Peanut Brittle Cookies
Crunchy peanut cookies with a hint of whiskey, reminiscent of peanut brittle. A delightful sweet treat.
Equipment
- 2 Baking sheets, Mixing bowls, Parchment paper/Silicone mats, Small saucepan, Wire rack
Ingrediënten
- Baking powder 1 teaspoon
- Dry-roasted peanuts 112 g
- Light spelt flour 120 g
- Nondairy butter 28 g
- Nondairy milk 30 ml
- Peanut butter 128 g
- Quick-cooking oats finely ground (39 g)
- Sea salt ¼ teaspoon
- Sucanat 176 g
- Vanilla extract 2 teaspoons
- Water 30 ml
- Whiskey 60 ml
Instructies
- Line baking sheets with parchment paper.
- Combine peanuts, butter, water, and ¼ cup Sucanat in a saucepan.
- Heat over medium-high heat, bring to a low boil, and cook for 4 minutes, stirring constantly.
- Remove from heat and cool slightly.
- Transfer peanut mixture to a large bowl.
- Add remaining Sucanat, salt, peanut butter, whiskey, milk, and vanilla, stir until emulsified.
- Stir in flour, ground oats, and baking powder.
- Divide dough into 16 portions (2 tablespoons each).
- Place on baking sheets and flatten.
- Refrigerate for 1 hour.
- Preheat oven to 350°F (180°C).
- Bake for 15 minutes, until edges are golden brown.
- Cool on baking sheets before transferring to a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy these cookies with a cold glass of non-dairy milk or a scoop of dairy free ice cream.Wine Advice:
A dessert wine or a fortified wine complements the peanut and whiskey flavors.Nutritional Information
Calories: 180 kcal | Carbohydrates: 22 g | Protein: 6 g | Fat: 10 g | Fiber: 2 g | Sugar: 12 g | Salt: 0.1 g
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