“Necessity is a mother of all inventions” one of my favourite “mantras” – my family always want to eat healthy and I always like to bake and cook – so I have to invent, adapt and tweak recipes to come up with something that is healthy, creative and tastes amazing.
These peanut butter cookies have ticked all of the boxes and all it took was putting a list of “acceptable cookie ingredients” together and then coming up with a recipe by adding a bit of this and that and Voila!! Peanut butter cookies were created.
I am proud of this creation and I am already contemplating how I can add a few more goodies to make it super-duper – maybe some desiccated coconut and crushed almonds and instead of the margarine I can use some solid coconut oil, and some almond butter instead of peanut butter – these little changes could really work well – will post an update once I have tried it.
Peanut Butter Cookies
250 ml whole wheat self-raising flour
2 ml bicarbonate soda
2 ml salt
5 ml ground cinnamon
2 ml nutmeg
50g castor sugar
50 ml ground flax and sesame seeds
25 ml crushed peanuts (optional)
75g soft margarine (vegan) (grated)
100g unsalted peanut butter
25 ml warm almond milk
- Place flour in a large mixing bowl and sift in the bicarbonate soda, salt, cinnamon and nutmeg
- Add the castor sugar, flax seed mix and crushed peanuts and mix using a whisk
- Toss in the grated margarine and using your fingertips mix well till the mixture forms bread crumbs
- Now add in the peanut butter and once again using your fingertips mix in thoroughly bringing everything together
- Lastly add in the warm almond milk and form a soft cookie dough – cover with a tea towel and allow to rest for 15minutes
- Break off small bits of dough and roll in the palm of your hands to form a ball – place on a greased baking sheet – allow enough space for expansion
- Bake at 180 for 12-15minutes – remove from tray while still warm and allow to cool on a cooling rack
- Enjoy with tea or coffee and store the balance in an airtight container