If the Starbucks cookie recipe wasn’t wholesome enough for you, here’s another one you might consider. It’s a wheat-free, egg-free, almost vegan (just swap out the butter and milk) peanut butter cookie made with maple syrup, barley flour and cornmeal. I made a small batch this morning and thought the cookies were okay, but not very sweet and kind of dry. My two testers, 7 year olds who take the taste testing job very seriously, said the cookies were tasty but dry and asked me for a glass of water. If you try these, let me know what you think.
Peanut Butter Cornmeal Cookies from Mothering.com.
I rolled mine in cinnamon mixed with evaporated cane juice crystals to give them more flavor. It helped a little.
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They look good. Interesting recipe. I wonder if there are too much dry ingredients. The times when I have used cornmeal in cookie recipes I actually really liked it.
Interesting recipe! these look good though cornmeal must make them a bit dry!
I made these exactly as shown in the picture. Are those plastic bits in the back supposed to be that hard to chew? Maybe I just made it wrong.
Todd, you never know when you might get a Lego in your cookies at our house!
Especially when Sam helps. He stands on a chair right by the mixer and often throws things in when I’m not looking.
I’m surprised that Anna didn’t notice the big one there in your cookies. Humph.
lol–Todd & Katrina! I bet Sam is just trying to add extra fiber!
Actually, I recall seeing fruit gummis or chews in Lego-shapes!
I love both peanut butter and corn muffins, but it is true that both can be quite ‘dry’ and require a lot of water to consume. I bet these would be really good with vanilla or butter pecan ice cream to offset the dryness and totally defeat the purpose of making a healthy breakfast cookie!
I think I might try the recipe from 101 Cookbooks.