Cookies

Flour-less Peanut Butter Cookies

/ Ren

Thick, soft and chewy cookies made with organic peanut butter, pastured eggs, sea salt, freshly-ground sweet cinnamon, and much less sugar..

Flour-less Peanut Butter Cookies (makes about 2 dozen cookies, recipe adapted from Saveur Magazine)

2 cups organic peanut butter without added oil or sugar, creamy or chunky
1 cup granulated piloncillo or rapadura sugar, plus extra for sprinkling
2 large, pastured eggs at room temperature
1 teaspoon organic, pure vanilla extract
2 teaspoons aluminum-free baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon freshly-ground Sweet Cinnamon (True Cinnamon, Ceylon Cinnamon)

Cream together peanut butter and 1 cup of the sugar in a large glass bowl.  Using a hand mixer at low speed, beat in eggs, vanilla, baking soda, salt and cinnamon until just combined.  Mixture should be slightly grainy.

Using a small cookie scoop (or your hands), form mixture into 2-inch balls and place 4 inches apart on a parchment paper-lined cookie sheet. Use the tines of a fork to flatten slightly, pressing a cross-hatch pattern into each cookie.  Sprinkle with the remaining sugar.

Place the tray into an oven preheated to 350 degrees and baked until puffed and lightly browned on the edges.  Allow to to stand at room temperature for 15 minutes before removing from tray.

Kept at room temperature, the cookies will remain soft for a day or two, assuming they last that long.

Peanut Butter Chocolate Chip Cookies

/ Ren

Old-Fashioned chunky peanut butter cookies with chocolate chips..

Peanut Butter Chocolate Chip Cookies

Makes about 2 dozen  (adapted from a recipe by Bon Appétit)

1 1/2 cups organic wheat flour (can use soaked or sprouted flour)
1/2 teaspoon aluminum-free baking powder
1/2 teaspoon fine sea salt
1/2 cup cultured butter, room temperature
2/3 cup organic chunky peanut butter
1 teaspoon vanilla bean paste
1/2 cup rapadura
1 large pastured egg
1/2 cup organic grain-sweetened chocolate chips

Mix flour, baking powder and salt together in a bowl. In a separate bowl, beat together butter, peanut butter and vanilla until smooth. Mix in sugar and half of the dry mixture.  Mix in egg and the other half of the dry mixture.

Roll dough into 1-inch balls and arrange 2 inches apart on a parchment paper-lined baking sheet.  Flatten each cookie with the back of a fork, forming a crosshatch pattern.  Bake at 350 degrees until dry on top and golden brown on the bottom, about 12 minutes.

Lemon Snaps

/ Ren

Lemon snap cookies made with sprouted flour, wildflower honey, pastured butter, hemp seeds, fresh lemon and ginger..

Lemon Snaps

Lemon Snaps

Makes about One Dozen 2-inch Cookies

1/4 cup sprouted wheat flour
3/4 cup unbleached organic all-purpose wheat flour
2 tablespoons hulled hemp seeds
3/4 teaspoon baking soda
1 pinch sea salt
1 teaspoon freshly-grated ginger
zest of 1 lemon (a micro-plane works best)
juice of 1 lemon
1/3 cup wildflower honey
5 tablespoons pastured butter, softened
1 pastured egg
coarse non-refined sugar

Stir together flour, hemp seeds, baking soda and salt.  In a separate bowl, beat the butter until fluffy.

Stir in the ginger, honey, egg, lemon zest and juice and mix until smooth.  Mix in the dry ingredients a third at a time. Cover and refrigerate 15 minutes.

Roll the chilled dough into the shape of a log, about 2 inches across. Cover and refrigerate another 15 minutes.

Slice the dough into 1/4-inch rounds and sprinkle with a little coarse, non-refined sugar.  Place cookies on a parchment paper-lined baking sheet and bake at 350 degrees until light golden-brown, about 10-12 minutes.

Triple Chocolate Espresso Coconut Cookies

/ Ren

Thanks to my free-range, pastured daughter, I have had cookies on the brain all day.  OK, I give.

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Triple Chocolate Espresso Coconut Cookies

Recipe adapted from Heidi Swanson

Triple Chocolate Espresso Coconut Cookies
makes about 1 1/2 dozen

1 cup organic whole wheat pastry flour
1/4 cup organic whole wheat flour
1 tablespoon freshly ground espresso powder
1/2 teaspoon aluminum-free baking soda
1/2 teaspoon aluminum-free baking powder
1/2 teaspoon finely ground sea salt
1/4 cup raw organic cacao powder

1/2 cup unsalted pastured butter, softened
2/3 cup non-refined sugar*
1 tablespoon molasses

1 large pastured egg
1 1/2 teaspoons vanilla extract
1/2 cup fair-trade semi-sweet chocolate chips
1/2 cup raw unsweetened organic coconut flakes

Whisk together the flour, espresso, baking soda & powder, salt and cacao.  Beat the butter until fluffy, then beat in the sugar, egg and vanilla.

Fold the flour mixture into the butter mixture, stirring until just combined.  Fold in chocolate chips and coconut flakes.

Drop dough by heaping tablespoons onto a parchment paper lined baking sheet.  Bake at 375 degrees for 10 minutes, pulling them out while still moist and soft.

Allow to cool 5 minutes, serve warm.

*I’m using less sugar than in the original recipe.  You may modify to use alternative sweeteners such as brown rice syrup, honey or maple syrup as you see fit.