Crazy long recipes with exotic ingredients that take hours to prepare is not really out thing.
So, when our marketing executive Alyssa mentioned you could make ACTUAL COOKIES out of just peanut butter and egg, we had to try it.
Lo and behold, it really works! These cookies taste like peanut butter with the soft, decadent texture of a melting moment. You can also whip them up in 10 minutes, making them our new go-to afternoon snack (packed with protein, sans the sugar).
Want to learn how to make them yourself? Alyssa and our recipe development assistant Hannah demonstrated this easy-as recipe right here in our office kitchen.
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 180℃ (350℉ or Gas Mark 4) 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,” says Alyssa.
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,” Alyssa says.
3. Take teaspoon amounts of the mixture and roll into balls with your hands. Place on a lined tray and gently squash them to a disc shape. “I like to use a fork,” says Alyssa. “But you can try anything you have lying around in the kitchen to make a pretty pattern.”
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. Decorate! “We’ve sprinkled our cookies with cacao nibs and salt, but buckwheat groats, cinnamon or a drizzle of melted chocolate would also work well,” says Alyssa.
If you want to get really fancypants, you could add a dollop of our Raspberry Chia Jam for PB&J cookies. Of course, these are all optional!
6. Pop your cookies into the preheated oven and bake for 10 minutes, or until golden brown with a slightly cracked surface.
7. Eat! If you find your cookie, er, crumbles, don’t worry. Alyssa notes: “The texture is supposed to be like a melting moment. But you can add a little rice malt syrup to bind and sweeten if you like.”
Salty and soft-baked, they are perfect fresh out of the oven with a glass of icy cold milk. Nobody will guess just how healthy these protein bombs really are!
We originally published this post in October 2016. We updated it in December 2016.
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