Peanut butter is protein, right? Right.
Therefore, these are healthy cookies. Go crazy!
I was tempted to post another brownie recipe this week after this and this made lots of people tell me to start a ‘brownie series’. What a fun idea! I’m not sure if it’s a good thing or not, but these cookies happened before any more brownies. Scratch that. Cookies are ALWAYS good.
In just 4 ingredients and about 4 minutes, you have the most amazing cookie dough ready for the oven. Soft, chewy cookies bursting with peanut butter and nothing else. For all you PB fanatics out there, this is the next best thing to a jar of the stuff and a spoon 🙂
I came across a bottle of Sundrop Honey Roasted Peanut Butter the other day and it blew my mind. Ordinarily, I like PB mixed into something, preferably chocolate. But this one….I could just lick the jar clean. It’s slightly sweeter than regular PB and with a fabulous hint of honey. So, so good. I had this recipe saved up, and knew it was time to try it out!
I used 1/3 the sugar the recipe called for, though. If you’re using regular PB, up the sugar to about 1/2 cup but no more. I found the sweetness just right. A whole cup would be overwhelmingly sweet. I also chilled the dough balls for about 10 minutes because of the temperatures India is currently sweltering in. And still, the cookies spread like they were being paid to. Thankfully, chilling stopped them from turning into crepes!
It came together so quickly, I was convinced I’d forgotten something. And you’d never know they were flourless, honest. The criss-cross fork pattern gives the plain cookies a fun look and feel free to add chocolate/PB chips. I decided to go classic 🙂
Unfortunately the skies are beginning to get cloudy and both the husband and I tried shooting these over two days, waiting for some light to shine through. Bear with us for the next three months!
What you’ll need:
1 cup peanut butter
1/3 cup brown sugar (or caster sugar because brown sugar, though gives a better flavour, doesn’t melt down and you can taste the crunchy grains)
1 tsp baking soda
1/2 tsp vanilla essence (optional)
What to do:
1. Grease a baking tray and set aside. Preheat the oven to 175 C.
2. With a hand mixer or vigorously with a spoon, beat the peanut butter and sugar till well-blended.
3. Add the egg, baking soda and vanilla and beat again. If you’d like to use chips, fold them in now.
4. Roll into small balls and place on a baking tray. I got 9 cookies. Chill for 10 minutes if the dough is soft and sticky. Press lightly down with a fork vertically and horizontally to create a pattern.
5. Bake for 10 to 12 minutes or till the edges are slightly browned.
Allow to cool a bit and then eat them warm, highly recommended! If you live in a warm country, store these in the fridge after day one, they tend to soften and get hard to pick up. Chilling keeps them together 🙂