It was a coworker’s birthday, and for favorite coworkers I will bake (note to everyone: if i like you, i will bake. that’s how you know.). I asked what he liked in the way of baked goods. He said peanut butter cookies. I thought to myself ‘Perfect!’ Then I looked at my staples (sugar, flour, so on) and realized that I was out of white sugar. No problem, right? I’ll just substitute…something. Turns out I had a jar of molasses. Well, that’s easy! Just find a peanut butter recipe that uses molasses!
So I found a recipe. And I made it. And those cookies look good, right? Well…they tasted like hell. And by that I mean they tasted like SULFUR. I had a whole batch of Peanut Butter Molasses Cookies with White Chocolate Chunks, and they reminded me of fire and brimstone and spoiled eggs. Why? Apparently the fancy, expensive organic molasses I bought was blackstrap molasses. And that stuff is only decent in VERY small quantities. I should have used refined molasses. NOT GOOD. I was so disappointed I threw out the whole mess.
To recap: I wasted all that time and still didn’t have white sugar or cookies to show for it. %&$^!!! Desperate times call for church cookbook recipes. You may not know this about me, but I was raised Southern Baptist. In Seattle. Yeah, figure that one out (i still haven’t). But back to the matter at hand: those church ladies are SERIOUS about their cookbooks. I pulled out the most recent (my mom gave it to me for Christmas a couple of years back) and looked up peanut butter cookies. And… there it was, an easy peanut butter recipe with honey – no white sugar or butter needed. Amen.
Peanut Butter and Honey Cookies (modified from recipe in From Our Kitchen to Yours)
1/2 cup honey
1/3 cup vegetable oil (I used sunflower oil)
1/2 cup peanut butter
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
Combine honey, oil, peanut butter and eggs in a stand mixer and beat on low until combined. You can also mix by hand or with electric mixer on low setting until smooth. Pro tip: spray your measuring cup with baking spray before you pour in the honey and peanut butter. This will make it much easier to get your ingredients into the bowl later!
Whisk dry ingredients together in a separate bowl, and add in two parts to the honey mixture, blending well after each addition. Roll dough into walnut-sized balls and place two inches apart on the parchment-lined cookie sheets. Flatten with a fork and place on middle rack in the oven. Bake for 10 minutes and take out promptly – you don’t want to burn the bottoms! Yields 18 cookies.
As you can probably tell, this is a Very. Easy. Recipe. I would recommend it to beginners without a qualm. It’s worth it to note that it is also a sugar-free and butter-free peanut butter cookie recipe. That has to count for something, right? We’ll pretend it’s healthy. Oh, and coworker? Pleased to bits. Sweet success.
Recommended for: peanut butter lovers, the baking beginner as well as the veteran, anyone looking for a sugar-free peanut butter cookie recipe, and those experimenting with delicious oil-based baking projects.