Sunday, October 5, 2014

Peanut butter Cookies

Nothing can beat a glass of milk with these irresistible Peanut butter Cookies! They are so soft, chunky and tasty that it is impossible to stop with just one.

The traditional way of making cookies is with just three ingredients which are; Peanut butter, egg and sugar. that is the easiest way to make peanut butter cookies and they taste absolutely amazing. However, it gets a little boring eating the same chewy cookies and I felt like changing the recipe a little bit. By making cookies this way, you can replace butter with olive oil and you get a bowl of guilt-free healthy and filling cookies.

The first time I made this modified recipe, my family and I loved it so much that it suddenly became our favorite peanut butter cookies recipe. You can add butter instead of olive oil if you wish because it makes the cookies softer and tastier. For the egg-less version, just skip the eggs and replace with 4 tablespoons of whole milk. You can store the cookie dough in fridge for a week. You can also add chocolate chips for the dough after adding wet ingredients to make choco-chip cookies since chocolate and peanut butter makes the best combination.

Last time I went grocery shopping, I found a bag of "Sifted whole wheat flour". It looked goo for baked so I bought it thinking of trying it. I sieved it once again anyway but the result of this flour was unbelievable. I even made dates and nuts bread and a sponge cake with sifted whole wheat flour, both came out so soft and fluffy.

Nutritional Information  (Approx) (per serving)
Energy  60 Calories
Fat 5 %
Carbohydrates 2 %
Dietary Fiber 1 %
Sodium 2 %
Vitamin A 0 %
Vitamin C 0 %
Calcium  1 %
Iron  1 %
Protein 1.1 Grams
Sugar 6 Grams

Eggs 2
Sugar 1/2 cup
Peanut butter 3 tablespoons
Olive oil  2 tablespoons
Vanilla essence  1/2 teaspoon
Wheat flour 1 cup
Salt a pinch
Baking soda/Fruit salt 1/2 teaspoon

  • Blend Eggs, Peanut butter, sugar, Olive oil/butter and Vanilla essence at high speed for 5 minutes.
  • Sieve together wheat flour, salt and baking soda/fruit salt. Mix well.
  • Combine the ground egg mixture and the dry ingredients. 
  • Mix well and knead the mixture into a soft dough. Do not knead for more than 5 minutes.
  • Wrap the dough in plastic wrap and refrigerate for 3 hours. 
  • Take a portion of the dough, roll it to a thin sheet and cut them to your desired shape for cookies. You can also make small balls out of the dough and flatten into cookie shapes.
  • Preheat the oven to 175 degree c. Place the cookie shaped dough on the lined and greased baking plate.
  • Baked them for exactly 8 minutes until the edges start turning brown. Let them cool and store in an airtight container.
  • Make sure to keep an eye on the cookies after 5 minutes while baking because they tend to brown easily. I baked them for exactly 8 minutes but some of my cookies were a lot browner at the bottom edges than I had wanted them to be. They did not taste any different though. 
  • You can replace olive oil with butter if you wish since adding butter will make them more soft and flaky.
  • If you are adding chocolate chips, make sure to add them while you combine the dry and wet ingredients since it will be hard to mix the chocolate chips into the dough after kneading.
  • There is one thing I skipped in this recipe which I usually do all the time, is adding a tablespoon of Nutella to the dough. it gives that amazing chocolaty peanut butter aroma and taste so much different. 
  • For the egg-less version, just skip the egg and replace with 2 tablespoons of whole milk. 

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