- 3/4 Cup Whole Wheat Pastry Flour or All-Purpose Flour
- 1/2 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Salt (can omit if using salted peanut butter)
- 3/4 Cup Coconut / Palm Sugar or 1/2 Cup Packed Brown Sugar +
- 1/4 Cup White Sugar
- 1/4 Cup Honey
- 1/4 Cup Oil (I used grapeseed, but your favorite baking oil will do)
- 3/4 Cup Unsalted, Natural Creamy Peanut Butter
- 1/2 Teaspoon Vanilla Extract
- 2 Eggs
- 3 cups Erewhon Raisin Bran Cereal
- In a small bowl, combine the flour, cinnamon, baking soda, baking powder, and salt, and set aside. If using coconut sugar, I recommend whizzing it in your spice grinder for 15 to 20 seconds. It can stay rather coarse otherwise.
- In a large mixing bowl, beat together the sugar(s), honey, oil, peanut butter, and vanilla until smooth.
- Beat in the eggs, followed by the flour mixture.
- Stir in the cereal with a big spoon. It may be thick but think of it like stirring rice crispies into rice crispy treats – be somewhat gentle.
- Shape the dough into ping pong sized balls and gently flatten them on your baking sheets to the desired shape – they don’t spread much.
- Bake for 10 to 12 minutes. I like my cookies just a touch underdone, so I pull them at 10 minutes.
- Let cool for 5 minutes on the baking sheets before carefully moving them to a wire rack to cool completely.
Source: Alisa Fleming