Brown Sugar-Cinnamon PB Cookies
These perfectly moist Brown Sugar-Cinnamon PB Cookies are vegan-friendly and only use 5 ingredients!
Hello, Nutrition Adventurers 🙂
It’s time for September’s Recipe Redux post already—can you believe it? This month we’re stirring up some of our earliest culinary recollections. I’m looking forward to reading my fellow Reduxer’s stories about their early kitchen adventures!
Do you have a particular memory about cooking as a kid?
One of my first memorable cooking experiences is from my first year in 4-H when I made peanut butter cookies to be judged at our local county fair. Little did I know at the time that I’d get a blue ribbon for my cookies and get to go to the state fair for the next level of judging. As an 8-year old, it was a bit intimidating to have someone judge my baking skills!
[bctt tweet=”What’s your earliest cooking memory? @KarmanRD shares hers + recipe for Brown Sugar-Cinnamon PB cookies!” via=”no”]
That first year of judging at the Ohio State Fair is something my parents still talk about. Not so much about the peanut butter cookies I made but because during the technical skills portion of the judging I used a paring knife incorrectly (i.e. I tried cutting strawberries with the wrong side of the knife!). It took me a while to catch on to which side of the knife to cut with. Slightly embarrassing but I’m totally over it ????
Back to the cookies.
If I’m being completely honest, peanut butter cookies have never been a favorite of mine. I love peanut butter, but peanut butter cookies have always left something to be desired. That’s why this recipe for PB cookies is a little different from the usual.
Helllooooo Brown Sugar Cinnamon peanut butter! What a beautiful thing Nut Butter Nation has created. Can’t find this in your local grocery store? You can still easily make this recipe at home by adding a little extra brown sugar and some cinnamon to the dry ingredients (*see recipe note).
I used applesauce in this recipe to make the cookies moist and to eliminate the need for any additional fat source.
Have you tried baking with applesauce in place of oil or egg?
The hardest part of this recipe is just waiting for the dough to chill in the refrigerator for 30 minutes. That’s a good time to clean up any flour you may have spilled all over your kitchen counter, floor, and yourself. Or maybe you’re not as messy as I am while baking and you can just chill out for 30 minutes like the dough.
Anyone know why peanut butter cookies notoriously get the fork criss-cross branded into them? If you know (or just have a funny made-up reason for it), let me know in the comments! I’ll probably Google it, but I’d like to hear what you guys think the reason is 🙂
Ingredients
- 1 cup brown sugar cinnamon peanut butter see note if using regular peanut butter
- 1/4 cup applesauce
- 1/3 cup white whole wheat flour
- 1/4 cup packed brown sugar
- 1 teaspoon baking soda
- salt to taste
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat.
- In a small bowl, combine the peanut butter and applesauce until smooth.
- In a medium bowl, mix together the flour, brown sugar, baking soda, and salt. Combine until no more lumps of brown sugar remain.
- Pour the wet ingredients into the flour mixture and mix well. Refrigerate dough for 30 minutes before forming cookies.
- Using a tablespoon measure, spoon out the cookie mixture and roll dough between hands until you can form a ball. Place the cookie dough ball on the baking sheet, leaving a couple inches between each dough ball. Flatten each dough ball with a fork in a criss-cross pattern.
- Place baking sheet on middle oven rack and bake for 8 minutes.
- Remove pan from oven and let cookies set for 2 minutes before transferring to a cooling rack to cool completely. Store in an air-tight container for up to 5 days.
Notes
1 tablespoon brown sugar + 1 teaspoon cinnamon
Nutrition
[bctt tweet=”Just 5 ingredients needed to make these #vegan Brown Sugar-Cinnamon PB cookies! #thereciperedux” username=”KarmanRD”]
Be sure to check out the posts from the other Recipe Redux members this month!
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How important is the wheat flour? I would like to make these, but only have AP on hand. Thanks!!
You can swap out the white whole wheat flour for AP flour!
These look SO delicious! Where did you find that PB? Pinning this and can’t wait to try them 🙂
It’s sold here in Nashville & many natural food stores in the Midwest and along the east coast. You can also buy online! Thanks for commenting Anne 🙂
brown sugar cinnamon peanut butter .. oh my!!
Your paring knife experience reminds me of the points I lost doing a cooking demo in college because I moved my hands while talking and I had a chef knife in my hand! My professor thought I was going to toss the knife into the audience! Love the simplicity of this recipe. 🙂
I’m sure you don’t do that anymore! Love that story 🙂 thanks for the comment, Janice!
So amazing you won a recipe contest at 8 years old! These cookies look so easy and so good. I have also wondered about the fork criss-cross, so if you get an answer let me know!!
Thank you Jessica! I’ll let you know if I find out 🙂
Blue ribbon at age 8?? Mightly impressive and this recipe look so delish!
Brown sugar + cinnamon are one of my all-time favorite flavor combos! I bet these would be so good with mashed banana instead of applesauce!
How cool that you won a ribbon at such a young age for baking!!!
These look fantastic and I can’t wait to try making them. I’m sure I won’t be winning any ribbons since my baking skills are less than stellar but the finished product will be prize enough for me!
Thank you Brynn! The finished product is definitely the best prize 🙂
I’m going to have to get my hands on some of that peanut butter. These cookies look incredible.
Thanks Allie 🙂
Oh wow I need that PB! These cookies sound AMAZING 🙂
This PB is addicting!!