Peanut Brittle Cookies

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1 cup (112 g) dry roasted peanuts

2 tablespoons (28 g) nondairy butter

2 tablespoons (30 ml) water

2/3 cup plus 1/4 cup (176 g) Sucanat, divided

1/4 teaspoon fine sea salt

1/2 cup (128 g) creamy or crunchy natural peanut butter

1/4 cup (60 ml) whiskey

2 tablespoons (30 ml) plain soy or other nondairy milk

2 teaspoons pure vanilla extract

1 cup (120 g) light spelt flour

1/2 cup (39 g) quick-cooking oats, finely ground

1 teaspoon baking powder

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