Crunchy Peanut Gingersnap Cookies
This easy, mixer-free cookie dough is a fusion of two favourites - peanut butter cookies and gingersnaps.
- Prep time: 20 min
- Makes: about 3 1/2 dozen cookies
- Cook time: 8 min
Nutritional Information
1 cookie
- Potassium*.100 mg
- Calories.130
- Saturated Fat.1 g
- Fat.7 g
- Cholestérol.10 mg
- Carbohydrates.14 g
- Fibre.1 g
- Sugars.7 g
- Protein.3 g
- Sodium.110 mg
Ingredients
| 1 cup / 250 ml | packed brown sugar |
| 2/3 cup / 150 ml | vegetable oil such as canola |
| 1/2 cup / 125 ml | smooth peanut butter |
| 1/4 cup / 50 ml | fancy molasses |
| 2 | Naturegg Omega Plus Large Eggs |
| 3 cup / 750 ml | all-purpose flour |
| 2 tsp / 10 ml | baking soda |
| 2 tsp / 10 ml | ground cinnamon |
| 1 1/2 tsp / 7 ml | ground ginger |
| 1/2 tsp / 2 ml | ground cloves |
| 1/2 tsp / 2 ml | salt |
| 1 cup / 250 ml | chopped unsalted peanuts (approx.) |
Directions
Preheat oven to 375°F (190°C).
Stir brown sugar with oil, peanut butter and molasses until well combined. Whisk in eggs.
In a separate bowl, stir flour with baking soda, cinnamon, ginger, cloves and salt. Stir dry ingredients with wet mixture to create a stiff dough.
Roll dough into 1 1/4 inch (3 cm) balls. Roll balls in peanuts to coat. Arrange balls, 2-inches (5 cm) apart on parchment paper lined baking sheets. Use a fork to flatten the balls slightly.
Bake, in batches, for 8 to 10 minutes or cookies are golden on the bottom but still slightly soft in the middle.
Tips
Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Tips: Kid-friendly Ideas
A fun, nutritious twist for the young or young at heart. Serve your egg salad in hollowed out cucumber 'boats'. Garnish with bell pepper triangle 'sails' on toothpicks!