Peanut Butter & cookies

With food successes in our kitchen, there are also failures.  Yesterday’s peanut butter cookies are one of them.  I was inspired to make peanut butter from scratch because I had the time and urge to try it.  The recipe is simple.  Raw, shelled peanuts, roasted and then blended with a little bit of oil, honey, salt and little water.  I had skin-on peanuts so I toasted them in a skillet on medium heat for 5 minutes, stirring often.  I placed the toasted peanuts in between two kitchen towels and rub the towels to rub the skins off.  This works for 80% of the peanuts, rest have stubborn skins so I just picked the skin off by hand.  Since they were still warm, the skins came off easily.  In a small mixer or a food processor add all the ingredients and blend.  The ratio is 1 cup shelled peanuts, 1 tablespoon canola (or another neutral) oil, 1 teaspoon honey, 1/4 teaspoon salt and 1 teaspoon water.  Water isn’t necessary but my peanut butter was too thick to move in the processor so I added water to make it smooth.

After a paragraph on homemade peanut butter I’ll actually talk about the failure.  I was craving a homemade cookie that was also healthy.  I found this SimplyScratch recipe.  It didn’t have any flour, a flourless cookie with ingredients in my pantry? All the reason to try it.  

I have no idea what happened but I suspect 1 teaspoon of baking soda might have something to do with it.  Or nutella and eggs were too loose, needed some flour for binding and to make a thicker batter.  Or the recipe is completely flawed.  Whatever the case, I am sad it didn’t turn out as planned.  Now that I have little less than a 1/4 cup of peanut butter, I’ll be making my usual soba noodles with peanut sauce for lunch.  However if you have a nutella and peanut butter cookie recipe that’s mind blowing and healthy (there’s that stinky word again), please feel free to leave links and/or recipes in the comments.