So it’s been a while! I’ve been reading, traveling and enjoying this last bit of summer by the sea. As much as I enjoy the summer, it doesn’t come close to autumn, which is my absolute favourite time of year. All things summer still on the horizon – sunny days, seaside picnics, ice-cream, stone fruit – but way better, because we’re back to hot coffee (nothing against iced-lattes, promise), sweaters, scarves and all the pumpkin spice. Have I left anything out? Oh yeah… campfires, candles, apple pies, golden leaves, movie nights, crisp mornings, and the all invading sense of warmth and coziness. Oh, and birthday week! Should I continue?

My next favourite thing only second to autumn? Snacks! In the car, on a walk, in the shower and most importantly at that very cool end-of-summer rooftop party. (Kidding about the shower thing though. But not really).

These are not your usual peanut butter cookies – I’ve been thinking how to describe them and all I can come up with is that they are the best. First of all, buckwheat honey. That’s it. I mean “come on”, it deserves a blog post by itself, sweet, bitter, tangy, sour – all things at once and more. So, buckwheat honey, hence the not so modest title of the post. I guess I can’t even describe it, you must try it for yourself. Buckwheat honey can be a little difficult to find but trust me on this, it’s soooo worth it.

Also, these are whole wheat, which means lower GI and added taste, win-win-win.   All in all, I’m super happy with how they turned out.

So, don’t waste any more time – go and make these now to stock your freezer for when you’re in the need!

  • 113 g butter (1 stick), softened
  • 25 g coconut sugar (1/4 cup)
  • 77g dark brown sugar (1/3 cup)
  • 80 g granulated sugar (1/3 cup)
  • 3 tbsp buckwheat honey (58 g)
  • 184 g peanut butter* (2/3 cup)
  • 1 large egg
  • 100 g whole wheat flour (2/3 cup)
  • 90 g all-purpose flour (2/3 cup)
  • 1 tsp (4 g) baking powder
  • 1/2 tsp (4 g) salt
  • 2 tbsp (18 g) ground flax seed
  • sea salt flakes to top

Notes:

* I used crunchy pb, also quite fresh, meaning on the runny side. If your pb is looking stiff, add a tsp of oat (or similar) milk to the batter.

  1. Whisk together flour, baking powder, salt and flax seed.
  2. In a stand mixer (hand mixer works as well) combine butter and sugars until smooth and creamy. Mix in peanut butter until incorporated, then add the egg and the buckwheat honey.
  3. With a rubber spatula fold in (“scoop-like movements from the inside of the bowl outwards”) the flour mixture until combined and there are no dry patches left (do not over-mix as that will result in tough, gummy cookies). Place the batter in the fridge for at least 30 minutes up to several hours.
  4. Preheat the oven to 175°C or 345°F and line a baking sheet with some baking paper or silicone mat.
  5. Scoop and shape the dough into small, wallnut-size balls and flatten it out with a fork. Leave at least 4 cm (1.5 in) gaps between the cookies as they will spread.
  6. Sprinkle with sea salt flakes bake for about 11 minutes or until slightly golden and brown.
  7. Tip: if you want flat, chewy in the center, crisp on the edge cookies, “drop” the baking sheet gently against the baking rack after 8 minutes of baking. Repeat after a couple of minutes.
  8. Let cool for at least 10-15 minutes, or they will disintegrate! Once completely cool, they should hold their shape pretty well. I transported them in a food container and  no damage was inflicted.

 

 

 

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