Photo: Natalie Levin
Peanut butter is one of my all-time favorites in desserts and sweets. I love using peanut butter in my recipes because it adds a little saltiness that always works perfectly in desserts. These peanut butter cookies combine smooth peanut butter and cornmeal and are easy to make, gluten free and nondairy. The cornmeal adds a special texture and makes these cookies even more addictive than traditional peanut butter cookies.
I made these peanut butter cookies with my nephews a few times, and even though I wasn’t sure if they like the cornmeal texture – they absolutely loved it and keep asking me to make these cookies over and over whenever I see them.
Cornmeal Peanut Butter Cookies
Based on a recipe from the blog Pastry Affair with little adjustments.
For the cookies:
- 240 grams (1 cup) smooth peanut butter
- 100 grams (1/2 cup) sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- 60 grams (1/3 cup) cornmeal
- Sugar powder for serving
- Preheat oven 175c degrees.
- In a large bowl mix together peanut butter, sugar, egg, vanilla, baking powder and cornmeal until smooth dough forms.
- Form small balls of dough and place on an oven tray lined with baking paper.
- Slightly flatten the top of the cookies using a fork.
- Bake for about 10-12 minutes or until golden and set on the edges, but still slightly soft in the center.
- Cool completely, sprinkle with powdered sugar and serve.
- Keep the cookies in a sealed jar up the week.
- You can use brown sugar instead of sugar.
- I used a smooth peanut butter, but you can use crunchy peanut butter.
Photo: Natalie Levin