These cookies in one word: AMAZING. By far the best peanut butter cookies I’ve had – low sodium or not. The recipe comes from the The No-Salt Cookbook by David and Thomas Anderson. The description reads: Here the absence of salt in both the peanut butter and the dough allows for a purer marriage of delicate peanut flavor with brown sugar and vanilla. Oh YES.
Yields 3 dozen cookies.
SODIUM CONTENT: 4 mg per cookie
1/2 c. packed brown sugar
1/2 c. sugar
1/2 c. (1 stick) unsalted butter, softened
1 t. pure vanilla extract
1 c. no-salt-added peanut butter
2 t. Featherweight sodium-free baking powder (available at Whole Foods markets and online at healthyheartmarket.com)
1 1/4 c. all-purpose flour
Preheat the oven to 350 degrees. Lightly grease a baking sheet and set aside.
Measure the butter and sugars into a mixing bowl and beat together until creamy. Stir in the egg and vanilla, then the peanut butter. Sift together the baking powder and flour, then add gradually to the batter, stirring until combined.
Drop by rounded teaspoonfuls onto the greased baking sheet, pressing down with the tines of a fork to make the traditional crosshatch pattern on top of the cookies. Place on the middle rack in the oven and bake 8 minutes. Remove from the oven. Let rest a minute on the baking sheet before removing cookies to a wire rack to cool fully. Serve immediately. Store leftovers in an airtight container.
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