37-Minute Peanut Butter Cookies
I’m a peanut butter cookie purist. No vanilla. No caramel. No crunchy peanuts. I also avoid eggs and butter, which, I suppose, makes me more of a peanut butter non-conformist than a purist.
People tend to trip over adjectives and misplaced metaphors when describing peanut butter cookies. For me, they are simply a kind of G-rated peanut butter shortbread – delicious, tasty, and simple to make — nothing more and nothing less.
Store leftovers (if there are any) in a tin with a lid. They will become crispier after a night on the shelf.
Difficulty: Simple
Yield: about 12 cookies
Ingredients
90 grams (3/4 cup) of all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 grams (1/2 tablespoon) of cornstarch or starch-based egg replacer
30 ml (2 tablespoons) of water
75 grams (3/8 cup) of light brown sugar
45 grams (3 1/4 tablespoons) of unprocessed rapeseed oil
100 grams (3 1/2 ounces) of creamy peanut butter
Method
Preheat the oven to 165°C (330°F) and gather all ingredients. Line a baking sheet with baking paper.
Sift the flour, baking powder, baking soda, and salt together in a medium-sized bowl.
Combine the egg replacer or starch with 1 tablespoon of water in a small bowl.
Add the brown sugar to a second medium-sized bowl. Add the oil and whisk together until the sugar melts – about 1 minute. Add the reserved egg replacer and water mixture to the bowl and whisk until well combined. Add the remaining 1 tablespoon of water and whisk to combine the ingredients. Whisk in the peanut butter until the mixture is smooth and lump-free.
Add the flour mixture and fold it together with a spatula. Avoid overmixing the dough. The dough should be smooth and barely moist to the touch. Form the mixture into 12-13 walnut-sized balls and place them on the baking sheet, leaving about 5 cm (2 inches) between each ball.
Press the balls lightly with a fork, alternating angles to create a crisscross shape. Keep the cookies thick – at least 1/2 cm (1/4 inch). Bake in the preheated oven for 14 minutes – the edges should begin to turn golden. Cool on the tray for 3-5 minutes, then place them on a rack to continue cooling until you can no longer bear it.
Tips and Variations
Make sure the nut butter you use is made from 100% nuts.
It’s possible to make these cookies with extra virgin olive oil, although I’ve had the most success using unprocessed rapeseed oil.
Alternatively, you can use a different nut butter if peanut butter isn't your preference. Ensure the consistency is similar to creamy peanut butter but slightly thicker than runny. Cashew butter or tahini are my first choices as substitutes.
