I'm still guilty of neglecting my blog, yet I can't come up with a valid excuse. My thoughts, which have been buried + scattered across the months of January & February, are slowly thawing. I'm trying to process the fact that it's actually warm enough to gently *pry* open my bedroom window at night. After a lengthy absence, it's hard to know where to (re)start. My writing voice is filled with an assortment of plump little winterling birds, each one longing to fly out and test the warm ambiance (at last!) of March. I can't release them all at once so I'll start with the quiet ones and gradually work my way up to the brash confidence of squeaky wheels.
"The pearls weren't really white, they were a warm oyster beige, with little knots in between
so if they broke, you only lost one. I wished my life could be like that, knotted up so that even
if something broke, the whole thing wouldn't come apart."
~ from 'The White Oleander' by Janet Fitch
Today I'm sharing a sweetly simple recipe for maple walnut peanut butter cookies. Simple because unlike most cookies, you won't have to suffer the agony of chilling dough. They are also flourless. I'd label them gluten free but, being relatively unfamiliar with the gf world, I'll err on the side of caution. I enjoy peanut butter much too much, a jar of the good stuff will only last about a week in my cupboard. As soon as I arrived home with my beloved maple madness peanut butter, I whipped up these tender little gems. Feel free to omit the walnuts & chocolate, if you prefer. While both additions gave the cookies a pleasant nubby texture, I think they almost masked the peanut butter's maple flavour.
*giveaway details below recipe*
maple walnut peanut butter cookies
makes about 2 dozen small-ish cookies
1 cup natural peanut butter (I used Peanut Butter & Co's Maple Madness)
1 1/2 cups firmly packed brown sugar (light or dark)
1/4 cup granulated sugar
1 egg, lightly beaten
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
2oz bittersweet chocolate, chopped (optional)
Preheat oven to 350 F. + line baking sheets with parchment paper.
In stand mixer bowl fitted with paddle attachment, beat peanut butter & sugars on med. speed till combined. Add the egg, baking soda & cinnamon; beat on med-low, gradually increasing to medium, until combined. Add walnuts and chocolate (if using) and beat on low speed till combined.
The dough will be on the oily side so, for once, please do no refrigerate. ;-)
For each cookie, measure out a rounded Tablespoonful of dough and place onto prepare baking sheet (allow about 1/2-inch of spreading room between each cookie...they should not spread too much). You can try to make a criss-cross pattern on the cookies but the fragile dough + nuts might make it difficult.
Bake 10 minutes (cookies may look underbaked, don't worry). Remove sheet from the oven and allow cookies to rest for 5-8 minutes or until they have firmed up enough to transfer to a cooling rack.
adapted from The Gourmet Cookbook
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taste love & nourish
all day I dream about food
a brown table
cooking with books
cravings of a lunatic
une gamine dans la cuisine
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