These cookies grew on me the longer I sampled them. At first, they didn’t impress me much, but as I sampled them throughout the course of the day, the flavor, to me, improved and I appreciated them for what they didn’t have as much as for what they did have.
Two ingredients set this apart, I think. The first is peanuts. I bought a bag of them from the Asian food store in my neighborhood, and they smelled really fresh, even though they were in plastic bags. There was sort of a fresh grassy smell to them. I think they were from Vietnam. And grinding them to a coarse flour I thought would make them heavy, but the resulting flour was actually fairly light.
The second ingredient that sets these cookies apart is the raw honey. I used a local brand. Raw honey is supposedly better for you too, but I also think it just has more flavor. And it’s more viscous, so I think this was better for the texture of the cookies, and why they didn’t spread out so much. If I used regular honey that was less viscous, these cookies would be flatter, I think. Instead, they were fairly thick, but again not heavy. They were sort of airy but slightly chewy, not crispy as I thought they’d be.
And I appreciate that they are dairy-free and gluten-free, not so much for me but just that I know so many people that can’t have dairy and/or gluten. And they were pretty easy to make.
honey peanut cookies
2 cups peanut kernels, processed to a coarse flour
1 teaspoon baking soda
1 teaspoon salt
1/3 cup peanut butter (3 ounces)
1/3 cup raw honey (about 3 ounces)
3 eggs (5 ounces)
1/2 cup brown sugar
1 teaspoon vanilla extract
Heat oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.
Measure out about 2 cups of peanut kernels and process them in a food processor or blender until it is a coarse flour. Add this peanut flour to a large bowl and add the baking soda and salt to it and stir with a whisk several times to combine.
In another bowl, combine the peanut butter, honey, eggs, brown sugar, and vanilla extract and blend together with a whisk or handheld blender until thick and consistent.
Add the wet ingredients to the dry ingredients and blend again until thoroughly blended.
Scoop out tablespoons of cookie dough and arrange on baking sheets, leaving about 2 inches between each cookie. Bake one baking sheet at a time on the center rack of the oven for about 17 minutes until lightly browned. Remove from the oven and let sit on the baking sheet for about 5 minutes before removing cookies. Store in an airtight container for a few up to 5 days.