Yesterday afternoon I had the house all to my lonesome. My kids have been complaining that I haven’t been doing much baking since my surgery so I figured I’d rectify that situation and set out to enjoy the afternoon in my kitchen.
I popped the ingredients for a loaf of gluten-free bread in the machine, whipped up a Banana Ginger Loaf for lunches this week and patiently hovered around the oven while the cookies were baking. I must admit though that baking cookies is more of a chore for me than anything else. I suspect that has something to do with the fact that I’m a fairly impatient gal. But every now and again, I venture into the cookie zone. The kids love their pb and cinnamon cookies! Oh, the things I’d do for my little ones.
So, before I hand over the recipe for these goodies, you may want to know that I try to replace many of my ingredients with essential oils. I love, love, love the intensity that quality oils bring to my baked goods.
- 3/4 cup peanut butter
- 1/4 cup unsalted butter (softened)
- 1/4 cup pure maple syrup
- 1 large egg
- 1-14 oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 drop cinnamon essential oil
- 1-1/2 cup flour
- 2 teaspoons baking powder
- Preheat oven to 350 degrees.
- Cream peanut butter and butter together.
- Add maple syrup, egg, milk, vanilla and cinnamon oil and mix well.
- Slowly add the flour and baking powder to the wet ingredients and mix well.
- Drop mixture by the teaspoon onto a baking sheet lined with parchment paper.
- Bake cookies for 10 minutes.
- Store cookies on the counter in a covered container.
I’m curious. What type of recipes would you like to learn how to bake that include essential oils? Tell me in the comments below.