Peanut Butter Cookies

A wholesome twist on a classic, rich with nutty peanut butter flavor and made with simple pantry ingredients.

FORAGE BAKER'S NOTES

Flour Matters. Gluten-free flour blends—and even traditional wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale whenever possible.

If measuring by volume, gently scoop Heritage Baker's Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser cookie, while spooning may under-measure.

Sweeteners Matter Too. Sweeteners significantly affect cookie texture and structure. For best results, we recommend Homestead Sweetener or traditional sugar.

• Homestead Sweetener: 140g per cup (1:1 sugar replacement by volume)
• Granulated Sugar: 200g per cup
• Substitutions may produce cookies that are overly soft, dry, or crumbly.

WORKING THE DOUGH

Peanut butter cookie dough benefits from a brief rest before baking. Chilling the dough allows the flour to hydrate and firms the fat, helping control spread and produce a thicker, chewier cookie. The dough should feel soft but sturdy enough to roll and press without sticking.

INGREDIENTS

• Makes approximately 12 cookies
• ¾ cup (94g) Heritage Baker's Flour
• ¾ cup (105g) Homestead Sweetener
• 1 cup (240g) peanut butter
• ½ cup (112g) unsalted butter, softened
• 1 large egg (50g)
• 1–2 teaspoons vanilla extract

INSTRUCTIONS

• Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease.
• In a medium bowl, whisk together Heritage Baker's Flour and Homestead Sweetener.
• In a separate bowl, combine peanut butter, butter, egg, and vanilla extract. Mix until smooth.
• Add the dry ingredients to the wet ingredients and mix until a cohesive dough forms.
• Chill the dough for 20–30 minutes, or until firm enough to handle.
• Portion the dough, roll into balls, and place on the prepared baking sheet.
• Flatten gently with a fork in a traditional crisscross pattern.
• Bake for 10–14 minutes, until the edges are set and the centers remain soft.
• Allow the cookies to cool completely before transferring.

VEGAN VARIATION

Replace the egg with 3 tablespoons nut milk and use a plant-based butter.

If using coconut oil in place of butter, reduce the amount to 7 tablespoons.

FROM THE FORAGE KITCHEN

Made with Heritage Baker's Flour and Homestead Sweetener—crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.