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

Nutritional Information

1 cookie

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

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

Directions

  1. Preheat oven to 375°F (190°C).

  2. Stir brown sugar with oil, peanut butter and molasses until well combined. Whisk in eggs.

  3. 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.

  4. 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.

  5. Bake, in batches, for 8 to 10 minutes or cookies are golden on the bottom but still slightly soft in the middle.

Tips

  1. 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:

Naturegg Omega Plus

Nutritionally enhanced eggs.

Learn More

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"Soft peaks": are mountains of white that come up as you lift the beater up and then fold over at the tips.

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