Peanut Butter Graham Cookies (with Tallow!)

Way back when I first rendered a batch of tallow, I wasn't quite sure how to use it. I mean, obviously it would make killer savoury pastry (like in my Jamaican “No-Beef” Patties) and would be a great option for sauteeing onions and garlic for soups, but I never thought too much about using it in sweet things. However, once I added it to my Butterscotch Apple Bread, I discovered that the slight savoury aroma translated into almost a "doughnut shop" nuance in flavour - after all, doughnuts used to be fried in the stuff!

I couldn't wait to see what my home-rendered tallow would be like in other baking applications, and there's no better place in my mind to start than cookies! I (and my dad) adore peanut butter cookies of any type, and the sweet-salty flavour profile that peanut butter has worked great with the rest of the ingredients. To counter the savoury edge from the fats, I brought in the caramel flavours of graham cracker crumbs, brown sugar and toasted oats, then tossed in a couple handfuls of whatever chocolate I had kicking around (mostly leftover candy from "end of the school year" parties).

The batch was amazing - perfectly sweet, salty and savoury at once, chewy in the middle with crisp edges and that little bit of texture from the oats. While I thought they might be greasy with the tallow, they didn't cause any oil slicks on my hands as I handled them - something I attribute to the chilling time (which is now a "must" on my oatmeal cookie list). While they won't be appearing in school lunch boxes anytime soon, there's nothing stopping kids from grabbing one with a glass of milk as they walk in the door!)

Peanut Butter Graham Cookies (with Tallow!)
Makes 14

¼ cup tallow
3 tbsp smooth peanut butter or your favourite nut / seed butter (I used a honeyed PB for the ones in the photos, but plain was definitely delicious)
⅓ cup brown sugar
1 tbsp sugar
1 tbsp flaxseed
½ cup quick oats, toasted
¾ cup graham cracker crumbs
⅓ cup flour
¼ tsp baking soda
Pinch nutmeg
¼ tsp salt (I used a butter-flavoured salt)
1 tbsp vanilla
⅔ cup chocolate candy (i.e. chopped chocolate bars, Reeses Pieces, M&Ms, chocolate covered raisins)

1. In a large pot, melt together the tallow, peanut butter, sugars and flaxseed, stirring often.
2. Add oats, graham crumbs, flour, baking soda, nutmeg, salt and vanilla and remove from heat. Stir well with a wooden spoon or sturdy spatula.
3. Cool 2 minutes, then stir in the chocolate candy.
4. Cover and chill 2 hours.
5. Heat the oven to 375 F and line baking sheets with parchment.
6. Scoop tablespoons of dough onto the sheets and bake for 12 minutes.
7. Cool on the sheets.

Amount Per Serving
Calories: 159.7
Total Fat: 8.8 g
Cholesterol: 5.7 mg
Sodium: 58.3 mg
Total Carbs: 20.4 g
Dietary Fiber: 1.1 g
Protein: 2.6 g


This was going to be a post for #CreativeCookieExchange, but since I was sick all weekend I couldn't get around to writing the post on time. They're kicking it old school this September with Drop Cookies!

Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

• Banana Walnut Cookies by Upstate Ramblings
• Brown Sugar Bacon Cookies by Food Lust People Love
• Chocolate Chip Cookies with Thyme Infused Browned Butter by The Spiced Life
• Chocolate-Toffee Crinkle Cookies by Karen's Kitchen Stories
• Morning Glory Breakfast Cookies by A Shaggy Dough Story
• Old Fashioned Soft and Chewy Oatmeal Cookies by Oven Delights
• Peanut Butter and Banana Cookies by 2 Cookin Mamas
• Peanut Butter Graham Cookies (with Tallow!) by What Smells so Good?
• Pumpkin Spice Mocha Crinkle Cookies by All That's Left Are The Crumbs
• Reese's Pieces Cookies by A Baker's House
• Salted Caramel Nutella Cookies by Hezzi-D's Books and Cooks