I have an abundance of dandelions at the moment. It’s not at all a problem in my eyes but an opportunity to get creative and have some fun. These Dandelion Peanut Butter Cookies are soft and full of flavor while also making for a slightly more nutritious cookie than the usual white sugar, white flour fare.
Why Dandelion Cookies?
Well, why not? They’re everywhere in the spring, free, nutritious, and super tasty. Dandelion petals have a faint honey-like flavor which is bumped up in these cookies by using honey as the sweetener. Peanut butter and honey have long been a favorite flavor combination of mine and it does work delightfully well in these cookies. A mix of white and whole wheat flours give this cookie a lightness and a full bodied earthy flavor that pairs well the delicate and herbal flavor of the dandelions.
Make sure to wash the dandelion flowers well. It can can get gritty between the petals and little bugs like to hide in there. Neither is likely to kill anyone but they might not be the most pleasant finds, either.
Just the Yellow Petals
For these cookies, you’ll want to snip the petals from the flower. It’s okay to get a few bits of green in the cookies, but mostly we’re after the yellow petals for optimum flavor. Too much green stuff and the cookies might take on a bitter flavor.
Admittedly, this takes a little bit of time it doesn’t happen in 2 minutes but it is worth it. I measured about ½ cup of petals loosely packed which equated ⅜ of an ounce by weight – a little more, a little less isn’t going to make or break these cookies.
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