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
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
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: Baking
Lighten up your casserole by folding softly whipped egg whites into your mashed sweet potato and seasonings. Your casserole will have a lovely, airy texture!