Soooo, it looks like we missed National Peanut Butter Day by quite a while, which was on January 24th this year. November, however, is National Peanut Month, so maybe I’m early! Yes, that’s it. I’m early. Did you know that it takes 550 peanuts to make a 12 ounce jar of peanut butter? That fact makes each of those spoon-fulls that pass my lips seem a little bit more precious!
We eat a TON of peanut butter in my house (and elsewhere). I am very thankful that we have no aversions to it. It seems that we would be lost without it. We eat it at least once a day – on toast, on sandwiches, in desserts, with apples, with carrots, on a spoon, on fingers….
In preparation for an upcoming playdate, I made peanut butter cookies (and cupcakes, but we’ll save those for another day). I adore how “old fashioned” they look, with the fork marks on them. This particular version is both gluten and dairy free. I’ve made them before with this recipe and they always come out beautifully.
They are soft, but with a little chew to them, just as they should be. They are rich with peanut butter flavor. They’d be delicious if you used crunchy peanut butter (I only had creamy). You could also add chocolate chips. Or you could keep them just as they are…perfect, soft, yet crumbly, reminiscent of a bakery peanut butter cookie.
Make them. You won’t be disappointed!