Crunchy Peanut Gingersnap Cookies

This easy, mixer-free cookie dough is a fusion of two favourites - peanut butter cookies and gingersnaps.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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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.)

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.

Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.

This recipe was made with:

Nutritionally enhanced eggs.

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Use a "non-reactive bowl" such as stainless steel or glass or when whipping egg whites.