Delectable Peanut Butter Nettle Cookies

Not quite a shellfish recipe, but still something wild food centric. A friend mentioned that nettles don’t have to be savory but can be incorporated into sweet too. Her style was a nettle pancake of types (though she was cooking over an open fire in cast iron, which is just a total step above in the rustic charm factor).

So we took a try at it too, and were really happy with the results. The nettles come through mildly but clearly, and are a really nice combo with the savory of the peanut butter. On the second batch I sprinkled the top with a little granulated sugar, and liked that spark of sweet. Though I do like how these turned out I might experiment again – this recipe results in a cake type cookie, as more flour than I anticipated needs to be added to balance out the moisture from the nettles, and next time I’d shoot for denser.

Delectable Peanut Butter Nettle Cookies

1 cup packed brown sugar

1 cup crunchy peanut butter

1 cup processed and drained nettles (processed meaning just the leaves, and par boiled to remove the sting)

½ cup olive oil

1 large egg

2 tablespoons milk

1 ¾ cups all-purpose flour, with more on hand as needed

½ cup dry oatmeal

¾ teaspoon baking soda

½ teaspoon salt

2 tablespoons granulated sugar

Preheat your oven to 375 F. Beat the brown sugar, peanut butter, nettles, oil, egg and milk together until smooth and airy. Combine the flour, oatmeal, baking soda and salt in a bowl and stir until well mixed. Add the dry mix to the wet mix a half cup at a time and mix until just blended. Add additional flour if the mix is too thin to be rolled into balls.

Roll the mix into small balls and place on a baking sheet with 2 inches space between. Sprinkle the granulated sugar on top, and press down with a fork to make a cross pattern.

Bake 12 to 15 minutes, or until the cookie tops are firm but still have squish beneath.

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