1 cup whole wheat flour
3/4 cups unbleached all purpose flour
3/4 cup cane sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup peanut butter (natural oil separating kind works best)
1/2 cup molasses
1/4 cup + 2 teaspoons applesauce
1/4 cup vegetable oil (I use canola oil; avoid 'butter' products like Earth Balance, it tends to give a 'fried' texture)
1 tablespoon vanilla
1. Preheat oven to 350 degrees F. Grease cookie tray.
2. Mix all dry ingredients (whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt) in large bowl, then mix in all wet ingredients (peanut butter, molasses, applesauce, vegetable oil, and vanilla). Batter should be firm, not crumbly, not wet or soft.
3. With tablespoon, scoop out batter on cookie tray. About 9 scoops will fit per standard tray. Mash with fork to about 3/4" thick.
4. Bake for 8 to 10 minutes. Do NOT over bake! Let stand on cookie sheet until lukewarm. Enjoy!
The cookies are best after sitting for a night, at least I think :)
Source of recipe: I wanted to create a robust peanut butter cookie recipe that had some bite to it, was soft, but not cakey. After much trail and error, I think I got it right.