Happy Leap Day – let’s celebrate an extra day with a cookie! I’m so happy to finally be working back in my kitchen – it’s seriously been over 3 weeks that I’ve been renovating/updating/face-lifting my master bathroom. The last piece of the puzzle gets delivered today – my shower door and fingers are crossed that it fits! But I digress, I’m locking myself in my kitchen today and making several recipes while I await the delivery call.
I always make muffins as a go-to snack for my family but I’ve been craving salt lately. Why? Well I’m a bit of a salty runner and that seriously drives my craving. I know you typically see salted caramel but I wanted to do a salted pb cookie. Peanuts… a touch of salt… sounds good to me! Again, I used a very small amount not to offend my kids by the addition.
These cookies come together really quickly and I will warn you that the dough is quite heavenly if you accidentally sample it 😉 Totally safe to eat as there are no eggs in it or risk of food contamination. Okay onto the recipe and my next recipe is awaiting my attention.
1 cup peanut butter (I loved Justin’s)
1/3 cup of coconut sugar
1 teaspoon of vanilla extract
1/3 cup almond milk
1 heaping cup grounded up oats (in the food processor to flour) I used GF Bob’s Redmill
1 teaspoon baking soda
1/4 tsp kosher salt
Optional: Himalayan sea salt
Preheat: 350 degrees. Line baking sheet with Silpat or parchment and set aside.
Into your stand mixer or bowl with an electric beater, add your pb, sugar, vanilla and almond milk. Blend until creamy smooth.
Into your food processor, add your oats, soda and salt. Turn on and blend until a flour is achieved. Add the flour mixture to the wet mixture and blend until just incorporated.
Scoop out the dough onto your prepared sheet. If you wish to go the classic route, press a fork down onto each cookie (criss cross or just do one way like I did). Bake for 18-20 minutes or until golden. Remove and let cool completely prior to serving.
Store in an airtight container or glass dome. They won’t last long!
I’ll be honest, I have no idea how I got all of my miles in during this construction but I did. 65 miles last week although I did want 70. It’s all good. Sunday and Monday were my last days to wrap up February and I had a pipe dream of surpassing last month’s highest mileage ever. This is how it worked out…
Sunday: 13.33 outdoor miles which felt really hard but turned out to be super fast. Plus I got a selfie with a beautiful horse. Day made!
Monday: 15.00 outdoor, warm and rainy miles at an easier pace.
February wraps up with 260.56 and that beats last month. 🙂
Don’t forget my giveaway for the Garmin Vivoactive:
Garmin Vivoactive black smart watch. This watch does everything from being a pedometer, tracking runs, rides and laps. It also tracks sleep, texts and calls coming in etc. Hello, can it do the laundry for me please?
Be a U.S. resident.
Leave a comment on this post telling me why you would love to win this awesome watch.
Winner announced March 2nd both here and on my Instagram post.
— Knead to Cook