Spiced Peanut Butter Cookies

Spiced Peanut Butter Cookies
Contributor
Spiced Peanut Butter Cookies
Whole Foods Market
Spiced Peanut Butter Cookies

These delicious peanut butter cookies, courtesy of Whole Foods Market, are perfect for the holidays; they’re flavored with warm, fragrant spices like cinnamon, ginger, and cloves.

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24
Servings
95
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  plus 2 tablespoons sorghum flour
  • ½  Teaspoon  gluten-free baking soda
  • ½  Teaspoon  gluten-free baking powder
  • ½  Teaspoon  fine sea salt
  • 1  Teaspoon  cinnamon, such as Whole Foods Market Organic Fair Trade Ceylon Cinnamon
  • ¾  Teaspoon  ginger, such as Whole Foods Market Organic Fair Trade Ginger
  • ¼  Teaspoon  ground cloves, such as Whole Foods Market Organic Fair Trade Ground Cloves
  • ¼  Teaspoon  ground nutmeg, such as Whole Foods Market Organic Fair Trade Ground Nutmeg
  • 1¼  Cup  creamy peanut butter (no sugar added)
  • 1  Cup  sugar, plus more for rolling the cookies
  • eggs
  • 1  Teaspoon  pure vanilla extract

Directions

Position the baking racks in the middle and top third of the oven. Preheat the oven to 325 degrees. Lightly coat 2 large baking sheets with spray oil.  

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.

In the bowl of an electric mixer with a paddle attachment, combine the peanut butter and sugar, and beat on medium-high speed until light and fluffy, about 1 minute. Beat in the eggs one at a time, then beat in the vanilla. Lower the speed to low and beat in the flour mixture in 2 additions, beating just until mixed. The dough will be soft.  

Place a layer of sugar in a shallow bowl. Roll the dough into balls (a little smaller than golf balls) and then roll them in sugar. Place the cookie dough balls 1½  inches apart on the prepared baking sheets. Press down on balls with the tines of a fork, first in one direction and then in the other, to make a crosshatch pattern on the cookies. Bake until cookies are just dried and deep golden on the edges and bottom, 12 to 13 minutes, rotating the baking sheets from top to bottom once during baking. Cool the cookies on the sheets for 5 minutes and then transfer them to a wire rack to cool completely.

Nutritional Facts

Total Fat
4g
6%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
13g
10%
Protein
1g
2%
Vitamin A, RAE
3µg
0%
Calcium, Ca
17mg
2%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Folate, total
8µg
2%
Magnesium, Mg
11mg
3%
Niacin
1mg
7%
Phosphorus, P
29mg
4%
Selenium, Se
2µg
4%
Sodium, Na
64mg
4%
Water
9g
0%

Spice Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Spice Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.