Another recipe for ‘back to school baking’!
Well, that is if your school is cool with peanut butter. Ours is. Only in elementary school were there any restrictions – and that was for classroom treats. Ford likes PB cookies and will eat them happily (that and the family does!). These happen to “accidentally vegan”, bonus points in baking I’d say. They are moist, soft and pleasing sweet. As always, you can use sunflower butter or almond butter for different choices, and any milk you like.
Whole Wheat Gingered Peanut Butter Cookies
- 1¼ cups whole wheat pastry flour
- 1 tsp baking powder
- ¼ tsp fine sea salt
- 2/3 cup smooth natural peanut butter
- ¾ cup brown sugar (see below on making your own!)
- ¼ cup unsweetened coconut milk
- 2 tsp grated ginger, fresh or jarred
- 1 tsp pure vanilla extract
Preheat oven to 350°, line two large baking sheets with parchment paper.
Whisk the flour, baking powder and salt together in a small bowl, set aside.
Beat the peanut butter and brown sugar until fluffy with a hand mixer. Add in coconut milk, ginger and vanilla, beat till smooth.
With the mixer on low, add in flour. Beat until just mixed, finish by hand if needed.
Make 1 Tablespoon balls (a works well). Place the balls 12 to a tray, make hatch marks with the back of a fork, pressing down gently. If desired sprinkle a pinch of more brown sugar on top of each cookie.
Bake for 12 minutes. Let cool for 5 minutes, transfer to a baking rack..
Makes about 2 dozen cookies.
PS: They also rock eating raw. Just saying!
Handmade Brown Sugar
- 1 cup organic granulated sugar
- 2 Tbsp molasses, organic if you can find it
Add together in a bowl, stir with a fork until mixed.
Store tightly sealed.