The big girls were bored and decided we needed to redecorate. (That’ll teach us to do yard work while leaving them unsupervised):
The little girls decided it was time for the Egg Olympics. Based on the amount of squawking going on, I thought a hawk had injured one of them… Evidently, the poor girl was just trying to lay her morning egg:
For the humans, it was just another week. Mr. RGBistro jammed with his garage band, we both caught up on really bad teevee …and somewhere in the 10PM hour, I made a batch of cookies. Really, really good ones. So good that “Mr. I don’t care for peanut butter” helped himself to about six. And because I was then prohibited from storing them at home, I forced them upon my office colleagues, who all thought they were delicious, too.
I enjoy the taste of peanut butter, so I like that in this cookie, other ingredients don’t get in the way. There’s no egg. And instead of butter, there’s coconut oil… just enough that there’s no “coconut” taste. There’s also no sugar; the sweetness comes from the (dark) Grade B maple syrup. And then there’s just a splash of vanilla to tell your senses it’s a cookie. In the oven for just a few minutes, and the final product is delicate, crispy and full of peanut buttery goodness. Can you tell I’m a fan?
How was your week?
P.S. With SEVENTEEN GIRLS on the property, including myself, Mr. RGBistro is severely outnumbered.
A naturally vegan cookie, the batter is mostly peanut butter and flour. There’s just enough coconut oil to bind it all together, and just enough maple syrup to make it sweet. The finished product is thin, crispy, and definitively peanut buttery.
- • 2 ¼ cups (281 grams) all-purpose flour
- • 1 teaspoon baking soda
- • ½ teaspoon salt
- • 1 cup natural peanut butter (sugar and salt free)
- • ¾ cup maple syrup, Grade B
- • 1/3 cup refined coconut oil
- • 2 teaspoons vanilla extract
- • Optional: ¼ cup coarse (raw, Turbinado or Demerara), for dusting
- Minute 1: Preheat oven to 350?F and place two racks equal distance apart. Line a baking sheet with parchment paper.
- Minute 3: Whisk together flour, baking soda and salt in a small bowl.
- Minute 5: Using a butter knife, stir the container of peanut butter; especially if the peanut oil has collected at the top of the container.
- Minute 6: Melt the coconut oil in a microwave until it’s warmed through and clear.
- Minute 7: In the bowl of a standing mixer, combine peanut butter, maple syrup, coconut oil, and vanilla extract. Mix on low speed just until ingredients are fully combined.
- Minute 9: With the motor running, pour the dry ingredients into the mixer and mix just until the flour is incorporated. The dough should be crumbly but stiff. Let the dough rest for 5 minutes, then run the mixer on low for another 5 seconds.
- Minute 15: Using your hands, scoop the dough into balls about 1” in diameter and lay on baking sheets about 1 ½” apart. Using a large fork (long tines), press down on the cookie and create a cross-hatch pattern. Leave the edges cracked for a more rustic presentation. Optional: dust the top of each cookie with some raw sugar.
- Minute 20: Bake in batches until golden brown; about 6-8 minutes for convection ovens and 10-12 minutes for standard ovens. Rotate your sheets halfway through the baking time.
Source: Rustic Garden Bistro
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