Massaman Curry Peanut Butter Cookies

Foreword

One Christmas, Chris’s family was discussing cookie baking plans and he wanted to pull off some peanut butter cookie dough to experiment with. Mr. Shull the elder jokingly asked if Chris was going to make them savory. He should have known better than to ask a question like this - challenge accepted.

Ingredients

• 7g (~1 Tbsp) flaxseed meal
• 125g (½ cup) unrefined, virgin coconut oil
• 125g (½ cup) natural, no-stir creamy peanut butter
• 100g (½ cup) sugar + more for finishing
• 50g (¼ cup) dark brown sugar
• ½ tsp vanilla
• 12 drops red food coloring
• 190g (1 ½ cup) all-purpose flour
• 2.25g (½ tsp) baking soda
• 2.25g (½ tsp) baking powder
• ¼ tsp salt
• 4 tsp ground ginger
• 1 Tbsp paprika
• 2 ½ tsp dried lemongrass powder
• 2 tsp cumin
• ½ tsp cayenne
• ½ tsp cinnamon
• ½ tsp cardamom
• ½ tsp turmeric
• ⅛ tsp nutmeg
• ⅛ tsp cloves

Directions

1. Preheat the oven to 375°F, using convection bake mode.
2. In a cup, add 75g (5 Tbsp) of water to 7g of flaxseed meal. Allow to sit for 5 minutes to create a “flax egg” (extra watery).
3. In a stand mixer, cream together the coconut oil, peanut butter, both kinds of sugar.
4. Add in the flax egg, vanilla, and the red food coloring and mix until well combined.
5. In a separate bowl, mix together the dry ingredients (all the remaining ingredients).
6. Add the dry mixture to the wet ingredients in the stand mixer and mix well.
7. Shape the cookies into 1 inch spheres. Flatten each sphere with the tines of a fork dipped in sugar to make a cross hatch pattern.
8. Bake for 12 minutes.
9. Let the cookies cool slightly (~5 minutes), then move them to a wire rack to finish cooling.

Notes

When choosing a peanut butter, we recommend a low sugar option. Our store-brand organic peanut butter (O Organics) had 2g of sugar per 32g serving.