It was the year 1884. This was a year remembered for the first Oxford English Dictionary, the most destructive earthquake the UK has ever seen, and the cornerstone of our own statue of Liberty. This was also the year that lives were changed when a Canadian man named Marcellus Gilmore Edson became the first to patent peanut butter. He came up with the idea as a way for people who couldn’t chew well to get nutrients. Clearly it’s come a long way since then including becoming the MVP of one of my favorite cookies!

Peanut Butter cookies have always been high on my list, but I could never handle the store-bought ones. They were never even a temptation, but it was hard to stop once I got started on my mom’s. Despite my mom’s health consciousness, her peanut-butter cookies couldn’t exactly be called healthy. So, I am excited to be spreading this recipe that has more than fulfilled the need for a healthy and delicious peanut butter cookie.

For me, it’s always been about consistency. I couldn’t handle the rubbery consistency of store-bought peanut butter cookies, but the firm, yet melt-in-your mouth consistency of my mom’s cookies couldn’t be matched. I was sure that these EInkorn Peanut Butter Cookies would taste delicious, but I was worried that the consistency would be hard to endorse since it’s so often the first thing to go when working with whole grains. Not today! I was floored. The consistency was perfect. Since we’ve started adding coconut flour to some of our einkorn recipes, we’ve notices vast improvement in texture.

So, I need not give up the peanut butter cookie of my childhood, and I am happy to share that with everyone. Enjoy this delicious, healthy alternative to the peanut butter cookie and a big thanks to Marcellus Gilmore Edson for making it possible!