Sprouted Peanut Butter Cookies

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Sprouted-Peanut-Butter-Cookies

Yup, this post is all about one thing, cookies.

I seriously could end there.

Cookies.

Who needs words and small talk when you are talking about cookies?

But…

If you have been around here for long, you know I never suffer from a lack of words. So, let me tell you about some delicious cookies.

Not a week goes by that I don’t crave a cookie. Seriously, folks. If we are being honest with each other, which I believe is the best policy, I must admit I crave cookies weekly. I like to think of this craving as normal.  You judge for yourself, but I’m sticking with normal. The idea of winding down after a long day to a warm, freshly baked cookie in my hand with a big glass of cold, fresh raw milk (that’s right, I’m a raw milk drinker) screams comfort! It’s like having my mommy in my house. And don’t we all know, everyone needs their mommy. Mommies just make everything better. Especially cookies.

Last week my cookie desire intensified. I’m talking big time. Maybe it was the multiple fall garden plantings. Did I not tell you about the long days of multiple plantings thanks to my dear ravenous chickens who decided our garden needed to be their lunch (multiple times)? Don’t worry, I’ll share the news, but not now. Now, we must talk cookies!

Maybe the desire intensified after a soaking wet day making jam with a giant hull of nearly fifty pounds of delicious muscadine grapes? Oh, did I mention all fifty pounds burned? Yup, burnt grape jam. The attempt to pass it off as barbecue sauce also failed. Whatever it be, my cookie desire has been rather strong. I’ve been needing the comfort of creamed butter and sugar, a touch of vanilla and a heap of flour baked together into what we call “the cookie”!

So, last week, the kids and I got to work with the Kitchen-Aid making some comforting goodness. Of course, the week I needed cookies in my life, we were completely out of chocolate chips.

I’m blaming the chickens.

Hey, they did eat the garden. It’s possible!

I was bummed, but soon remembered there was more to the cookie world than chocolate chip cookies. I left that moment of chocolate chip sorrow and drifted back to my mom’s fresh baked cookies. Those deliciously, soft peanut butter cookies she made when I was kid. That was it! I hadn’t made peanut butter cookies in ages, but my mind was set.

That night, a cookie was born. A delicious peanut butter cookie that takes me back to being a kid and my mom baking the best peanut butter cookies the world has ever known. A peanut butter cookie soft, sweet, and perfectly delicious, but without the refined sugars.

So, dare I say it?

A cookie you can feel good about?

And that I did. In fact, I felt so good about those delicious peanut butter cookies, we have made them three times this past week. Of course, I shared most.

With anyone, but those chickens!

What you will need:

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  • 1/2 cup pastured butter, softened (I use this kind or make your own)
  • 1/2 cup fresh peanut butter (the only ingredients should be: peanuts and sometimes salt)
  • 1/3 cup sucanat (where to buy)
  • 1/3 cup raw honey
  • 1 pastured egg
  • 1 teaspoon pure vanilla extract (where to buy or make your own)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups sprouted whole wheat flour (where to buy) You can also use whole wheat flour

 How to:

Preheat the oven to 375º.

Gather your ingredients, a mixer, and a bowl. If you don’t have a mixer you will need a strong arm and a trusted wood spoon.

This is a one bowl kind of cookie. I really dislike dishes, so I’m keeping it simple.

Add your softened butter and peanut butter to the bowl and cream together with your mixer.

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Add the sucanat and honey and continue to beat with the mixer until all the ingredients are thoroughly mixed together.

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Add the remaining wet ingredients: egg and vanilla.

Mix.

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Add the dry ingredients.

First the baking powder and soda.

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Then the sprouted wheat flour.

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Mix for a couple minutes, scraping the sides if needed.

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Of course, taste-testing is encouraged.

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Roll the dough into small balls and place on a cookie sheet (I use this one).

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Now, for the magical mom touch. This is what made my mom’s cookies perfect!

With a fork gently press down on the top of the peanut butter cookie balls. Repeat.

Then sprinkle the tops with a bit of sucanat.

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Bake at 375º for 9-11 minutes.

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The result: a deliciously, sweet peanut butter cookie!

5 from 2 votes
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Sprouted Peanut Butter Cookies

A delicious peanut butter cookie that takes me back to being a kid and my mom baking the best peanut butter cookies the world has ever known. A peanut butter cookie soft, sweet, and perfectly delicious, but without the refined sugars.

Course Dessert
Cuisine American
Keyword Peanut Butter Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 15
Calories 2871 kcal
Author Kristin Marr

Ingredients

Instructions

  1. Preheat the oven to 375º.
  2. Add your softened butter and peanut butter to a bowl and cream together with your mixer.
  3. Add the sucanat and honey and continue to beat with the mixer until all the ingredients are thoroughly mixed together.
  4. Add the remaining wet ingredients: egg and vanilla and mix.
  5. Add the baking powder, soda, and flour.
  6. Mix for a couple minutes, scraping the sides if needed.
  7. Roll the dough into small balls and place on a cookie sheet.
  8. With a fork gently press down on the top of the peanut butter cookie balls. Repeat.
  9. Sprinkle the tops with a bit of sucanat.
  10. Bake at 375º for 9-11 minutes.

Recipe Notes

If you're using whole wheat flour, you may need close to 2 cups of flour. 

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