Chewy Peanut Butter Cookies
Ingredients
- 1 1/2 cups stoneground cake flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temp
- 1/2 cup creamy peanut butter
- 1 1/2 cups coconut sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 tbsp water
- 1/2 cup chopped dry roasted unsalted peanuts
Preparation
Line a baking sheet with foil, dull side up.
In a small bowl, whisk together the flour, baking soda, baking powder, and salt.
In another bowl, beat the large egg and mix in the vanilla and water.
Cream together the butter and peanut butter until smooth. Mix in the coconut sugar.
With the mixer running, pour in the egg mix and mix until combined. Scrape the bowl and mix again.
Add the dry ingredients and mix on medium-low speed. Fold in the peanuts. Don’t over mix.
Allow the dough to rest uncovered at room temperature for 20 mins.
Preheat the oven to 180C. Scoop the dough into heaped tablespoons and roll into balls. Place about 6 balls on the baking sheet spaced apart.
Bake for 10 mins, then remove the pan and bang it against the counter or stove top about 5 times until the edges deflate. Place the pan back into the oven and bake for 2 mins. Repeat the process in 2 min intervals for a total bake time of about 16 mins until edges turn a very light golden brown.
Transfer to a cooling rack and repeat the process.
