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
* 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.
- Whisk together flour, baking powder, salt and flax seed.
- 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.
- 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.
- Preheat the oven to 175°C or 345°F and line a baking sheet with some baking paper or silicone mat.
- 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.
- Sprinkle with sea salt flakes bake for about 11 minutes or until slightly golden and brown.
- 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.
- 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.