My constant craving for peanut butter cookies has me frequently experimenting, on a pretty regular basis. I stand by my belief that peanut butter or oatmeal cookies offer sustenance and good nutrition.
These two cookies, combined, are a powerhouse of protein and fiber. And when made the way I have in this recipe they are nutritionally sound.
This recipe is gluten-free, if that is what you are after. The texture is dense but it’s a hearty bite, and they can be used as a breakfast cookie if you so desire.
As with some of the other experiments, I also cut the addition of butter or shortening from my traditional peanut butter cookie recipe and use peanut butter as the only source of fat in the cookie.
Additions, such as pumpkin seeds or sunflower seeds, and dried fruit add flavor and nutrition, plus even more fiber. It’s fun to experiment with basic recipes, making nutritious changes that help us feel better about indulging in a sweet treat once in a while, or on a regular basis. Enjoy food made fresh!
Powerhouse Cookies
1 cup creamy natural peanut butter ½ cup date paste, made from 8 to 10 dates* ½ cup rolled oats 1 egg, or egg replacement ¼ teaspoon ground cinnamon ½ teaspoon vanilla extract ¼ cup dried tart cherries or other dried fruit pieces ¼ cup pumpkin or sunflower seeds Preheat oven to 350° F. Line cookie sheet with parchment paper.
With an electric mixer, mix peanut butter, date paste, oats, egg or egg replacement, cinnamon, and vanilla on medium speed until just combined. Add fruit and seeds and mix on low until incorporated.
Scoop out dough and roll into 8 balls. Place on the prepared cookie sheet about 2 inches apart.
Press down each ball of cookie dough, mashing slightly, with your fingertips.
Bake 10 to 12 minutes. Makes 8 cookies. Note: These cookies freeze well and can be thawed at night for the next morning, and/or heated in the microwave for a few seconds.
*Prepare date paste by soaking pitted dates in warm water for about 20 minutes. Drain, and add to a highspeed blender. Pulse on high until smooth. A tablespoon or two of water may be added to loosen the mixture.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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