Peanut Butter Cookies, Phase I

I have an embryonic cookie idea in my brain right now, and these were the first run. They’re no good for my ultimate purpose (still a secret), but they’re plenty good in their own right, so I figured I’d share them with you all. Enjoy!

2 cups whole wheat pastry flour, spelt flour*, or unbleached all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup peanut butter. I used P.B. & Co’s White Chocolate Wonderful.
1 cup maple syrup or agave nectar
1/3 cup extra virgin olive oil
1 1/2 teaspoons vanilla extract

1/4 cup vegan sugar, on a small plate or piece of wax paper

Preheat oven to 350F degrees.

In a medium bowl combine the flour, baking soda, and salt. In a separate, larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla. Stir each mixture, wet and dry, until combined.

Pour the flour mixture over the peanut butter mixture and mix until just combined, about 10-15 strokes with a wooden spoon.

Let sit for five minutes, then give it one more quick stir, just a stroke or two. Pour 1/4 cup of sugar onto a small plate.

With your hands, roll the dough into balls and roll through the sugar, just to coat the cookie. Place each dough ball onto the prepared cookie sheet and smoosh it down with your thumb. Or a fork, if you must be traditional.

Bake for 10- 11 minutes - keep an eye on them and don't over bake, or they will be dry. Let cool five minutes and transfer to a plate or cooling rack. These are tender, a little crumbly, and delicious. I deliberately undercooked them a little (no salmonella risk here), and they had a nice, chewy center that way. Good stuff!

*Spelt flour will give these cookies a darker color, but it works well - and it's gluten-free.