25 Sep 2012
Who doesn’t love peanut butter cookies? You don’t need to tell anyone that this is a simple, healthy recipe, made with super grains and sweetened with low-glycemic coconut palm sugar. These cookies are so good no one will notice.
Joe looked at me the morning after I made these and said, “Honey, they’re so good I ate five last night. I couldn’t help myself.”
That’s coming from one picky eater.
Let’s Talk About Erewhon’s New Cereal…
When Annelies told me that Attune Foods was coming out with a new cereal made of buckwheat, I was beyond excited. Buckwheat (yes, it’s wheat-free and gluten-free even though it contains the word ‘wheat’) is one of my favorite flavors. It’s bold and earthy.
When my cereal arrived in the mail I opened it up and tasted it right away. And then I had some more. And then some more. It’s better than I hoped. It’s crunchy, slightly sweet, and big on flavor.
Next, I tried it with almond milk and a little stevia. Oh gosh, it took me back to my childhood. The best way to describe this cereal is a cross between Grape Nuts and Corn Flakes. But even better. So much better.
In fact, I had to put the box where I wouldn’t see it. They only sent one box and since I got it before it was in stores I was afraid I’d eat all the Buckwheat Hemp Cereal before I started playing around with recipes.
On to the Cookies…
My first thought was to make apple hand pies with buckwheat-hemp crust. But, I realized that Gluten-Free Girl had already created an Apple Buckwheat Crisp. With kids going back to school, I decided a handheld treat with a nutritional bonus was in order. So I opted for cookies. Healthier cookies.
My recipe development process for these cookies went like this:
I stood in front of my refrigerator and pantry and paired the cereal with different foods until I found something I loved. (Note how it necessarily included eating more cereal. This is so unlike me but gosh, this cereal is good!
I ended up with peanut butter, raisins, and carob chips. For those of you who are almond butter fans, use that instead. Before Nate, I fell in that category. But something happened when I was pregnant and my tastes changed permanently. If your almond butter doesn’t have any salt, add 1/2 teaspoon with the ground cereal.
Notice that the photos are sans raisins and carob chips. If you’d like, add 1/2 cup of each after the dough mixed. You’ll want to press the cookies down with your hands instead of a fork.
Peanut Butter Buckwheat-Hemp Cookies
YIELD: about 2 dozen cookies
1 cup all-natural, no sugar added peanut butter
1/2 cup coconut palm sugar, whirled in a blender until powdered
3/4 cup Erewhon Buckwheat-Hemp Cereal
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
5 drops liquid vanilla stevia
1/2 cup carob or chocolate chips* (optional)
1/2 cup raisins (optional)
Preheat the oven to 350 degrees F.
Mix together the peanut butter and coconut palm sugar. Put the Erewhon Buckwheat-Hemp Cereal in a food processor fitted with a steel blade and process until finely ground. Add the ground cereal to the peanut butter mixture. Mix in the eggs, vanilla extract, baking powder, and stevia. If using carob or chocolate chips and/or raisins, mix them in.
Use a cookie scoop to portion the dough. Roll into balls.
For no carob/chocolate chips or raisins: use the tines of a fork to flatten the cookies.
For carob/chocolate chips and/or raisins: flatten the cookies with the palm of your hand.
Bake for 12 – 15 minutes or until set. Let cool for 10 minutes on the baking sheet then transfer to a baking rack to cool completely.
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