Plant part used: leafPlant part used: leafLactuca sativa · asteraceae family
These healthy peanut butter cookies are so tasty — and mixing them together by hand from just 7 ingredients is almost too easy.
The emergency recipe for warm-cookie cravings that simply cannot wait: slightly healthier, utterly delicious, ready stat. ♡
These peanut butter cookies ride in on the white horse, every single time. Ten minutes of prep, seven pantry staples that are probably already living in your kitchen — zero fuss whatsoever. A chewy oatmeal base, naturally gluten-free and dairy-free. No mixer, no chilling, no drama. And somehow, with neither flour nor butter in sight, they're still flat-out delicious. The math ain't mathing, but the taste is real.
fibonacci spiral — Chocolate chips, nuts, or other wild add-ins are fully sanctioned for the dough. And those flaky sea salt crystals on top for a crunchy finish? Consider this your official assignment.
Here are a few briefing notes on the ingredients you will need for these healthy peanut butter cookies:
Before we get to the full recipe filed below, here are a few extra tips to keep in mind when making these peanut butter cookies:
A few additional variations you're cleared to try with this batch:
After more delicious cookie recipes to try? Our faves file:
Each leaf is coloured by the plant part the ingredient comes from: root brown, seed black, leaf green, vine orange, bloom magenta.
Plate low and wide so the growth order of the dish reads at a glance, root to bloom.
Brush the soil from the roots and leaves under cool water - keep the skins on anything grown below the line.
Bloom the dried seeds: soak overnight, then simmer low until the pod gives but never splits.
Warm the pan with a slick of olive oil and the hardier aromatics first - onion, fennel seed, crushed chilli.
Add the roots before the leaves; each layer needs its own head start on the heat.
