Peanut Butter! Cookies! Say no more. You had me at Peanut. I am a cookie lover. Actually, I love cookies so much my family used to call me the cookie monster. You may have noticed from my favourite Creamy Coconut Cookie Cake that I demandingly request every year on my birthday!
While peanuts are a huge concern for a large portion of the population, it shouldn’t take away from the amazing health benefits they have. If you are not allergic and can consume peanuts, here are some reasons why you should! They promote heart health as they are rich in monounsaturated fats. They are a highly concentrated source of protein which help build your muscles and tissues, while keeping your hair, skin and nails strong. Peanuts also give you energy, as they are rich in niacin and folate, two B-vitmins that promote energy production.
Naturally Nora Tips:
- Prepping: If your cookie dough is too dry, add a bit more milk one tablespoon at a time until the cookie dough is the proper consistency.
- Organic Peanut Butter: I highly recommend buying organic peanut butter if you decide to add it to your natural nourishing regiment. This recipe was tested with Marathon Organic Creamy Peanut Butter.
- Coconut sugar is one of the healthier alternative sweeteners that has a lower glycemic index, compared to cane sugar or honey. This is clean eating friendly and is also especially high in minerals including potassium, magnesium and zinc, as well as vitamins B2, B3 and B6.
- While you Bake: The cookies barely spread at all during baking, so flatten them to the desired thickness and width before placing the baking sheets in the oven.
- COOKIE INGREDIENTS:
- 2 cups all purpose gluten free flour (measured correctly)
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 tbsp unsalted butter, melted and cooled slightly
- 2 large organic egg whites, room temperature
- ¼ cup almond milk
- 2 tsp vanilla extract
- 9 tbsp all natural (no sugar added) peanut butter
- 1 cup coconut sugar
- JAM INGREDIENTS:
- ⅓ cup Strawberry jam
- 1 tsp minced ginger
- Preheat the oven to 350°F, and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the butter, milk, egg whites, and vanilla.
- Stir in the peanut butter until completely incorporated. Stir in the sugar. Add in the flour mixture, stirring just until incorporated.
- Roll the dough into 24 balls, and place onto the prepared baking sheets. Flatten to the desired thickness and width. Bake at 350°F for 9-11 minutes.
- While the cookies are baking, place strawberry jam and minced ginger into a medium size bowl and mix well until incorporated.
- When cookies are finished, let cool on the baking sheets for 10 minutes before turning out onto a wire rack. I also like to put them in the fridge for about an hour before making them into cookie sandwiches, as they must be firm and well in tact before we add the ginger jam.
- Once cooled, flip each cookie on its back so the flat bottom is facing upward. Add about 1tsp of the ginger jam mixture on the flat surface of half the cookies and then close the cooke sandwich with another PB cookie.
- Once cookie sandwiches are complete, place cookies in a glass container, stacked on top of each other (do not let them fall sideways), to ensure jam stays in tact.
- Enjoy immediately, or store in the fridge for up to 7 days.