Crunchy Peanut Gingersnap Cookies

Ingredients

1 cup / 250 ml

packed brown sugar

2/3 cup / 150 ml

vegetable oil, such as canola

1/2 cup / 125 ml

smooth peanut butter

1/4 cup / 50 ml

fancy molasses

2

Naturegg Omega Plus Large Eggs

3 cup / 750 ml

all-purpose flour

2 tsp / 10 ml

baking soda

2 tsp / 10 ml

ground cinnamon

1 1/2 tsp / 7 ml

ground ginger

1/2 tsp / 2 ml

ground cloves

1/2 tsp / 2 ml

salt

1 cup / 250 ml

chopped unsalted peanuts

Directions

1. Preheat oven to 375°F (190°C).

2. Stir brown sugar with oil, peanut butter and molasses until well combined. Whisk in eggs.

3. In a separate bowl, stir flour with baking soda, cinnamon, ginger, cloves and salt. Stir dry ingredients with wet mixture to create a stiff dough.

4. Roll dough into 1 1/4 inch (3 cm) balls. Roll balls in peanuts to coat. Arrange balls, 2-inches (5 cm) apart on parchment paper lined baking sheets. Use a fork to flatten the balls slightly.

5. Bake, in batches, for 8 to 10 minutes or cookies are golden on the bottom but still slightly soft in the middle.

Tips

1. Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.