I don’t get to see my two nephews in Alberta nearly enough. Having family live far away is difficult at times, especially when you have to watch your precious nephews grow up without being able to see them whenever you want to.
Or I talk to them on the phone and I miss them even more…
Yesterday our phone conversation went a little something like this:
‘Auntie Angie, when are you coming to visit us?’
‘Saturday. Only 2 more sleeps!’
‘Are you going to give me lots of hugs and kisses?’
‘I sure am! and tickles too…’
(giggles)
‘Are you bringing any treats, Auntie Angie?’ (devious giggles)
‘You’ll have to see on Saturday…’
‘Bye.’
[The quick and unexpected departures on the phone are always funny.]
One year, I made the mistake of giving my oldest nephew clothing for Christmas. I was not a cool Aunt at all, and to make up for it, I made copious amounts of Glo Bars during my stay.
For this trip, I decided to bring my nephews Glo Bars (which they go nuts over) and cookies. I shall reclaim my cool Aunt status and not let them down.
Uncle Eric will be cool by association.
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Auntie Angie’s Soft Peanut Butter Cookies
Soft and moist, with lots of peanut butter flavour. Dip these cookies in almond milk for a delicious treat that is not too sweet. I used protein packed and nutritious whole grain spelt flour here, but you can also use all-purpose or whole wheat pastry flour too.
Adapted from 101 Cookbooks.
Ingredients:
- 2 cups spelt flour (or all-purpose or whole wheat pastry flour)
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 1 cup peanut butter (see note)
- 3/4 cup pure maple syrup
- 1.5 tsp vanilla extract
- 1/4 cup almond milk
- Turbinado & kosher salt, for sprinkling on cookie before baking
Directions: Preheat oven to 350F degrees. Line a baking sheet with parchment or a non-stick mat. In a medium mixing bowl mix the flour, baking soda, and salt. in a large bowl combine the peanut butter, maple syrup, optional oil (see note below), and vanilla. Stir until combined. Pour the flour mixture over the peanut butter mixture and mix. Place the batter into the fridge for 30 minutes to set or simply wet your fingers and shape into balls. Wet a fork and press down onto the cookie crosswise. Sprinkle with turbinado sugar and kosher salt. Bake for 11 minutes at 350F and let cool for 5 minutes.
Note: The original recipe calls for 1/3 cup of extra virgin olive oil, however I omitted this due to the fact that my peanut butter was very oily and slick (the result of a brand new jar!). If your peanut butter is a bit on the dry side, you might want to add 3-4 tbsp of extra virgin olive oil into the mix to ensure that your cookies don’t come out too dry.
Yields 26 cookies.
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Gather the wet ingredients: PB, maple syrup, and vanilla.
Note: there should also be 1/4 cup of almond milk mixed in with the wet. This was something I added in later, but I would mix it in with the above ingredients if I made them again.
Mix.
Gather dry ingredients: Spelt flour, baking soda, salt.
Mix dry ingredients in a bowl and then add into the wet and stir with a big spoon. The batter will be very thick and sticky.
Now, you can either refrigerate the dough for 30 minutes or if you are impatient (ME) and fighting daylight for photography (ME), you can simply wet your fingers and shape the balls that way. If the dough sticks to your hands make sure to keep wetting them.
Same goes for the fork. Keep it wet and you will be fine.
Sprinkle with turbinado sugar and kosher salt and bake for 11 minutes at 350F. I baked 12 cookies at a time. This recipe makes about 26 cookies.
Cool for 5 minutes.
Easy as that!
Mmmmm.
If you are a crunchy peanut butter cookie fan, this probably isn’t your recipe because these cookies are quite soft. Any ideas on how to get them really firm and crunchy (aside from cooking them longer)?
All wrapped up and put in my suitcase for my nephews. :)
4am wake-up call tomorrow…Better get to sleep!
Bahaha, I love that Eric is cool by association.
Everyone knows that my boyfriend is just cool by association too :)
lol…well the truth is, Uncle Eric is cool b/c he is a 6’2″ BOY and can swing my nephews all over the place. He is basically a portable jungle gym.
Mmm, I love anything with peanut butter! As a matter of fact, I had a peanut butter, mustard and sweet potato wrap for dinner – Delicious combo, by the way!
I’ve heard that to make peanut butter cookies crunchier, you should add more “Egg” and flour.
Have a great weekend,
Nicky :) :)
Now that’s my kind of cookie! Have fun and travel safe :)
So cute. I want an Auntie Angie to make me treats. :)
Angela these look amazing!!!!
Your nephews are beyond lucky!! YUM!!!!
When I was a kid no one gave me PB cookies…they gave me boring sweaters and mittens. I would have much preferred cookies!
Have a safe, wonderful trip!!!
:)
These would totally win me over!! I love how thick they look and soft PB cookies sound good to me!! :) Safe travels and have fun w/the family. <3
And yet one more recipe to add to my growing list of recipes to try…
Those look delicious. Peanut Butter is my favorite. I’m sure you will definitely climb back to cool Aunt status with these.
I like soft cookies better! Maybe add more flour and less baking soda/peanut butter to yield a crispier cookie?
I love all the cookie recipes you’re posting. Christmas baking will have to start soon!
As for your questions about cookie texture, I think adding liquid (almond milk) to the batter is what made them soft. I attempted to make a healthier oatmeal cookie one time and added some almond milk to the batter; they turned out pretty soft and not really ‘cookie-like’ in texture. I also realized that most traditional cookie recipes don’t have a liquid, so I think that could be the reason.
These cookies look amazing! Can’t wait to try them.
From my memory, brown sugar (or sucanat for a slightly healthier version) should yield a crunchier cookie. I was actually looking for the ingredient in your recipe as I thought that was a common ingredient with PB cookies!
Hope this helps & let us know how any modifications turn out! Safe Travels!
Ohh – these will definitely restore cool aunt status. PRONTO. they look awesome!
YUmmmmmmY!
Have you heard of the breakfast cereal “Holy Crap?” It’s a majah phenomenon since the business was shown on the CBC show “Dragon’s Den.” I looked into buying some (6-8 week wait right now), and realized I could totally make my own! Maybe this would be a fun breakfast item for you to try to make (humble idea). ALSO, have you thought of taking Glo Bakery to “Dragon’s Den?”
lol I LOVE that Uncle Eric is cool by association! :)
Those cookies look fantastic. Next to oatmeal, peanut butter has always been my favorite type of cookie.
I was just wondering what type of peanut butter you used? I know this might sound silly, but there are soo many different types/brands to choose from. I assume it was an all-natural (i.e. just peanuts) kind? (and not the “Extra” Creamy Kraft Peanut butter….)
I just ask, because every time i try and make peanut butter cookies, they always turn out a little wrong (ok, a lot wrong).
Thanks!
Hi kaleigh, I would assume an all natural peanut butter. I have a costco brand (kirkland) but theres plenty of other brands out there w peanuts as the only ingredient.
Hope I helped!
Maranatha makes a wonderful natural creamy peanut butter, as does Publix’s house brand!
it was all natural smooth (and very oily as it was brand new)
YUM. Peanut Butter is definitely one of my very biggest weaknesses. I just love it. These cookies look soo good!
Peanut butter cookies ohh my goodness. I’m kind of wishing there were some in the oven right now..
Oh my goodness, you’ve done it again.
I’m drooling all over my keyboard…
I wish I got these as a gift from my aunt!
Yum! Your nephews are lucky to have you bake for them. I also love that Eric is cool by association haha.
You’d definitely would be a cool aunt in my book! Love the recipe–simple and just my style!