Aube of Kitchen Vignettes is such a great kitchen inspiration for me! We were lucky enough to meet her last summer as she lives not too far away from us in Maine. Her partner also happens to grow most of the local grain that we consume (Grange Corner Farm). She is a true artist in the kitchen with everything that she creates, and also happens to be the main recipe contributor to the PBS Food blog.
After seeing these Flourless Peanut Butter Cookies she created recently, I had to try out a batch for us to enjoy! Especially for my very pregnant wife (40+ weeks) who was definitely the happiest that I whipped these up. As any loving husband would do, I served up a plate of them to her in bed with a glass of raw goat milk to accompany.
Here's Aube's recipe:
- 1 cup natural smooth peanut butter (avoid anything too thick)
- 1/2 cup coconut sugar (white cane sugar is fine, increase amount to 1 cup if you prefer a sweeter cookie)
- 1 large egg
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp vanilla extract
Preheat the oven to 350F. Mix all the ingredients together in a medium bowl until a stiff dough is obtained. Roll into 12 balls and flatten with a fork, making a criss-cross pattern. Bake on a greased or parchment-lined cookie sheet, about 1 inch apart, for about 8 to 10 minutes. Eat warm or cold. Will store at room temperature for about 1 week.
Yield: 1 dozen cookies (I got about 10.5 cookies)
These were absolutely perfectly light and delicious, especially when dunked in a glass of raw milk. ;-) Definitely the best peanut butter cookies any of us have ever had! I already can't wait to make more.