Peanut Butter Cookies with Sucanat & Sourdough
Another updated take on a classic - the peanut butter cookie - with the addition of Sucanat and sourdough starter discard. These cookies are light and fluffy due to the addition of the sourdough starter. I often find that regular peanut butter cookies are a little overly sweet when made with granulated or brown sugar but these cookies are only very subtly sweet and the nuttiness of the Sucanat goes really well with the peanut butter.
This is another recipe where you can feel free to add in your favorite extras like chocolate chips or feel free to swap out the creamy peanut butter for chunky peanut butter if that’s your thing!
Enjoy!
Makes about 22 cookies.
Ingredients
1/2 cup unsalted butter, room temperature
1/2 cup (90 g) Sucanat
1 egg, room temperature
1 tsp. vanilla extract
1/2 cup (110 g) peanut butter
1/2 cup (120 g) sourdough starter discard, room temperature
1 cup (110 g) all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Directions
Preheat the oven to 350 F (177 C). Line a baking sheet with parchment paper or a Silpat baking mat.
Grind the Sucanat in a coffee/spice grinder.
In a small bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
Place the butter in a mixing bowl with the Sucanat and cream together until well combined (about 2-3 minutes). Add the egg and vanilla extract and mix until combined. Add the peanut butter and mix. Add the sourdough starter and mix until combined. And finally add the flour mixture in two batches and mix until just combined. If using chocolate chips or other additions, stir in now.
Scoop cookie dough balls onto the baking sheet a few inches apart. Bake for 12-15 minutes - until the cookies are lightly browned on the edges and bottom.
