Einkorn Peanut Butter Cookies
Featured Comment
“Just finished making these. They are amazing. Incredible. You were right – no gluten reaction and the whole family loves them. simply Amazing!!”
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Einkorn Peanut Butter Cookies
- PREP TIME:
- COOK TIME:
- TOTAL TIME:
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SERVINGS: 1
Description
Delicious peanut butter cookies with awesome texture!
SCALE
Ingredients
- 1 Egg
- 5 tablespoon Palm Shortening Or Butter
- 6 tablespoon Sugar Can use sucanat for both sugars
- 6 tablespoon Brown Sugar
- 1/2 tablespoon Vanilla
- 3 ounce Peanut Butter Chips Optional
- 6 tablespoon Peanut Butter
- 3/4 cup Einkorn Flour
- 1/2 teaspoon Salt 1/4 if using butter
- 2/3 teaspoon Baking Soda
- 1/3 teaspoon Baking Powder
- 2/3 cup Oats Blended
Instructions
1. Cream first five ingredients.
2. Add remaining ingredients.
3, Mix all ingredients together (Don't overmix or it becomes too oily)
4. Spoon onto cookie sheet and flatten slightly with a fork (With a 1tbsp scoop, it will make close to 2 dozen).
5. Bake at 325º in convection oven (350º in normal oven) for 8-10 minutes.
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PRODUCTS IN THIS RECIPE
ALL NEW: Organic Einkorn Angel Hair
ALL NEW: Organic Einkorn Linguine
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8 thoughts on “Einkorn Peanut Butter Cookies”
Hi. Can you use honey instead of sugar?
Hi Cheri, for sweetness that would be fine, but not having done it, I don’t know what it would do to the texture, so you’d want to watch that.
I only see 1 type of sugar listed…but you state : use sucanat for BOTH SUGAR’S…
Is there another ingredient not listed?
So looking forward to YUMMY healthy P>B> COOKIES with my Einkorn!
Thank you
Shannon
Hi Shannon, thank you for noticing that! I’ve fixed it. It calls for white and brown sugar, but for a healthier option you can substitute sucanat or coconut sugar for both.
Hello,
* Macros available?
* Oats, “blended”~ ?
* substitutes for Sucanet?
Thanks!
Hello Dee,
Thanks for the questions. Are you asking the amounts of the macro nutrients in the recipe? We don’t have the exact macro nutrient count available and I don’t know specifically what you’re asking about, but there are websites you can go to in order to calculate the calorie and nutrients of any recipe by plugging in the ingredients. They’re not perfect, but it can give you an idea. One example is https://recipes.sparkpeople.com/recipe-calculator.asp. You’ll be able to find an estimate of the information you’re looking for there. Oats blended just means that you put that amount of oats in a blender and blend them until they’re powdery. As for your third question, you can always substitute brown sugar for sucanat. I hope this answers your questions!
Substituting any oil for the butter will yield a cookie that won’t rise and be very flat. Also, you’ll lack that amazing butter flavor. I have successfully substituted maybe 1/4 or 1/3 of the butter with some oil in other cookie recipes but no more than that.
is there ANY way I can substitute extra virgin olive oil in the peanut butter cookie recipe for the recommended shortening or butter?