For a tasty and fool-proof recipe try these two ingredient (yes, you read that right), two bite, peanut butter cookies.
It doesn’t get much easier than this for a quick energy peanut butter cookie fix. I tried this months ago and was meaning to post. But I thought nah, nobody is going to believe you can make cookies this simply. But you can. Mind you, they tend to crumble more unless you add something like a little rice malt syrup to help bind them.
They have a lot of protein without the sugar. A win-win situation.
You will need:
- 1 cup natural 100 per cent peanut butter.
- 1 free range egg.
- Optional extras: salt, cacao nibs, cacao powder, rice malt syrup.
1. Preheat your oven to 350℉ (180℃) and pour your peanut butter into a bowl. Since it’s natural peanut butter and has no added emulsifiers, it should be a little runny. This will make it easy to stir.
2. Add your egg and stir. Keep going until it firms up to a cookie dough consistency – you should be able to roll it into a ball with your hands. “If you like a salty peanut butter, this is the right time to add a pinch of rock salt.
3. Take Tablespoon amounts of the mixture and roll into balls with your hands. Place on a lined tray and gently squash them to a disc shape. Use a fork if you like.
4. Optional: Add a tablespoon of cacao powder to half the remaining cookie mix. If you have it on hand, cacao makes these super rich. Almost like a peanut butter cup.
5. Pop your cookies into the preheated oven and bake for 10 minutes, or until golden brown with a slightly cracked surface.
That’s just the way this cookie crumbles.
Originally found on: Iquitsugar.com
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