Ok, let's be honest, I hate whole wheat flour. Does anyone actually truly enjoy it? Sure, I enjoy digging into a bowl of whole wheat pasta every now and then, but baking with the flour? Nope. If I'm craving a warm batch of cookies, I always want to reach for the white flour, it's fluffy, light, and easy to work with. So let's cut to the chase, I was craving cookies tonight, and long story short: I only had whole wheat flour to work with on this quiet Monday evening. This will likely be the most unconvincing recipe that you'll ever read in your life, considering my dad kept poking fun at me for my "sandy cookies" all evening, but if you're having cravings and are limited on ingredients, these really weren't THAT bad.
Without further ado, I present to you, my not-so-bad peanut butter banana cookies, in whole wheat form:
Let's start with the basics, ingredients. Always put the dry stuff in one bowl to start:
- 1 & 3/4 cups of fluffed, whole wheat pastry flour
- 1/2 cup of raw sugar (regular sugar works too)
- 1/2 cup of packed brown sugar
- 1/2 tsp of baking powder
- 1/2 tsp of baking soda
- Just a lil' pinch of salt
- Oh and while we're at it, preheat that oven to 350 Fahrenheit so we can really heat things up!
Next, in a separate bowl, put together all of your "wet" ingredients:
- 1/3 cup of unsalted butter (room temperature is best, DO NOT MICROWAVE)
- 1 medium-sized egg
- 3/4 cup of creamy peanut butter
- 1 medium-sized banana
**I must advise, when mixing the wet ingredients, use your hands. This stuff is insanely sticky, and you'll waste a lot of food using any mixing appliance.**
Now that you've got everything in front of you, dump the bowl of mixed dry ingredients into the bowl of mixed wet ingredients, and mix them together with your hands (don't overdo it). Now that you're covered in peanut butter and banana, place some saran wrap over the cookie dough bowl, and place it in the refrigerator to chill for about an hour. Chilling the dough allows for the cookies to be as moist as possible (which is necessary for whole wheat).
Now for the fun part, let's bake! Now, I have to apologize here, I'm not one to measure things out. In fact, even with recipes I mostly just go by taste or eye-balling it. I used a fairly large cookie sheet to place my dough-balls onto, and I was able to fit 12 each time (this recipe made 24 cookies for me). As long as you keep about an inch between each ball, then the size is completely up to you.
Once you've got your cookie dough down, press little criss cross patterns into each one with a fork (that famous peanut butter cookie aesthetic obviously). Lastly, I wanted to add an extra touch of sweetness to mine, so I drizzled some wildflower honey over each pressed batch. (seen above).
Place those cookies in the oven for 10-15 minutes (keep a watchful eye past the 10 minute mark), and take them out when they start looking nice and golden.
And there we have it folks, a crispy batch of some sandy whole-wheat goodness.
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