Natural Living Cuisine

Peanut Butter Sandwich Cookies

I haven’t indulged in peanut butter cookies in a long while. The dehydrator has been humming with various cookie experiments and these peanut butter sandwich cookies are one of those experiments.

The cookies alone have a subtle peanut taste so to heighten the peanut flavor I added raw peanut butter between two cookies. Not only are these healthy good for you cookies, they are filling, so one goes a long way.

Making raw peanut butter is easy. Add a couple cups of raw peanuts to a food processor and process. It will break down the peanuts and within a couple minutes you’ll have fresh homemade peanut butter.

Raw peanuts are a very good source of monounsaturated fats, rich in oleic acid [the healthful fat found in olive oil], as well as a good source of antioxidants.

1 cup quinoa, sprouted
1 tbsp lecithin
½ tsp sea salt
2 cups raw peanuts
1/3 cup agave
2 tsp vanilla

In a food processor, process sprouted quinoa, salt and lecithin into a powder. If there is still moisture in the sprouted quinoa it will process into a dough-like mass. Place quinoa mixture into a bowl, set aside.

Using the same food processor, process peanuts into peanut butter. Add agave and vanilla and process to mix.
Add the quinoa mixture to the peanut butter mixture in the food processor; process until the mixture forms into a ball.

Freeze dough for an hour. Take a rolling pin and roll out dough and shape cookies into desired shapes. Dehydrate for 4-5 hours turn and continue dehydrating for 4-5 hours or until cookies reach the consistency you prefer.

NOTE: At room temperature the dough is not easy to manage, it is sticky, sticking to your fingers. Freezing the dough at least an hour makes it more manageable. I tried using a wooden cutting board to help thing with the process. I flatten the dough onto a wooden cutting board then place it in the freezer.

After an hour, I placed the cutting board on the counter, and working with a rolling pin flatten the dough to the thickness I wanted. I shaped the cookies using a cookie cutter, and used a spatula to remove each cookie from the wood board to place in the dehydrator.

This cutting board technique was useful and it was easy to roll the dough because the dough was already fairly flat. This may or may not work for you, it depends on how much space you have in your freeze to place a cutting board.

Makes [depending on size] 17 – 24 individual cookies or 8 - 10 sandwich cookies

* Read what others are saying about this recipe at Gone Raw.

** Find this and other delicious cookie recipes in my ebook Raw Epicurean Cookies: 20 Raw Vegan Cookie Recipes



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