To be honest, I started to make a small batch of peanut butter cookies. I had already put 1/4 cup of butter in a bowl was about to add coconut sugar when I saw the recipe for flourless peanut butter cookies on the bag. I immediately switched gears to make this recipe. This mean I had to work with the butter I already had in the bowl. I compensated with adding less peanut butter in the recipe.
They did end up spreading out a bit which makes me wonder if it was the butter in the cookies. Overall they were moist and delicious. Because I added the 1/4 cup of butter, I only used 3/4 cup of peanut butter.
What do you need to make these cookies.
1 cup of coconut palm sugar - you could likely use brown sugar
1 cup peanut butter or any nut butter
1/2 t baking soda
1/2 t cinnamon
1 cup of oats
1/2 cup of dark chocolate chips
1/2 cup of dried cranberries, cherries, or raisins - I had none of these so I added dried figs.
1/2 cup of chopped walnuts
Preheat oven to 350 degrees F.
Combine sugar, nut butter and eggs until combined. Add remaining ingredients. drop by 1/4 cup portions onto baking sheet, flatten with a fork, bake for 11-13 minutes or until the edges are golden brown. Cool on a baking sheet for 5 minutes before transferring them onto a cooling rack.
I will defiantly make these again.
I will be sharing this with:
They look delicious even if they spread out too much. Hope you enjoyed them. #HomeMattersPartyReplyDelete