10 December 2014
1 cup flour
1 tsp baking soda
Pinch of salt (optional; usually, peanut butter has salt, so you can skip this if you want)
WET (microwave for 1 minute)
1 cup sugar
1 cup peanut butter (lightly spray your measuring cup with cooking spray OR grease it with oil to make the peanut butter come out easier)
1 TB vanilla extract (if it's the really potent fancy stuff, you can use 1 tsp; I just like a lot of vanilla)
3 TB water OR coconut milk OR juice
1 tsp shortening (optional)
Preheat oven to 350ºF
Mix together the dry ingredients until combined. Whisk together so that you know all the baking soda is evenly distributed.
Combine the wet ingredients in a microwave safe bowl, and microwave for a minute. Beat the ingredients around for a bit until they're all combined. Add the dry to the wet, about 1/3 cup at a time. Mix thoroughly.
Drop by 1 1/2 TB spoonfuls onto a parchment lined baking sheet. Bake for 11 minutes on the middle lower part of the oven (not all the way at the bottom, but towards the bottom).
THE COOKIES WILL FALL APART EASILY IF YOU TAKE THEM OFF THE TRAY NOW. Don't take them off the tray until they're cooled.
Yield: 21 cookies. You will need 3 baking trays, because they'll only fit about 7 comfortably on the tray. Let cool on the tray itself for at least 10 minutes. Eat
Based on the recipe written by Blissful Basil, found here: http://blissfulbasil.com/2013/10/06/soft-and-tender-peanut-butter-cookies-vegan-and-gluten-free/
Substitute out 2/3 cup of the flour for rolled oats, or ground rolled oats.
Add in 1/3 cup of coconut flour, and remove 1/3 cup of AP flour.
Add in 1 tsp almond extract.
Add in 1/2 cup of crushed roasted unsalted peanuts.