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: 3 1/2 dozen
- Cook time: 8 min
- 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
- Potassium*.100 mg
|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|
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.
Naturegg Omega Plus
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