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Categories:Viewed: 8 - Published at: a year ago
Ingredients
- 1 cup peanuts
- 1 1/3 cups oat flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 cup good-quality smooth natural peanut butter
- 1 teaspoon vanilla extract
Method
- Preheat the oven to 350F.
- Spread the peanuts in a single layer on a baking sheet and toast until golden brown, 5 to 7 minutes.
- Remove from the oven and let cool completely.
- In the bowl of a food processor, pulse the peanuts and flour together until very finely ground.
- Transfer to a bowl and whisk in the baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium high speed until well combined and beginning to gain volume, about 2 minutes.
- Add the peanut butter and beat to combine on medium speed, scraping down the sides of the bowl as needed.
- Reduce the mixer speed to low and add the vanilla.
- With the mixer speed on low, add the flour-nut mixture and mix until just combined.
- Roll the dough into walnut-size balls, and transfer them to two parchment-lined baking sheets, spacing them 1 inch apart.
- Bake for 15 to 18 minutes, rotating the baking sheets midway through baking, until the edges of the cookies are golden.
- Remove the baking sheets from the oven and let the cookies cool completely.
- Repeat with the remaining dough.
- The cookies will keep for up to 3 days in an airtight container.
