One bowl peanut butter cookies packed with Crunchy Nut cereal and salted peanuts. They’re dairy free too.
You you that old guessing game, ‘Who am I?’ Well, where am I?
I’m somewhere with a floating post office.
Somewhere with many lighthouses.
… lots of cherries
… and one ‘Cereal City’.
So, where am I?
I’m in Michigan!*
*At least, that’s the answer to the guessing game. I’m not physically in Michigan.
Michigan is the only US state with a floating post office, which delivers mail to ships on the Great Lakes. The state is also home to over 120 lighthouses and produces around 75% America’s tart cherries. And yes, it’s also home to ‘Cereal City’.
Cereal City is the nickname for Battle Creek, Michigan, where the now-ubiquitous company Kellogg’s was founded (and where Kellogg’s headquarters are still located).
Why am I talking about all those this? Mostly because I love random bits of trivia. Also, today’s the day of the Michigan primaries, and I’m continuing my mini food tour of the US election. Today, March 8, is also the day of the Mississippi primaries, and Republicans will also be voting in Hawaii and Idaho.
Given it’s the home of Kellogg’s, I almost feel as though Michigan should be the Cereal State. But it’s actual nickname is the (non-breakfast-related) ‘Great Lakes State’. That being said, the state is often referred to by a much more exciting nickname: the Wolverine State.
Fun Fact: There used to be an amusement park in Battle Creek, Michigan, called ‘Cereal City USA’.
Anyway, as you’ve probably figured out by now, today’s recipe involves cereal. Specifically, Kellogg’s Crunchy Nut.
(By the way, this is not a sponsored post).
As I’ve mentioned before, I have a certain weakness for Crunchy Nut. So I combined it with another food I find incredibly addictive: peanut butter cookies. And voilà, we have Crunchy Nut Peanut Butter Cookies.
As much as I love soft and chewy cookies, I went for something a little different with these cereal-stuffed cookies. These are tender cookies with crisp edges and a similar consistency to shortbread. They’re also very peanut butter-y and packed with salted roasted peanuts. Just trust me on the salted peanuts thing – there’s nothing like a good salty-sweet combination.
Are these cookies breakfast appropriate*? If you ask me – and I’m going to assume you just did – they definitely are. I mean, they obviously contain a breakfast cereal. On top of that, there’s plenty of protein (from the peanut butter and salted peanuts) and oat flour. Plus, there’s no actual butter – just peanut butter and a small amount of oil.
*Of course, there aren’t any rules dictating what’s ‘breakfast appropriate’ and what’s not… (I say while munching on more cookies).
So I guess what I’m trying to say is: breakfast cookies all round!
- 1 egg
- 1 cup (280g) peanut butter
- ¼ cup (50g) brown sugar, packed
- 2 tablespoons (30mL) canola oil
- 1 teaspoon vanilla extract
- ½ cup (45g) oat flour
- ¼ cup (30g) all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (25g) Crunchy Nut cereal
- ¼ cup (35g) salted roasted peanuts
- Preheat the oven to 350°F (180°C). Line two baking sheets with non-stick paper.
- In a large bowl, whisk the egg with a fork. Whisk in the peanut butter, brown sugar, canola oil and vanilla extract.
- Add the oat flour, baking soda, cinnamon and salt. Mix with a spoon until the flour has almost been incorporated. Add the Crunchy Nut and peanuts, and mix until combined.
- Roll the dough into walnut-sized balls (about 1 ½ – 2 tablespoons of dough per ball) and place onto the prepared baking sheets. Gently flatten the cookies with your hands or the back of a spoon. The cookies will not spread much when baking.
- Bake for 8 – 10 minutes. The cookies will be very soft, but they will firm up as they cool.
- Let the cookies cool on the baking sheets for 5 – 10 minutes before transferring to a cooling rack. Once cooled, store them in an airtight container.
You can make your own oat flour by processing rolled oats (or quick-cooking oats) in a coffee grinder or food processor until they resemble a fine flour.