5 Ingredient Peanut Butter Cookies V, GF, RV friendly

 peanut butter cookies getting ready to go into plant based holiday gift boxes!!

peanut butter cookies getting ready to go into plant based holiday gift boxes!!

These peanut butter cookies are a delight! It matters what peanut butter you use. Get a natural peanut butter that you really enjoy the flavor of. Same thing with the chocolate. Get a really high quality unsweetened chocolate. These cookies could be prepared and eaten as a raw cookie. I like the crunchiness on the outside that comes from baking. Makes about 30 two bite cookies. 

Equipment

2 mixing bowls one large, one smaller that fits on top of a sauce pan
medium sauce pan
spatula
kitchenaid standmixer--not necessary but will make things easier
baking sheet
parchment paper
measuring cups
measuring spoons

Ingredients

1 quart (4 c) freshly ground all natural peanut butter
1 cup 100% pure wisconsin maple syrup--other maple or honey (use half recommendation and adjust after tasting) would be fine
A scant cup of gluten free oat flour (I buzzed organic gluten free oats in a food processor until finely ground)
2-3 tsp (about a tablespoon) baking powder (leave out if you plan for raw cookies)
1/2 T kosher salt (1 tsp Iodized)
About 10 oz. 100% chopped or dark chocolate pieces for dipping. You will have some left over but you need enough to easily dip cookies.

Instructions

In the bowl of your stand mixer or another large mixing bowl, add the quart of peanut butter and maple syrup. Mix until creamy. Combine the cup of flour, salt and baking powder and fold the dry into the creamed mixture. Form small two bite sized cookies and place on a parchment covered baking sheet. Refrigerate or bake for about 15 minutes at 350 degrees Fahrenheit rotating half way through baking. When the cookies are done, they will be slightly soft but developing a golden color on the outside. Cool completely before removing from the cookie sheet at which point they will be rigid. 

Put some water in the bottom of your sauce pan and heat until simmering. Place the smaller mixing bowl with chocolate over the simmering water and, once melted, turn off the heat but leave the bowl resting over the sauce pan. Dip all of the cookies one at a time in the chocolate so that half of the cookie is dipped (use the spatula to help if you need). Wipe excess on the edge of the bowl and place back on the parchment paper. Refrigerate the cookies until the chocolate is solid, about 7-10 minutes. Cookies are ready!! Enjoy. 

Chocolate is heated/roasted in the processing, omit chocolate if you would like 100% raw. 

Each cookie has a little over 4g protein, 8g fat, 6g sugar and 150 calories...

Radical Larder