Tuesday, 12 February 2019
Oat peanut butter cookies
Have you seen jars of peanut butter powder in health shops as well as some supermarkets? Were you tempted to buy them? I picked the jars a few times from the shelves, but put them back thinking I would have liked to try it, if it were sold in small trial portions rather than big jars.
I have read about this product in the vegetarian/vegan food articles, and it seems to be all the rage among the fitness-obsessed influencers.
The latest Degustabox food box provided its subscribers with the chance of trying the powdered peanut butter.
There were two PBfit peanut butter powder sachets (24g each) in the box.
They call it "peanut butter without love handles", as it contains up to 90% less fat than traditional peanut butter, and about 1/3 calories.
I confess that I'm not a fan of healthy protein shakes and smoothies. I have tried many versions, and decided they are not for me. Fruit and ice cream smoothies are in a different league altogether; it's the protein smoothie bowls that I find unappetising - no matter how healthy they are supposed to be, sorry.
You can add one hundred hashtags like #fitnessmotivation, #girlswhoworkout, #fitandfab, #generationfightflab #leansquad #fitness4ever etc etc, I look at those images, and reach for the cookie jar. I'm not a fitness person, though I do walk miles and miles every day.
All my guys love home-baked cookies, so I knew what I was going to make with the powdered peanut butter.
Oat peanut butter cookies
1 pack (24g) peanut butter powder
60g caster sugar
80g (Stork) margarine
1 small egg
1tbsp golden syrup
1tsp vanilla essence
140g self-raising flour
1tsp baking powder
Cream the margarine with sugar and peanut butter powder in a mixing bowl. Add the oats, flour, golden syrup, vanilla and beat in the egg, mix well, forming the dough.
Pinch a big walnut-sized piece of dough and roll it into a ball, then flatten and place them on trays lined with parchment paper, foil or silicone baking sheet and bake for about 12 minutes until golden at 180C.
Don't overcook, they are still very soft when you take them out. If you keep them longer, they'll get crispy.
Golden syrup is optional, it's more of a binding ingredient, and could be swapped with a spoonful of any nut butter, or even add a bit more margarine.
I prefer to use margarine when baking cookies, as it allows them to keep their shape better. Butter makes the cookies more splattery, if that's the word. But if you are set against margarine, by all means use butter.
These are lovely cookies, and they didn't last long here. I think I might even buy a big jar of powdered peanut butter, as it's great for baking.
So, if you receive the Degustabox, and were not sure what to do with the powdered peanut butter, try these cookies. You're welcome! (singing in Maui's voice)
Adding my cookie recipe post to #KitchenClearout linky hosted by Cheryl at Madhouse Family Reviews.