The spiciness of these cookies sneaks up on you…adjust the spicy peanut butter/honey to suit your tastes! Here is my adaptation…PB with a kick!
- 2 C almond flour (mine is from My Spice Sage)
- pinch of salt
- ½ tsp baking soda
- ½ C crunchy roasted peanut butter
- ½ C “The Heat Is On” peanut butter” (The Peanut Butter Company)
- ¼ C honey
- ¼ C Mike’s Hot Honey
- 4 Tb butter, softened
- 2 tsp vanilla extract
Preheat oven to 350 degrees. Combine dry ingredients in a medium bowl, whisk to blend, and set aside. Combine remaining ingredients in a large mixing bowl, blending well. Slowly add dry ingredients to wet, mixing thoroughly. Scoop dough onto parchment-lined cookie sheet; I used a small ice cream scoop. Gently press wet fork into the top of each cookie, making a criss-cross pattern. Bake at 350 until edges are brown. (Gretchen’s recipe called for 8 minutes of baking time; my batch required 11 minutes. Oven temps vary!) Remove from oven, and allow to cool on parchment paper, then transfer to a cooling rack. Cookies are fragile right out of the oven. Makes about 30 cookies.
My batch made 22 cookies…here is the rough nutrition info per cookie:
Net carbohydrate 10.0g, fat 12.7g, carbohydrate 11g, fiber 1g, protein 4.4g, sodium 48mg, sugars 7g