(no subject)
I've been trying to cook and bake more at home. I tried a new cookie recipe tonight, and I thought the people here would be interested as it's gluten-free and based on slightly more "whole" ingredients.
I wanted to do chocolate chip, but we had no butter--it occurred to me, however, that last week I bought 1.75 pounds of raw peanut butter. (As in, pureed peanuts.)
So I found and tried this recipe:
1 c. organic peanut butter (can use creamy or chunky)
1 egg
1/2 c. raw sugar (I used your standard white)
1/2 c. brown sugar
1/2 c. chocolate chips
1 tsp. vanilla extract
Mix and bake at 350 until edges are brown. I don't know how many cookies it ought to yield, but for me it yielded about 12 quarter-sized balls that I squished out.
So I made it up. The dough is very, very, VERY crumbly--I may even add a whole other egg next time I make it just for binding purposes. It tastes delicious, however.
If you make them, do NOT shape the cookies as if they're drop cookies--you HAVE to flatten these, as there's no butter to melt and move everything down. The first batch I made are thus essentially balls, which while tasty, is a little awkward.
Just tried one from the first batch: DELICIOUS. The lack of flour makes them very cakey and crumbly, and they are delightfully light for a peanut butter cookie. The texture almost reminds me of a peanut butter fudge which makes sense, looking more carefully at the ingredients.
I imagine this could be very easily adapted to vegan by swapping the egg for applesauce, and if you have a peanut allergy, I bet almond or cashew butter would probably work just as well.
I wanted to do chocolate chip, but we had no butter--it occurred to me, however, that last week I bought 1.75 pounds of raw peanut butter. (As in, pureed peanuts.)
So I found and tried this recipe:
1 c. organic peanut butter (can use creamy or chunky)
1 egg
1/2 c. raw sugar (I used your standard white)
1/2 c. brown sugar
1/2 c. chocolate chips
1 tsp. vanilla extract
Mix and bake at 350 until edges are brown. I don't know how many cookies it ought to yield, but for me it yielded about 12 quarter-sized balls that I squished out.
So I made it up. The dough is very, very, VERY crumbly--I may even add a whole other egg next time I make it just for binding purposes. It tastes delicious, however.
If you make them, do NOT shape the cookies as if they're drop cookies--you HAVE to flatten these, as there's no butter to melt and move everything down. The first batch I made are thus essentially balls, which while tasty, is a little awkward.
Just tried one from the first batch: DELICIOUS. The lack of flour makes them very cakey and crumbly, and they are delightfully light for a peanut butter cookie. The texture almost reminds me of a peanut butter fudge which makes sense, looking more carefully at the ingredients.
I imagine this could be very easily adapted to vegan by swapping the egg for applesauce, and if you have a peanut allergy, I bet almond or cashew butter would probably work just as well.