Would you believe me if I told you that I used to hate peanut butter cookies? I mean, I almost can’t believe it myself, but it’s true. I never really understood how the batter for peanut butter cookies would taste SO good, but the actual cookie tasted so blah. Peanut butter cookies weren’t peanut buttery enough and they always get so dry. These cookies, however, are anything but – and oh man, I am so psyched to share the recipe with you.
I kinda feel like all I talk about is peanut butter but I can’t help it; it’s practically my soul mate. If my boyfriend and a jar of peanut butter were falling off a cliff I’m sure there are some days that I’d save the PB first…only some, of course. These cookies are so jam-packed with pea-nutty goodness AND they are flour and butter free. Did you hear that? These cookies are practically a salad! Well, almost…they are full of good-for-you fats and minimal sugar.
The best part is that while these may be a healthier cookie, they definitely don’t taste like it; they’re rich and incredibly satisfying. Oh, and the second best part is that you only need to dirty one bowl and a spoon! That means less dishes – which is always, always a good thing. Especially when you live with someone whose goal in life is to use as many dishes/utensils at one time as possible (we’re talking like two plates and several knives to make one sandwich).
If you do one thing this weekend, it should be making at least one batch (or three) of these cookies. Since they are made if only six ingredients, you really have no excuse not to make them…I can almost promise that you won’t regret it and if you do, then I don’t think we can be friends (Just kidding!).
Ultimate PB Cookies
1 cup peanut butter
1/2 cup sugar
3 tbs. flaxseed meal
1 tsp. baking powder
2/3 cup peanuts, crushed
In a bowl, mix together the peanut butter, sugar and egg. Once they are mixed together, add the flaxseed and baking powder. The mixture will be sticky but thick. Using your hands, roll the dough into a ball and place onto plastic wrap or wax paper. Gently roll the dough into a log shape (about 10 inches long and 1 – 1 1/2 inches thick).
Pour crushed peanuts onto the dough and roll it over them, pressing down gently to get the peanuts to stick. Once the dough is covered to your liking, wrap up in plastic wrap (or wax paper) and refrigerate for at least 2 hours, until firm.
Pre-heat oven to 350°. Remove the dough from fridge and slice into thick pieces, about a quarter of a inch thick. Place onto an ungreased baking sheet and bake for 8-10 minutes, until edges are golden. Remove from the oven and let the cookies cool on the baking sheet for at least 2 minutes before transferring to a cooling rack.
*You can crush peanuts in a food processor if you have one. I poured mine into a Ziploc bag and used a rolling pin to crush them as best as I could.