Rachael loves to reminisce about some peanut butter cookies Granni Diane once made, the best peanut butter cookies ever! I know they had tofu and honey in them, but I've never managed to replicate them, or to make any peanut butter cookies Rachael liked nearly as well. I don't think these quite lived up to Granni Di's standard, but Rachael liked them well enough to eat ten at a sitting.
Apple Peanut Butter Cookies
makes about 2 dozen
250g non-health-food peanut butter, like Skippy's
80ml peanut oil
150g brown sugar
1T tapioca flour
1t vanilla extract
70g grated apple (about 1/2 an apple)
1/4t baking soda
Beat the peanut butter, oil sugar, tapioca flour, and vanilla together till very smooth, then add the grated apple. Whisk the dry ingredients together, making sure that there are no lumps of baking soda left, and mix them into the wet. Let the dough chill while your oven heats up to 375°F. Roll the dough into walnut-sized balls and distribute over a couple of lined baking sheets, leaving about 1 1/2" between cookies. Squash them flatter with a fork. Bake 12-14 minutes. Let cool on the Silpat or parchment paper for at least five minutes before transferring to cooling racks, as they're pretty delicate till given time to firm up.