Nut Butter Cookies
Here it is folks: the Nut Butter Cookie recipe everyone has been asking about. This recipe is from Sarah Owens' book "Sourdough: Rustic Fermented Breads, Sweets, Savories and More" With a little planning ahead on the first step, you can make the dough and have it ready at a moments notice, stashed away in the fridge.
Build this leaven 8 hours ahead:
Mix 20 grams sourdough starter and 50g lukewarm water, then add in 70g rye flour. Cover with plastic wrap, at room temp. When it's done, mix into dough to make cookies or refrigerate for up to several days.
After leaven is 8 hours rested, preheat to 350F and mix leaven in bowl with 2 eggs, 60g maple syrup, half teaspoon each of baking soda and cinnamon, stir it up good. Mash in 480g of nut butter of your choice, 180g of date sugar, and 1 teaspoon vanilla. Fold in 30g oats.
Roll dough into small balls and place on cookie sheet lined with parchment. Press down with floured fork and bake for, 7-8 minutes or until edges appear firm, rotating halfway through. Cool on wire rack
Some notes from my experience: I found that both trays needed twice the baking time, 16 minutes each round rotating half way. I used Bee's Wrap to cover it instead of plastic, always a good idea if you ask me :) Guido's had the date sugar in the sweetener section and since the nut butter is a major ingredient- make it a good one!