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Cooking away the CSA, week 10: The best flourless peanut butter cookies
OK, I realize peanut butter cookies do not seem like a CSA-friendly treat, but they are. Just stick with me.
You see, these peanut butter cookies use two ingredients you might see in your CSA or at the Lawrence Farmers' Market: honey and eggs.
Now, I didn't get either of those ingredients in my Rolling Prairie CSA last week. Rather, we got strawberries, snap peas, green onions, head lettuce, asparagus and Swiss chard. Those items were all accordingly eaten the normal ways: strawberries and snap peas out of hand, asparagus steamed, head lettuce and green onions in salad and the Swiss chard was juiced.
Now, I could've shared that juice recipe, but I know many of you don't have a juicer or the inclination to juice. Yes, I know my veggie juice is a tad bit inaccessible. Peanut butter cookies? Not so much. They're generally pretty easy to make, and, allergies not withstanding, they work well in large groups.
This recipe is an adaptation of a recipe given to me by my friend Dorian. They are super soft and chewy, plus they don't use any white sugar or flour, which is great if you're avoiding that sort of thing.
Honeyed Flourless Peanut Butter Cookies
2 cups peanut butter
3/4 cup local honey
3/4 maple syrup
2 teaspoons vanilla
2 eggs or 2 flax "eggs" (2 tablespoons ground flax seed in 3 tablespoons hot water for each egg)
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
Mix all ingredients in a medium bowl. The dough will be very wet. Scoop by the rounded teaspoon onto the parchment, leaving a good amount of space between each cookie.
Bake 8-10 minutes. When they start to brown, pull them out and let them "bake" about 5 to 10 minutes more on the warm cookie sheet before moving them to a cooling rack. They'll be very soft.
These freeze well, though they may stick together if not separated. Makes about 40 cookies.
What'd we get this week? Beets with greens, basil(!), head lettuce, snap peas, kale and broccoli.