There are buttery and rich and addictive! Beware.
1 cup (112 g) dry roasted peanuts
2 tablespoons (28 g) nondairy butter
2 tablespoons (30 ml) water
2/3 cup plus 1/4 cup (176 g) Sucanat, divided
1/4 teaspoon fine sea salt
1/2 cup (128 g) creamy or crunchy natural peanut butter
1/4 cup (60 ml) whiskey
2 tablespoons (30 ml) plain soy or other nondairy milk
2 teaspoons pure vanilla extract
1 cup (120 g) light spelt flour
1/2 cup (39 g) quick-cooking oats, finely ground
1 teaspoon baking powder
Line two cookie sheets with parchment paper or silicone baking mats, such as Silpat.
Place peanuts, butter, water, and 1/4 cup (48 g) Sucanat in a small saucepan.
Heat on medium-high, bring to a low boil and cook for about 4 minutes, stirring constantly, lowering the heat to medium, until the peanuts get some color to them, and that the liquid is mostly gone. Remove from heat. Let cool a few minutes.
Transfer the preparation to a large bowl. If it has hardened, break it apart a little bit. Combine with 2/3 cup (128 g) Sucanat, salt, peanut butter, whiskey, milk, and vanilla.
Stir in flour, ground oats, and baking powder.
Divide dough into 16 equal portions (about 2 tablespoons, 42 g per cookie). Place on prepared cookie sheets.
Flatten the cookies as much as you want them to be, as they don’t spread while baking.
Store in fridge for one hour.
Preheat oven to 350°F (180°C, or gas mark 4).
Bake cookies for 15 minutes; or until the edges are golden brown. Wait a few minutes before transferring them to a wire rack to cool completely.
Yield: 16 cookies