Lactosefree Cooking: Peanut Butter Cookies

Peanut Butter Cookies! I bought the real US creamy kind of peanut butter a while ago, but it stood in the cupboard unused. It was time to do something with it! I already found the recipe, and this is so easy to make! I am making this post to help out my fellow Europeans, since the original recipe gives all amounts in cups.

You'll need:
100 grams of sugar
110 grams of brown sugar
113 grams of plant based margarine
150 grams of flour
130 grams of peanut butter
1 egg
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Method

1 Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.
2 Wrap dough in plastic and refrigerate at least 3 hours.

3 Preheat oven to 375°F (or 190 degrees Celsius). Shape dough into 1 1/4 inch balls (or 3 cms). Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

You can make the balls immediately, but I would recommend putting the dough into the refridgerator for a while. It is such a sticky mixture, and you need it to be cool to make the balls for the cookies.

Hmmmm. They are so delicious! Keep them stored in a box, and they will stay nice.
Have fun baking them!