- 1/4 cup peanut butter
- 1/4 cup all purpose flour
- 1/4 cup sugar (Increase it to 1/2 cup if using no sugar added peanut butter)
- 1/2 cup stone ground yellow cornmeal
- 1/4 tsp baking powder
- 1/2 tsp vanilla
- 2 - 3 tsp of water/soy milk to bring the dough together.
- More Sugar for rolling the cookie dough.
Preheat the oven to 350 F. Line two baking sheets with parchment paper or use silpat mat. Mix peanut butter and sugar thoroughly. Mix vanilla to the peanut butter sugar mixture. You can use the electric beater, but I mixed it by hand. Mix the flour, cornmeal, baking powder in another bowl and stir to combine. Add this mixture to the peanut butter, sugar mixture and mix with hand. Sprinkle water a tsp by tsp to get the cookie dough consistency. It won't be a very smooth dough, it will be a little crumbly so don't put too much of liquid. Make key lime size rounds from the dough and roll it in sugar and flatten it with a fork (You can do criss cross or pattern with the bottom of the glass) and place on the cookie sheet. It will not spread, so if you don't flatten it, you'll get a peanut cookie ball. I got 30 small size cookies for the above measurements. Bake for 10 - 12 minutes or till the bottom of the cookie has golden brown color. If you touch the cookie when it is still hot, it'll be soft. They get harder as they cool down. Cookies are crunchier due to cornmeal. It adds texture to it. But if you like it less crunchier, use 1/2 cup of all purpose flour and 1/4 cup of cornmeal. Or go for fine ground cornmeal.
I am sending this to Madhuram's Whole Grain Baking event - Corn.
Can make this with almond butter instead of peanut butter. In that case, use 1/2 cup of sugar and almond extract.
Happy Baking!! Pin It