Hands up if you love peanut butter! My family do and we make our own peanut butter. It is easy to make and even easier to eat. I always make sure we have a jar of homemade peanut butter ready at all times.
Now, what can be better than peanut butter? Peanut butter COOKIES of course! Adding peanut butter to cookies give them a soft consistency and a wonderful aroma.
My all-time favourite peanut butter cookies have got to be thick, soft and chewy with the perfect balance of salty and sweet and the irresistible melt in your mouth texture.
I have just the perfect recipe to share and the good news is, it is dairy and egg-free!
What you will need:
- 240g roasted peanut (we are going to make our own peanut butter)
- 180g brown sugar
- 100g plain flour
- 20g almond (again, we are going to make this ourselves)
- 80ml water (for making almond milk)
- 5 tablespoon vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon salt
Method:
- Soak almond.
- Roast peanut at 170°C until brown.
- While peanut is roasting, blend almond with water.
- Strain almond milk.
- Boil almond milk.
- Set aside.
- Remove roasted peanuts from the oven.
- Rub peanuts to remove skin (to make it easier you can use skinless peanuts and skip this part).
- Drop peanuts into a blender.
- Add brown sugar, salt and vegetable oil.
- Blend until creamy.
- Pour into a bowl.
- Add almond milk and stir.
- In a separate bowl, add baking soda into flour and mix.
- Pour flour into peanut butter batter and mix thoroughly.
- Refrigerate for 30 minutes.
- Roll batter into balls.
- Use a fork to flatten.
- Bake at 170°C for 20 minutes.
- Cool on wire rack.
These peanut butter cookies are a complete crowd pleaser and you should try baking them too. I am sure you’ll love it as much as we do. Here’s the tutorial video to get you started:
