingredients

  • 1 cup fresh ground peanut butter
  • 1 cup sugar
  • 1 large egg lightly beaten
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract (Nielsen Massey is certified gluten free)
  • 1/4 cup semi-sweet or dark mini-chocolate chips (optional)
In This Recipe

Directions

  1. Preheat oven to 350 degrees. Layer 2 cookie sheets with parchment paper.
  2. Combine the sugar and baking soda in a mixing bowl.
  3. Add the peanut butter; stir and combine with a wooden spoon.
  4. Combine, and then add the egg and vanilla to the peanut butter mixture.
  5. Stir, until all ingredients are incorporated. Optional add 1/4 cup mini semi-sweet or dark chocolate chips.
  6. Drop walnut size dough rounds on your baking sheet. NOTE: this dough falls apart easily so you may need to shape the balls by hand – especially if you added chocolate chips.
  7. Don’t flatten but gently criss-cross the rounds with a fork. Bake for 13-15 minutes (I usually go the full 15). The cookies may look underdone, but after cooling completely they will be nice and crispy.
  8. After removing from the oven; let the cookies cool on the pan about 5-10 minutes before transferring to a wire rack. Cool completely.

More Great Recipes:
Cookie|Peanut Butter|Gluten-Free|Vegetarian|Dessert

Reviews (4) Questions (0)

4 Reviews

Sagegreen June 24, 2011
Love these!
 
Author Comment
lapadia June 24, 2011
Thanks, Sagegreen! Sometimes I use ground almond butter, with a touch of almond extract.
 
betty B. June 15, 2011
These are fab! One of my nieces has Celiac, and thinks these are the bomb! The best cookie ever! Thanks so much for sharing!
 
Author Comment
lapadia June 16, 2011
Thanks, betty burner!