I'll have something other than cookies for #cookingwithcathleen one of these days I promise. But hey, I've never done peanut butter cookies before.. so I guess that makes it okay? Honestly, I haven't made peanut butter cookies in YEARS. The other day, I really wanted cookies, but we didn't have chocolate chips or anything like that.. so I looked in the cabinet.. and we had more than enough peanut butter. I tweaked a recipe to make it a little bit healthier, and I wanted to share it with you here on the blog for this week's #cookingwithcathleen post.
1 cup of olive oil
1/2 cup of artificial sweetener
1/2 cup of granulated sugar
3/4 cup of dark brown sugar
2 large eggs
2 teaspoons of vanilla extract
1 cup of creamy peanut butter
3 cups of whole wheat flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of sea salt
Use a mixer (doesn't matter if it's a hand mixer or a stand mixer) to mix the oil, eggs, vanilla and peanut butter. Mix until combined.
Add flour, baking soda, baking powder, and salt. Just know that the dough will be extremely thick. Cover the mixing bowl and put it in the refrigerator for 20-30 minutes.
Preheat oven to 350° Oil 2-3 cookie sheets. Roll dough into small ish balls (about 1 1/2 tablespoons) and place 1-2 inches apart on the cookie sheet. You can either roll each ball in sugar, or sprinkle sugar on before baking. Do this with the rest of the dough. After rolling, get a fork and do the signature criss cross pattern on all the cookies. Bake for 11 minutes.
Recipe found on Sally's Baking Addiction. This is a tweaked version.