Peanut Butter Cookies

Peanut Butter Cookies

In a perfect world, we’d all be able to eat any type of food out there – enjoy it for what it is, and suffer no consequences.
But this ain’t that kind of story.

You know, it’s really a marvel that I can even function in the food world given the laundry list of problems that plague our family.
My dad was allergic to mushrooms, avocados,  pitted fruit, tree nuts, peanuts… and well, corn just made him a crazy man…
Really, one mis-step in a corn based product, and he symptomed as though he had early onset Alzheimer’s. You think gluten free is difficult? Try removing every trace of corn out of your diet.

Jane has no tolerance for alcohol,  is freakishly lactose intolerant and she is allergic to chocolate… as in anaphylaxis… the “call 911.. and you better hurry kind.” And the one thing that would stem a normal reaction – those little epi- pens loaded with epidrine? Yeah.. they just run her faster down that light at the end of the tunnel.

But, Jane craves chocolate.. and, I’m a good son.
We’ve found that peanut butter, in a pinch, will somewhat satisfy that chocolate monkey on her back. And in doing a lot of taste testing and research – Although it’s primarily made from yeast, J. R. Watkin’s Imitation Chocolate Extract comes the closest of any mock chocolate to a real chocolate flavor. (most just taste like chemicals… or in the case of carob… snuff.)

Combining the two into a peanut butter cookie seemed the best possible solution. You get the depth, meltiness and richness with the nut butter, and the chocolate flavor rounds everything out with a touch of decadence.

Peanut Butter and 
“Not” Chocolate Cookies
Makes about 30 2″ Cookies
1 1/2 Cups Self Rising Flour. (here’s the thing – if your recipe calls for a ratio of flour / salt / baking powder, I don’t see any sense in  measuring it all out. Self rising is already that same ratio. And, seeing that self rising makers really want that flour to rise, the flour part of it is typically a good quality soft flour. The perfect thing you want to use in cookie making)
1 Cup Peanut Butter (I’ve recently started using Jiff Natural Peanut Butter. The salt content is about 2/3 less that the regular line and it really tastes more like fresh ground nuts.)
1 Egg
1/2 Cup Smart Balance Butter Substitute
1/2 Cup Shortening
1 Cup Packed Light Brown Sugar
1/2 Teaspoon Vanilla Extract
1 Teaspoon Watkin’s Imitation Chocolate Extract
Large Mixing Bowl
Sheet Pans
Cooling Racks

Preheat the oven to 350
In the bowl, add all the ingredients and mix until smooth
Place in the Fridge and chill for 30 minutes
Portion out the dough into 1″ balls and place on ungreased baking sheets about 2″ apart

Flatten each down with a fork – making a criss-cross pattern on each
Bake at 350 for 12 Minutes
Let cool in the pan for 5 minutes before transferring to a cooling rack to cool completely

Note – The dough can be halved and stored in a baggie in the freezer for a month or so.

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