Peanut butter is a great source of plant protein, vitamin E, B3, B6, manganese, and magnesium. It’s high in good fat, although you do want to be careful about eating too many of these, especially if you make them bite-size like I do.
These cookies have a crunchy outside and a chewy tender inside. You can play with this a bit by shortening the baking time a bit if you want them softer, or bake a bit longer if you prefer them crunchier. I make these peanut butter cookies on the small side, about 1 tablespoon, rolled into a ball and the flattened with a fork. Feel free to make them a bit larger and then bake for another minute or so. Definitely let them cool at least 30 minutes to give them some time to firm up.
If you’re baking with honey, remember that honey is hygroscopic and absorbs moisture in the air, so the cookies may become soft if left out or not sealed well. To get the crunch back you can put them in a dehydrator for a bit to firm them up, or an oven at a very low temperature or seal them well and store them in the refrigerator.
Another nice touch is to sprinkle some finishing salt on each cookie before baking them. Here’s my latest favorite finishing salt.
Needless to say, I’ve been eating these all week. Enjoy!