Last Saturday I had a baking marathon at my place. Originally I was going to bake my Macarons on Saturday but then my friend "P" (who has bought a killer oven recently) mentioned that she would love to try out some "healthy" cookies and then another friend "B" was also interested in some of my "egg-less" recipes. So we decided to bake till we brake (or break :D).
I have some really good "whole-wheat" cookie recipes which I often make and since its summer vacation time, with the kids at home and constantly hungry, we decided to add peanut butter to make the cookies more "kid-friendly"...he he..and it worked. The kids absolutely loved them and gobbled them all up within hours. Now that's what I call a successful batch. We also made a batch of whole-wheat-oatmeal-muesli cookie (will post later) and a chocolate cake (egg-less).
If you like slightly soft and chewy peanut butter cookies (as opposed to crisp and crunchy ones) with a rich peanut flavour, then this is the recipe for you.
Whole-Wheat Peanut Butter Cookie
Adapted from Baking Bites
Ingredients:
1 1/2 cup (165 grams) whole wheat flour (atta)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (115 grams) unsalted butter, room temperature
1/2 cup (100 grams) brown sugar
1/2 cup (115 grams) caster sugar
1 egg
1/2 cup (115 grams) peanut butter, smooth or crunchy
1 teaspoon vanilla essence
Method:
Preheat oven to 190 degree Celsius. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the wheat flour, baking soda, baking powder and salt.
In another bowl, beat butter and sugars (brown and caster) together until light and fluffy. Add egg, peanut butter and vanilla and beat until incorporated. Stir in the flour mixture and mix until everything comes together.
Shape the dough into 1 inch balls and place them on the prepared baking sheet, allowing room for the cookie to spread. Make a criss-cross pattern by slightly pressing the dough with a wet fork, flattening it slightly.
Bake for 10-12 minutes or until the cookies are slightly brown around the edges. Remove from oven and let cool on the sheet. Once completely cooled, store in an airtight container.
I have some really good "whole-wheat" cookie recipes which I often make and since its summer vacation time, with the kids at home and constantly hungry, we decided to add peanut butter to make the cookies more "kid-friendly"...he he..and it worked. The kids absolutely loved them and gobbled them all up within hours. Now that's what I call a successful batch. We also made a batch of whole-wheat-oatmeal-muesli cookie (will post later) and a chocolate cake (egg-less).
If you like slightly soft and chewy peanut butter cookies (as opposed to crisp and crunchy ones) with a rich peanut flavour, then this is the recipe for you.
Whole-Wheat Peanut Butter Cookie
Adapted from Baking Bites
Ingredients:
1 1/2 cup (165 grams) whole wheat flour (atta) 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (115 grams) unsalted butter, room temperature
1/2 cup (100 grams) brown sugar
1/2 cup (115 grams) caster sugar
1 egg
1/2 cup (115 grams) peanut butter, smooth or crunchy
1 teaspoon vanilla essence
Method:
Preheat oven to 190 degree Celsius. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the wheat flour, baking soda, baking powder and salt.
In another bowl, beat butter and sugars (brown and caster) together until light and fluffy. Add egg, peanut butter and vanilla and beat until incorporated. Stir in the flour mixture and mix until everything comes together.
Shape the dough into 1 inch balls and place them on the prepared baking sheet, allowing room for the cookie to spread. Make a criss-cross pattern by slightly pressing the dough with a wet fork, flattening it slightly.
Bake for 10-12 minutes or until the cookies are slightly brown around the edges. Remove from oven and let cool on the sheet. Once completely cooled, store in an airtight container.
Delightful cookies! Great to bake with friends, at least you get to share the bakes without feeling guilty finishing all the calories!! Hehe!
ReplyDeleteI usually try to share my bakes. As it is m forever fighting a (losing) battle with my weight.
DeleteThese sound very virtuous...it obviously means that you can eat more!!! Lovely looking cookies! :-)
ReplyDeleteYup! You can have fun without feeling guilty :D
DeleteThis is definitely a recipe for us! Looks so inviting & irresistible! My sons can gobble these delicious cookies within minutes! I have teenage sons, remember!! Believe me they can certainly EAT! LOL Have a nice day & a hug bear hug to you, Anuja! :)
ReplyDeleteI hope your sons will enjoy these and the good part is, it doesn't require much time or efforts :D.
DeleteA super big hug to you too dear.
Delicious cookies and they just look perfectly made.Yum!
ReplyDeleteThanx Alida :D.
DeleteHave a nice day!
You had me at peanut butter!! An absolute favourite of mine :) I also love the sound of a baking marathon - now that's my kind of marathon! 2 of my friends have recently run proper 26.2 miles marathons - I was exhausted just watching!
ReplyDeleteI know Ros you adore peanut butter :D.
DeleteBravo to your friends. Congratulate them on my behalf and make a super batch of cookies for them :D
Baking marathon! Those are the best kinds of marathons! I love it :)
ReplyDeletei saw jasline baked some peanut cookies too recently and now seeing yours again, i'm really craving for some now!! you said that you're going to apply for a visa, right? then all of us here will start a baking marathon when you're here!!
ReplyDelete