Peanut Butter Cookies
Who doesn’t love Peanut Butter Cookies? As a child, I remember fall days when my family would remain in our summer cabin, and we kids would take a bus to and from school every day. Taking the bus for a few weeks at the beginning of the school year was always an exciting adventure for me. I loved the Indian Summer, with very cool mornings and very hot afternoons. As we walked down the dusty, dirt road after the school bus dropped us off, I’d be thinking about the after-school snack my mom would have waiting for us. My very favorite snack was Peanut Butter Cookies with a glass of milk. I have continued this heart-warming tradition with my children, and on a fall day in San Diego when the Santa Ana winds blow, my kids often find a plate of Peanut Butter Cookies waiting for them when they get home from school.
- 1/2 cup peanut butter, creamy or chunky
- 1/4 cup oil (I combine equal parts light olive oil and coconut oil.)
- 1/2 cup maple syrup
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon sea salt
- 3/4 cup oatmeal, finely ground (Pulse grind in a coffee grinder or blender.)
- 1/4 cup shredded coconut (optional)
- 1-1/3 cups flour
Preheat the oven to 350 degrees. Place the peanut butter, oil, maple syrup, vanilla, and salt in a bowl and mix well. Stir in the oatmeal and coconut. Add the flour, stirring gently, but thoroughly. With clean hands and a spoon, scoop some of the dough into your hands, and roll gently to form a ball about 1-1/2 inches in diameter. Place the balls on a cookie sheet lined with parchment paper. Then, dip a fork into flour and press it onto the top of each ball, making an imprint. Turn the fork about 90 degrees, and make another imprint that crisscrosses the first. Continue this process until all the cookies have imprints. Place the cookies into the oven, and bake until they’re golden brown, approximately 20 minutes. Let the cookies cool, and store them in a glass jar or a container of your choice. Protein and deliciousness in every bite! These cookies will disappear fast, so get used to making them often!