Peanut butter freezer cookie dough
I was going to put this recipe up as a JUST THE RECIPE post but then I realized it’s been a while since I’ve come here to have a proper chat so - since it’s the weekend - I figured WHY THE HELL NOT! But, I’m not gonna lie, there’s a little (and by little I mean big) part of me that is absolutely certain there are far more productive ways we could all be spending our time right now.. you know?
Anyway, let’s address the elephant in the room first. I’ve not been as present in this space as much as I’d like but it’s because, as it turns out, running a company (err, two companies) is demanding and exhausting and maddening and.. something I do not recommend. Seriously. I think at least once a week I wake up asking myself WHAT THE FUCK WAS I THINKING? And also at least once a week I daydream about having a 9-5 with a steady income and benefits and built-in vacation time (the last time we left the country was in.. 2016). Honestly, I just don’t think I was built for this kind of thing but thankfully I married someone who is. And not only was he built for it, he is really, really good at it. He is meticulous and decisive and well organized and— all the things that I am not. So I guess maybe I should start paying him a salary soon? ;) In all seriousness, our foray into the cannabis space hasn’t gone as smoothly as I thought it would but that’s startup life, right? We’re going on three years in the industry (and as of August 2018 we’ve got a company on the hemp side, too) and 2019 feels like it’s going to be a good year for us so CROSS YOUR DAMN FINGERS.
What else? Our tiny loft. Out of nowhere I decided it was silly to have two couches in 680 square feet (it is.. right?) so I sold the couch in our bedroom (for $50 more than what we originally paid for it because it was on sale when we got it) (this always happens to me and IT IS GREAT) and we moved the couch in our main living area up into our bedroom. Our kilim is gone - which I miss but it never really fit in our tiny space - so now our runner from India is out and I’m pretty stoked about that because that rug holds a truly special place in my heart. <3 We brought the dining table we had in our old place back from our office and I LOVE HAVING A GIANT DINING TABLE AGAIN. Thom isn’t 100% sold on the main living area being turned into a dining room but I have a feeling - after our first game night dinner party - he’s going to feel a little different (I HOPE). Once we get settled with this new setup, I’ll do a rundown of our place and all the small space storage hacks we’ve found useful. Also? I love living in a small space. 10/10 would recommend.
Lastly! Yes I am still planning on doing a post about my transition from mid-distance running to heavy weight lifting but my ulcer kinda threw a wrench in my plans. For a long time I was all OHH, I’M A NATURALLY HARD GAINER but it turns out it’s just really hard to gain weight when you have an ulcer. It’s also hard to gain weight when you’re on medication (for said ulcer) that is known to achieve similar weight loss results as bariatric surgery. So there’s that. Once I’m off the meds and back to normal programming we’ll have a chat about how awful I was to my body and how I woke up one morning and decided to turn my world upside down.. and how much better and stronger and healthier I am for it. In the meantime, here’s my guide to lifting heavy things.
That’s a wrap! If you’ve got nothing better to do today, do your future self a solid and fill your freezer with some freezer cookie dough. Because it doesn’t get much better than on-demand fresh baked cookies that require nothing more than you pulling some pre-formed dough out of your freezer and putting it on a baking sheet.
Notes: If you want to use another (creamy) nut/seed butter, knock yourself out. My favorite peanut butter to use for these cookies is the creamy stuff from Wild Friends but use whatever you’d like! I also use the 365 Brand (the one that has a consistency similar to Jif) and that works great, too. You can add chocolate chunks to the dough but make sure they’re on the small side otherwise the dough will crumble when scooping. Actually, if you want chocolate, just smoosh a piece of the extra dark stuff on top a few minutes after they come out of the oven. I have not tried any sugar or flour substitutes so substitute at your own risk.
PEANUT BUTTER FREEZER COOKIE DOUGH
1 tablespoon (12g) unrefined coconut oil
1/3 cup (70g) unsweetened almondmilk
2/3 cup (148g) brown sugar
2 tablespoons (20g) potato starch
1 cup (220g) creamy peanut butter
2 teaspoons (12g) pure vanilla extract
1/4 teaspoon (1g) baking soda
1/2 teaspoon (3g) fine sea salt
1 cup (140g) unbleached flour
Melt the coconut oil in a small saucepan set over medium heat. Once melted, add the almond milk and heat for 1-2 minutes then remove from heat and set aside. Combine the brown sugar and potato starch in a stand mixer fitted with the paddle attachment (or in a large bowl using a whisk or spatula). Add the almondmilk mixture and mix until combined, then add the peanut butter and vanilla extract; mix until combined, scraping down the sides are needed. Add the baking soda, sea salt, and flour and - again - mix just until combined. Using a size 30 stainless steel scoop (this is officially my new favorite size for cookies), drop the dough onto a baking sheet lined with a silicone mat or parchment paper; smoosh with a fork and top with flaky sea salt, if desired. Transfer the sheet to the freezer and freeze until dough is solid. Store in an airtight container (I’m all about some Glasslock) for keeps.
To bake, preheat oven to 350˚F. Line a small baking sheet with a silicone mat or parchment paper. Remove dough from the freezer, place on baking sheet, then bake at 350˚F for 10-12 minutes. Let cool on baking sheet for 5-10 minutes then devour while warm because.. that’s the whole point of this recipe.
Yield: Enough dough for 15 cookies