Makes about 30 cookies
Ingredients:
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/3 cup packed brown sugar
- 1/2 cup smooth peanut butter
- 1 tsp vanilla extract
- 1 large egg
- 1 cup almond meal/flour
- 1 cup whole wheat pastry flour
- 1/2 tsp salt
- 1/2 tsp baking soda
Directions:
- Preheat oven to 350F.
- In a stand mixer fitted with paddle, add softened butter, sugar and light brown sugar. Cream on medium speed, until fluffy for about 3 minutes.
- Add in smooth peanut butter, vanilla extract and 1 large egg. On a low speed, stir just enough to combine everything.
- Sift all dry ingredients (almond meal, whole wheat pastry flour, salt & baking soda) in a separate large bowl. Add it all into the stand mixer.
- Cream cookie dough on medium speed until combined.
- Scoop cookie dough with a small ice cream scoop onto baking sheets, leaving enough room between scoops. Using a fork, gently press down onto cookie dough to form a disk. Imprint horizontally and vertically.
- Bake cookies between 10 to 12 minutes. Remove cookies from oven to allow to cool on baking sheet for 5 minutes, before cooling it off completely on cooling racks.
- Enjoy these cookies with your friends, over a cup of milk, tea or coffee 🙂
By the way, if you happen to knock on my door to surprise me, I’ll be happy to share these cookies with you — provided there’s a gossip session along with a pot of hot coffee to share 🙂
Deal?
What’s your favorite afternoon tea or coffee accompaniment?