Making your own flax seed milk can help you save money and avoid purchasing the store-bought variety that contains chemicals and additives. A thicker result can be obtained by adjusting the amount of water used, giving you a creamier texture to use in recipes in place of cream.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- ¼ cup butter, softened
- ¼ cup peanut butter
- ½ cup white sugar
- ¼ cup honey
- ¼ cup unsulfured molasses
- 1 egg
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ½ cup white sugar
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the butter, peanut butter and 1/2 cup white sugar until smooth. Stir in the honey, molasses, egg and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, cinnamon and ginger. Stir the dry ingredients into the molasses mixture until well blended. Roll dough into walnut sized balls and roll the balls in the remaining 1/2 cup of sugar. Place cookies 2 inches apart onto the prepared cookie sheets. Press a criss cross into the top with a fork.
- Bake for 8 to 10 minutes in the preheated oven. Cool on the baking sheet for 5 minutes before removing to wire racks to cool completely.
Nutrition Facts
| Calories | 77 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 68 mg |
| Sugars | 9 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Something is terribly off with this recipe. As instructed, the batter is way too runny. I had to add about half a cup more flour. Otherwise, they are pretty tasty.
Recipe is great however I modified it a bit. I don’t like spice so omitted those. I love the rich flavor of molasses so I used 1/2 cup molasses and 1/4 cup Light brown sugar. The dough was a little soft so I added and extra 1/4 cup flower. We don’t like things too sweet so I also omitted the sugar coating and dropped rounded teaspoons onto cookie sheet. These are great with coffee or cold milk.
Absolutely delicious! More peanut-buttery flavor than molasses (which I LOVE). I skipped the criss-cross step so they stayed nice and fluffy. We didn’t have honey in the house so I substituted light brown sugar in the same amount and they turned out great. Thank you for posting this recipe!
The peanut butter serves more as an oil than actual flavor. The molasses and pumpkin spice cover up the peanut taste. But still, an interesting cookie different from the usual. I added some chocolate chips.
Had to add an extra half cup of flour. Original recipe yielded dough that was unable to be formed or rolled in sugar. The cookies came out flat and shapeless. The batch with added flour came out perfectly.
Loved this chewy unusual cookie. Peanut flavor is light mixed Molasses and honey. Add the spices it is perfect We will be making these again. Stayed moist and chewy for days
Definitely spice cookies and not peanut butter, still delicious!
The batter was really loose and I couldn’t roll it into balls, so I added more flour. I must have added too much because they ended up too crispy and lacking flavor. I may just try again with the measurements exactly as listed but a little more patience on my part in rolling them.
I forgot to add the egg and they turned out just fine and moist..wil make again
I substituted 3oz of cream cheese for the butter on a whim, and it created a smoother richness.
made it, love it.
I used almond butter instead of peanut butter. That may have altered the taste since almond butter has a much milder taste than peanut butter. I thought they tasted like subdued gingerbread cookies.
Very tasty. They were the messiest cookies I’ve ever made fog
These are very tasty, but the peanut butter is too subtle to notice, if you’re looking for that. Also, as you do batches, decrease the cook time. My oven was well pre-heated and the second batch were a little on the dark side. I’ll definitely make these again!!
the dough was really loose so I added some oats and then refrigerated it. It was good but I think they were too cake like for me.
Added 1/4 cup cornmeal as I’m always in the quest for a crunchier cookie living in humid Hawaii. Also added some fresh ground black pepper, coarsely chopped roasted almonds and raisins. Rolled them in turbinado sugar and oh my they are great!
My ten year old wanted to make cookies, so we tried this. Although he added the 2nd 1/2 cup of sugar to the batter instead of rolling the dough in it, they were delicious and not too sweet in spite of it. Will make again.
I could’ve done without the honey. Next time, I’ll just substitute more molasses.
Very strange combo on paper, but amazing flavour and perfect with milk
Peanut butter threw off the whole thing
Loved the spice, molasses and pb combo! Less sugar than traditional pb cookies