Remember when I told you I was in a food rut? Well, my quest for recipes to break out of this cycle led me to a strange little cookie that had me intrigued. With a raised eyebrow, I read through the ingredients; I admit that I was skeptical. Finally, I dug out my mixing bowl and set to work, I had to see what a peanut butter cookie with Sriracha tasted like.
Now before we go any further, this recipe is ideal for the more adventurous eater. It’s not scary or super spicy, but it is definitely an odd little cookie that is more of a savory treat. They are moist and tender, flour-free, sugar-free and have no butter or shortening. When I looked in my mixing bowl and saw this, I wondered how these cookies could ever turn out:
But believe it or not, the recipe is right! The minute that I started mixing the liquids, the dough came together immediately. It is a soft, gooey dough that easily scoops to make the cookies. The verdict? Quick to make and quick to bake, these savory bites make a great side to something sweet.
This recipe appears in The Veggie-Lower’s Sriracha Cookbook: 50 Vegan “Rooster Sauce” Recipes That Pack a Punch by Randy Clemens. I can’t wait to try more of Randy’s recipes! Here’s how he makes his Super Simple Peanut Butter and Sriracha Cookies:
- 1 TBS ground flaxseeds
- 3 TBS water
- 1 C natural creamy peanut butter
- 1/3 cup Grade B maple syrup
- 2 TBS Sriracha
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- Preheat oven to 350 degrees. Line baking sheets with parchment or use a silicone mat.
- In a small bowl, mix flaxseeds and water. Set aside for a few minutes while a gel forms.
- In a medium bowl, mix all ingredients.
- Drop cookies in tablespoonfuls onto prepared cookie sheets, approximately 1-1/2″ apart. Bake 8-10 minutes or until golden.
- Cool on the cookie sheets for 15 minutes and then move to a wire rack until room temperature.
Makes 24 cookies.