Crunchy Peanut Gingersnap Cookies

This easy, mixer-free cookie dough is a fusion of two favourites - peanut butter cookies and gingersnaps

  • Prep time: 20 min
  • Makes: 3 1/2 dozen
  • Cook time: 8 min

Nutritional Information

1 cookie

  • Calories 130
  • Saturated Fat 1 g
  • Fat 7 g
  • Cholestérol 10 mg
  • Carbohydrates 14 g
  • Fibre 1 g
  • Sugars 7 g
  • Protein 3 g
  • Sodium 110 mg
  • Potassium* 100 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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.

This recipe was made with:

Naturegg Omega Plus

Nutritionally enhanced eggs.

Learn More

Tips: Whipping

Use an egg separator, a handy device that can be purchased in any cookware store.

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