Barb Sartain’s original recipe for Apple Peanut Butter Cookies won the fruit recipe competition of the 2014 Farm Fresh Recipe Contest. A moist cookie that is not overly sweet, its flavor develops over time. So this is a good cookie to make in advance and keep in the cookie jar.
Granny Smith Apples are the apple of choice for this application, but any firm cooking apple would work. At the judge’s tasting, it was suggested that with a substitution of applesauce or flax seed and water for the egg, the recipe could be considered healthy enough to stand in for toaster pastries as an occasional breakfast item. Adding chopped peanuts to the batter could give additional texture and nutritive value.
The original recipe, and the egg substitutions, are included below and will be on the recipe section of the Downtown Farmers Market pages at www.downtownbgohio.org, along with the other entries in this edition of the contest. Copies of the recipe and samples of the cookie will be offered at the August 27 Downtown Farmers’ Market.
This is not Barb Sartain’s first win in the recipe contest. Her recipe for one bite corn-blueberry tarts won last year’s corn recipe
competition. The Farm Fresh Recipe Contest is currently seeking recipes that feature tomatoes. The entry deadline for this final edition of the Farm Fresh Recipe Contest is September 3.
The Farm Fresh Recipe Contest is a presentation of the Downtown Farmers’ Market and is sponsored by the Melt Shoppe and Heritage Corner Health Care Campus. All entrants to the contest get a coupon for savings on dried cooking herbs at Calico, Sage & Thyme and all recipes are published on the Downtown BG website Farmers’ Market page. Winners receive Downtown Dollars and gifts from the Downtown Farmers’ Market, vendors and sponsors.
Apple Peanut Butter Cookies
Approximately 2 dozen cookies
Preparation time 15 minutes, total time 45 minutes
1/2 cup natural creamy peanut butter
1 1/2 cups packed brown sugar
1 tsp vanilla
1 1/4 cup finely chopped peeled and cored apple
2 cups flour
1/2 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 cup oats
Mix first 5 ingredients. Add the next 4 ingredients. Add the oats and mix well. Put a heaping tab on parchment lined cookie sheet and pat down with greased fingers. Bake 12 minutes.
Substitute 1/3 cup applesauce or 3 T ground flax seed and 3 T water for the 2 eggs.