April 29, 2016
Doughy and cakey, these classic peanut butter cookies are begging to be enjoyed with a glass of ice cold milk (or almond milk!). A sprinkle of flaky sea salt on top accentuates the sweetness and adds subtle sparkle.
Yield: 24 cookies
Active Time: 10 minutes
Total Time: 1 hour
2 large eggs
1 1/4 cup raw sugar
1/2 cup maple syrup
1 teaspoon vanilla extract
1 3/4 cup peanut butter
2 tablespoons sprouted spelt flour
Large flake sea salt, to garnish
Beat eggs and sugar in a stand mixer until light and fluffy. Mix in maple syrup and vanilla extract. Whisk in peanut butter until mixture is well combined. Mix in spelt flour. Refrigerate batter 30 minutes to 1 hour.
Preheat oven to 350 degrees and line two baking sheets with parchment paper.
Scoop out 2-inch-sized balls of dough onto prepared baking sheets. Flatten slightly with a fork or the palm of your hand, then top with sea salt. Bake 12 to 15 minutes. Let cookies cool on baking sheet.
Photo credit: Paul Delmont
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