These peanut butter cookies are light, fluffy, moist, dreamy, and delicious. I created the recipe feeling inspired by the holiday season and looking for a different option other than the more traditional sugar cookies or ginger molasses, most people have at this time of year. However, I must say they are great for any season! This recipe has a tiny bit more sugar than what I typically use, as I was trying to make them ‘extra crowd pleasing’ for my friends/ family over the holidays 🙂 When I use any form of sugar in my baking, I am always sure to use ORGANIC and RAW cane or coconut sugar! Almost all conventional sugar (aka refined white or brown sugar) is GMO, pesticide laden, and processed in toxic ways, often using bone char. One of my go-to brands for organic granulated sugars to use in baking is the brand “Wholesome“, otherwise I stick to using maple syrup and honey as an option for sweetener.
Hope you all enjoy!
Ingredients
DRY
– 2 and 1/4 cup spelt flour (NOTE: for a less “earthy” tasting cookie you could use half white flour half spelt flour)
– 1 tsp baking soda
– 1 tsp baking powder
– 1/2 tsp salt
WET
– 1/4 cup coconut oil (softened but not fully melted)
– 1/3 cup all natural organic peanut butter (ensure there is no additional oils hiding in the ingredient label)
– 2 pasture raised eggs
– 1/2 tsp vanilla extract
– 1/4 cup maple syrup
– 3/4 cup cane sugar
ADDITIONAL
– 3/4 cup chocolate chips
– A few tsp of raw cane sugar for sprinkling on top of dough balls
Instructions
– Pre heat oven to 325°F (convection) or 350°F regular bake
– In a large bowl, mix together all the dry ingredients. Ensure they are well incorporated
– In a second bowl, mix together wet ingredients. For a more efficient way to do this, I like to place all wet ingredients into my Vitamix (or blender) and mix on low for 1-2 minutes. This helps to ensure everything is well incorporated!
– Add the wet to the dry, mixing until just combined. You might need to use your hands for this
– Fold in chocolate chips
– Place golf ball sized dough balls onto a cookie tray (you do not need to flatten them much).
– Sprinkle a pinch of raw cane sugar on each dough ball before placing in the oven
– Bake in the oven for 8-12 minutes (the timing will depend on the size you made your dough balls, the strength of your oven, and how well done you like your cookies). I like to remove them when the tops are no longer wet, and the cookies are just ever so lightly browned.
– Remove from cooking tray onto a cooling rack or plate and allow to cool just enough so you can try them!
– Serving suggestion: Drizzle with additional peanut butter or melted chocolate for an extra delicious and crowd pleasing effect.
– TIP: While your one batch is in the oven, keep the rest of your dough in the fridge. This can help the cookies to be even more light and fluffy!
