New Cookie Recipe

Graham Cracker Cookies

I am so excited about these cookies! I have been trying to perfect my own version of peanut butter cookies for a while. Yesterday I tweaked the recipe a little and they looked great when they came out of the oven! I served them to the family with a glass of raw milk. I dipped my cookie in my milk and took a bite. I was instantly transported back to my childhood and the memory of dipping graham crackers in milk. SO GOOD! These cookie cookies are light and fluffy thanks to arrowroot powder. There is no wheat in them at all! (Have you ever tried to make cookies out of whole wheat flour? Mine never turn out good!) You can eat these cookies without guilt - everything in them is REAL and GOOD FOR YOU!

What you need:

1/2 cup butter, softened (DON'T microwave it!)
1/2 cup natural peanut butter
1/2 cup sucanat
1/4 cup honey
2 eggs
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp pure vanilla
2-3 cups arrowroot powder

What to do:

Heat the oven to 350. Get out your baking stones or cookie trays. In a large bowl mix the butter, peanut butter, sucanat and honey. Mix well with a fork. Add the eggs and baking soda, baking powder, and vanilla. Mix well. Add two cups arrowroot powder and mix well. Keep adding more arrowroot powder a little at a time until you can take a glob of dough and roll it into a ball in your hand without it sticking to you. To form the cookies, scoop out the dough with a tablespoon and roll it into a ball. Arrange the balls on your stone or tray so they have some space between them - probably about 12 to a tray. Mine took about 20 minutes to cook. After about 15 minutes check on them. They get really fluffy and they get cracks in them. You want them to be golden. It may take you a few batches to really know when yours are done. This recipe make about 20 medium cookies. Enjoy! (With raw milk of course!)