This is a super-easy recipe for peanut butter cookies that I tried during Passover. It is kosher for Passover according to Sephardic guidelines because instead of regular flour it uses white rice flour, and no baking powder. The white rice flour can be substituted for any other type of flour, or with protein powder as in the original recipe.
These cookies are quite healthy because there is no sugar in them. Well, there are natural sugars in the maple syrup, but that’s it. As a result these are not your typical guilt-ridden, super-sweet cookies. They are not very sweet at all, but they don’t need to be because they pretty much taste like pure peanut butter in a more solid form. To emphasize the peanut butter goodness even more, I added some peanut butter “frosting” made of peanut butter and maple syrup on top towards the end of baking. And each soft cookie is emblazoned with crunchy salted peanuts… yep, these cookies are pretty nutty. If you’re ever baking for a family of squirrels, this is your go-to recipe!
With no added sugar, and the adaptability of these cookies to be made without flour, I’d say this cookie recipe is one of my healthiest yet. These cookies may be nutty, but they sure aren’t naughty! So enjoy.
Nutty Peanut Butter Cookies
Based on a recipe from Mama Mouse Says
Makes 20 small cookies (or you could make fewer, bigger cookies if desired)
- 1 cup creamy peanut butter
- 2 tbls plain Greek yogurt
- 2 tbls pure maple syrup
- 1/4 cup white rice flour
- 1/2 tsp vanilla extract
- 1 egg
- 2 tbls roasted and salted peanuts
- dash cinnamon
- 1/4 cup creamy peanut butter
- 4 tsps pure maple syrup
Preheat oven to 275 Fahrenheit. Spray a cookie sheet with nonstick spray.
To make cookie dough: In a medium bowl, blend together the peanut butter, yogurt, and maple syrup. Mixture will become thick. Add the egg and beat into the mixture. Add flour, vanilla extract, and cinnamon and stir until well blended. Stir in the peanuts.
Roll dough into balls (mine were more like free-form, vaguely spherical mounds) and place on the cookie sheet a few inches apart. Press down to flatten. (I started out using a fork, but it didn’t really work so I just used my fingers.)
Bake in the oven for 4 to 6 minutes. While cookies are baking, make the “icing/topping”:
To make topping: In a small bowl, combine 1/4 cup peanut butter with 4 tsps pure maple syrup. Blend.
Now, put it all together: When cookies have baked for 4 to 6 minutes, remove from oven but don’t turn the oven off. Spoon the topping over each cookie. Return cookies to the oven to bake for another 4 to 6 minutes, or until they seem done. The cookies will be sort of soft, but firm up a little as they cool.