bulk shopping much?

I have a lot of peanut butter. And chocolate. And really this is a good (delicious) thing, even if it makes for slightly boring blog reading….hopefully it just proves that peanut butter is the greatest food in the world, considering how much you can do with it. I used amaranth flour in this recipe to make them especially nutty flavored, so they’re a distinctly different cookie than a plain peanut butter one.

Nutty, Crispy Peanut-Chocolate Cookies (~3 dozen cookies)

1/2 cup + 3 Tbsp peanut butter

1 2/3 cups brown sugar

1/2 cup peanut oil

1 tsp vanilla extract

1/4 cup soy or other nondairy milk (+ more if needed to moisten dough)

1 cup whole wheat pastry flour

1/2 cup amaranth flour

1 Tbsp tapioca or corn starch

1/2 tsp baking soda

1/4 tsp baking powder

1 tsp salt

3/4 cup chocolate chips

(1) Preheat oven to 375 degrees F and line baking sheets with parchment. (2) In a large bowl, cream together peanut butter, sugar, vanilla, soymilk and oil. (3) In a separate bowl, mix together flours, baking soda, baking powder and salt. Add to wet ingredients and mix until well combined, adding extra soy milk if needed to make dough stick together (it should not be as crumbly as typical peanut butter cookie dough, but not super wet either). (4) Stir in chocolate chips. (5) Drop rounded spoonfuls onto the baking sheets. Bake 15-20 minutes, depending on how large you make the cookies – they should be golden around the edges. (6) Remove from oven and let cool on cookie sheets for 5-10 minutes before transferring to a wire rack.