Back in the summer I was watching an episode of “Heat Seekers“, in which the guys visited a woman who made peanut butter & Sriracha doughnuts. I wanted one immediately, but not knowing where to find one and having no interest in making one (I’ve vowed to never buy a deep fryer. I mean, c’mon, you are pretty much begging to gain 10lbs if you do!) I pondered other Sriracha desserts. Like cookies! But then I had another Bloody Mary and forgot all about it until winter rolled in and I thought about baking things again.
Earlier this week I finally remembered and set about Googling for PB & S cookie recipes. I found a few, but wasn’t jazzed about trying them. I’m fussy and don’t care for baking with a ton of Earth Balance or messing about with various egg replacers. So, I decided to wing it – and I am PLEASED.
These are soft cookies. I’ve never had ANY luck with crispy vegan PB cookies, but that’s OK, crispy ain’t all that. They’re not crazy hot or spicy, just nicely warm. The full flavour of the Sriracha is definitely there – just way mellowed out by all the peanut butter and sugar.
Peanut Butter and Sriracha Cookies
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup sugar
- 1/2 cup canola oil
- 2 heaping Tbsp Sriracha
- 1 cup peanut butter
and for the icing (optional but nice)
- 1 cup icing sugar
- 2 Tbsp water
- 1/2 to 1 tsp Sriracha
Directions
Preheat the oven to 350°.
Mix the flour, baking soda, and salt in a small bowl. Set aside.
In a large bowl combine the sugar, canola oil, and Sriracha. Mix very well.
Add the peanut butter to the sugar and oil mixture, and mix until completely blended. (If you’re using the 100% peanuts type of peanut butter, and it’s particularly hard today, you might want to microwave it for a few second to soften it up before adding it. Or just leave it to warm up on the counter for a while. If you’re using the blended type, you’re good to go from the start.)
Add the flour, baking soda, and salt to the peanut butter mixture and stir until uniformly mixed. It should be quite dry, as cookie doughs go, but if it’s so dry it’s crumbly, add a little water a tablespoon at a time until it’s holding together.
Roll into 2″ balls, then flatten them into discs between your palms. Bake on parchment paper lined cookie sheets in the middle of the oven for 10-12 minutes.
For the icing:
Combine the icing sugar, water, and Sriracha in a small bowl. Mix until you have a smooth, lump free icing. Spoon it into a plastic sandwich bag, and cut the tiniest hole in one of the corners – instant pastry bag!
Unlike most cookies, these are kind of disappointing warm from the oven. The flavour just doesn’t develop until they’ve cooled – at least that’s what I think.
When they’ve cooled, squirt on the icing – which is totally optional but so good. If you’re feeling particularly daring, then sprinkle the tiniest whisper of cayenne pepper on top. Pretty and bold!
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