Leland Cookie Reboot
A mouthwatering peanut butter chew, reimagined!
Ingredients
3/4 cup brown coconut sugar (or use regular sugar for the traditional recipe)
1/4 cup creamy peanut butter
1 egg
1/4 teaspoon vanilla
2 tablespoons, plus 1 teaspoon butter
1/2 cup + 1-2 tablespoons super-fine almond flour (or use regular flour for the traditional recipe)
3/4 cup hazelnut flour (or use regular flour for the traditional recipe)
1/4 teaspoon salt
1/2 teaspoon baking powder
Cooking spray
Powdered sugar
Instructions
Preheat oven to 375F. With an electric mixer, combine sugar, peanut butter, egg, vanilla, and butter. Set this wet mixture aside.
In a different bowl, combine flours, salt, and baking powder, then add to wet mixture to make your dough.
Apply a thin layer of cooking spray to the 8x8 pan and then evenly distribute 1-2 tablespoons of almond flour over the cooking spray.
Press your dough into the bottom of the pan in an even layer.
Bake 15 minutes and allow to cool for about 5 minutes. Cut into 8 pieces and dust with powdered sugar.
Leland Cookie Reboot
Ingredients
Instructions
- Preheat oven to 375F. With an electric mixer, combine sugar, peanut butter, egg, vanilla, and butter. Set this wet mixture aside.
- In a different bowl, combine flours, salt, and baking powder, then add to wet mixture to make your dough.
- Apply a thin layer of cooking spray to the 8x8 pan and then evenly distribute 1-2 tablespoons of almond flour over the cooking spray.
- Press your dough into the bottom of the pan in an even layer.
- Bake 15 minutes and allow to cool for about 5 minutes.
- Cut into 8 pieces and dust with powdered sugar.
Check out some of my other creations:
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
Mayonnaise…. Mayonnaise?? MAYONNAISE!! That is the secret ingredient in this scratch chocolate cake. Every cake needs fat and mayo is as good as any. Literally scratch that - it's better!