Chunky Peanut Butter
Molasses Cookies
4
cups whole wheat flour
2 cups oatmeal
½ - ¾ cup chunky peanut butter
2½ cups hot water
2 Tbs molasses
Directions:
Preheat oven to 350° F (180° C).
Mix all ingredients together, adding
more hot water if dough is too sticky. Knead well. Roll out to ¼" and cut into shapes with cookie cutter. Bake
on greased cookie
sheet for 40 minutes. Turn off heat and let cool in oven overnight.
Peanut Butter Honey Drop Cookies
¾ cup flour
1 egg
1 Tbs honey
1 tsp peanut butter
¼ cup vegetable shortening
1 tsp baking soda
¼ cup rolled oats
½ tsp vanilla
Directions:
Preheat oven to 350° F (180° C).
Heat honey and peanut butter until runny (about 20 seconds in the microwave). Mix ingredients
together and drop by ½ teaspoonful onto cookie sheet and bake for 8 to 10 minutes. Makes about 45 to 50 small biscuits.
Peanut Butter Banana Cookies
2 ripe bananas
½ cup chunky peanut butter (approx.)
1 egg
¼ cup honey
¼ cup water
½ tsp baking soda
1 tsp baking powder
1 Tbs cinnamon
¼ cup dry powdered milk
¼ cup canola oil (or other vegetable oil)
1 cup whole wheat flour
½
cup dry oatmeal
2 cups flour (approx.)
Directions:
Preheat oven to 350° F (180° C).
Combine peeled bananas, peanut butter, egg, honey, water and baking soda in food processor (or
mixing bowl). Blend well. Add baking powder, cinnamon, dry milk, and oil. Blend well again. Add whole wheat flour and oatmeal.
Blend well again. Add bread flour a little at a time, blending after each addition, until it's the consistency of bread
dough. Knead for a few minutes. (You could also make the dough in a bread machine using the dough cycle.)
Let the dough sit, covered under
a bowl for about 15 minutes, then roll out to about ¼ to ½ inch thick on a floured board. Cut into shapes with
cookie cutters or cut into small 1 to 2 inch squares using a pizza-cutter.
Spray cookie sheets with nonstick spray, place dough on sheets,
and bake on middle rack in for 30 minutes, until bottom of cookies are golden brown. Turn oven off and leave cookies in oven
for eight to twelve hours to harden.
Makes about five dozen, depending cookie size.
Savory Peanut Butter Biscuits with Cheese
1 cup flour
½ cup milk
2 Tbs peanut butter
2 Tbs grated parmesan cheese
1 tsp baking powder
1 egg white
1 Tbs chicken broth
Directions:
Preheat oven to 350° F (180° C).
Mix flour and milk until lumpy. Add Peanut butter and chicken broth. Mix parmesan cheese with
first four ingredients. Add egg white. Mix well or until it has the consistency of pancake batter. Add baking powder. Pour
onto cookie sheet sprayed with nonstick spray, in 3-inch diameter blobs. Cook until golden brown.
Serve cool.
'Good Girl' Peanut Butter Banana Swirls
Dough One:
4 cups whole wheat flour
½ cup cornmeal
1-1/3 cups water
1/3 cup peanut butter
1 egg
Dough Two:
4 cups whole wheat flour
2/3 cup cornmeal
1/2 cup banana, mashed
1 egg
1-1/4 cups water
2 Tbs vegetable oil
2 Tbs molasses
2 Tbs cinnamon
Directions:
Preheat oven to 350° F (180° C).
Combine all Dough One ingredients and mix thoroughly. Knead on a lightly floured surface. Set
aside. Combine all Dough Two ingredients and mix thoroughly. Knead
on a lightly floured surface.
Roll each dough separately
to a 1/8 inch thickness, into rectangles. Lightly brush a little water over the top of the light-colored dough. Place the
darker colored dough on top, then roll up like a jelly roll. Wrap the roll in
plastic and chill in the freezer for
one hour. Cut the roll into 1/4 inch slices. Place on a cookie sheet sprayed with nonstick spray. Bake for one hour.
