Peanut cookies | Pindakoekjes | Moroccan recipe

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a healthier fat profile while sunflower seed butter is nut-free.

sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

brown sugar

🥗Healthier: maple syrup

💰Cheaper: honey

Maple syrup adds unique flavor while honey is often more affordable.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

Preheat the oven to 350°F (175°C).

In a mixing bowl, combine peanut butter, sugar, and brown sugar until smooth.

Add eggs and vanilla extract to the mixture, and mix until well incorporated.

In a separate bowl, whisk together baking soda, flour, and salt.

Gradually add the dry ingredients to the peanut butter mixture, stirring until combined.

Fold in chopped peanuts for added texture.

Scoop tablespoon-sized portions of dough and roll into balls.

Place the dough balls on a baking sheet lined with parchment paper, spacing them apart.

Flatten each ball slightly with a fork, creating a crisscross pattern.

Bake in the preheated oven for 10-12 minutes, until edges are golden.

Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.

Allow to cool completely before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens