Let’s start the week out right with something sweet and simple: Peanut butter cookies. They come in all shapes and sizes, textures and shades of brown, and I have yet to meet a single rendition that failed to satisfy. Midterm exams are leaving me with few extra words to extoll the wonders of these nutty morsels, but a ravenous hunger for their gently salted, roasted, and rich flavors. To celebrate the diversity of the classic cookie, I present to you two distinct approaches for fellow equal opportunity cookie lovers out there.
First up, a crisp, buttery, slightly crumbly rendition speckled with bittersweet chunks of chocolate. Perfect to accompany a cup of tea or coffee, they strike me as the perfect treat to power a last-minute study session. Indulgent yet refined, they’re the sort of peanut butter cookies that could effortlessly transition from a standard snack time munch to elegant after dinner offering.
On the other side of the spectrum, we have these soft, chewy, and utterly crave-worthy cookies which conceal a stunning list of healthy qualifications. Created for a demo at the Honolulu YMCA on healthy vegan baking, these beauties are soy-free, gluten-free, refined sugar-free, and if you ask me, entirely guilt-free! Best of all, these babies can be whipped up in a flash, with pantry staples that I always keep on hand.
You can’t go wrong with either peanut-packed delight. The hardest part will be deciding which to bake first!
Peanut Butter Shortbread Cookies
1/2 Cup Non-Dairy Margarine
3/4 Cup Creamy Peanut Butter
1/2 Cup Dark Brown Sugar, Firmly Packed
1/2 Teaspoon Salt
1/2 Teaspoon Vanilla Extract
2 Cups All Purpose Flour
1/4 Cup Cornstarch or Potato Starch
1/2 Cup Bittersweet Chocolate Chunks or Chips
Preheat your oven to 325 degrees and line two baking sheets with silpats or pieces of parchment paper.
In the bowl of your stand mixer, cream together the Earth Balance and peanut butter at medium speed until perfectly smooth and homogeneous. Add in the brown sugar, salt, and vanilla, mixing briefly to incorporate. Gradually introduce the flour and cornstarch to the mixture, pausing to scrape down the sides of the bowl and ensure there are no lumps remaining. Mix just enough to fully integrate all of the dry goods. Lastly, stir in the chocolate by hand.
Turn the cookie dough out onto a lightly floured, cool surface and roll out to about 1/8 – 1/4 inch in thickness. Sprinkle additional flour over the top of the dough if it threatens to stick to the rolling pin. Use 2-inch round fluted cookie cutters, or any comparably sized shape, and punch out as many cookies as possible. Transfer them to your prepared baking sheets, spaced about 1/2 inch apart. Gather up the scraps, re-roll, and repeat until all the dough is used up.
Bake for 13 – 16 minutes, until just barely golden brown around the edges. Let the cookies finish cooling on the sheets, where they will continue to crisp as they reach room temperature. Once completely cool, store in an air-tight container in a cool, dry place for up to 2 weeks.
About 3 Dozen Cookies
Healthy Peanut Butter Cookies
1 Cup All Purpose Gluten-Free Flour Blend
1/2 Teaspoon Salt
1/4 Teaspoon Baking Soda
1/2 Cup Creamy Peanut Butter
1/4 Cup Light Agave Nectar
1 Tablespoon Olive Oil
1 Teaspoon Vanilla Extract
Preheat your oven to 350 degrees and line a baking sheet with parchment paper or a silpat.
Combine the flour, salt, and baking soda together in a small bowl and set aside. In a separate, larger bowl, use a sturdy spatula to mix the peanut butter, agave, oil, and vanilla, stirring until the mixture is smooth and homogeneous. Add in the dry ingredients and stir until fully incorporated, being careful not to overwork the dough.
Use a spoon to scoop out 1 – 2 tablespoons of dough per cookie and drop each ball on your prepared baking sheet, leaving at least 1 inch of space in between. Use a fork to press a crisscross pattern into the top of the raw cookies, flattening them out slightly at the same time. If the dough sticks to the fork, very lightly grease the tines before proceeding.
Bake for 8 – 12 minutes, until just golden around the edges. Let cool completely before enjoying or storing in an air-tight container at room temperature for up to a week.
Makes 1 – 1 1/2 Dozen Cookies