Summary
| Yield | |
|---|---|
| Source | Adapted from "The Joy of Cooking" |
| Prep Time | 30 minutes |
| Recipes | Special Needs |
Description
These are adapted to use light (white) spelt flour and coconut oil instead of canola oil, because canola oil is evil. 
We also use chunky, not smooth, peanut butter.
Ingredients
- 2 1⁄2c light (white) spelt flour
- 1 1⁄4t baking powder
- 1⁄2t baking soda
- 1⁄4t salt
- 1⁄4c Coconut oil
- 2⁄3c chunky natural peanut butter
- 12T unsalted butter, softened
- 1⁄3c Powdered sugar
- 1c light brown sugar, packed
- 1 large egg
- 1 egg yolk
- 2 1⁄2t vanilla
Instructions
Preheat the oven to 350°F. Stir together all the dry ingredients. In the main bowl, beat together the coconut oil, peanut butter, butter and sugars until very fluffy and combined. Add the egg, egg yolk and vanilla and beat until blended. Stir the flour mixture into the peanut butter mixture a bit at a time and keep beating until it's smooth. The dough is soft. Let it stand for at least five minutes; it keeps well in the fridge if you want to make the dough the night before.
Roll small balls of dough between your hands, about 1" in diameter. Place them on a cookie sheet about 2" apart and flatten them with the tines of a fork in the crosshatch pattern common to all good peanut butter cookies. 
Bake 9-12 minutes, until the edges are brown. Cool on the pan on a rack until the cookies are firm enough to transfer to a rack.
Notes
These keep very well, but you won't ever find out how long; they are FABULOUS!
 | Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat Amazon price: $19.99 |
 | KitchenAid KP26M1XNP Professional 600 Series 6-Quart Stand Mixer, Nickel Pearl Amazon price: $612.60 |
Technorati Tags: 
