A quick and healthier alternative to regular cookies.
INGREDIENTS:
smooth unsweetened peanut butter – 1 cup (270 gr)
Jerusalem artichoke syrup* – 1/2 cup
whole wheat flour** – 1/2 cup + 2 tbsp (75 gr)
baking powder (optional)*** – 1/2 tsp
dark chocolate chips (optional) – 2 tbsp (20 gr)
* you can use any other liquid sweetener, but the amount will be different (as some sweeteners can be thicker or thinner, as well as more or less sweet)
** you can use any other type of flour, but the amount will be vary too
*** if you don’t use baking powder the cookies will be soft and chewy in the inside but with a lightly crisp outer layer; with baking powder they will be crumbly in the inside and with the same crisp outer layer – so, some prefer the first kind of cookies and the other prefer second kind
WHAT TO DO:
1 mix peanut butter and syrup till smooth
2 in the other bowl mix flour and baking powder thoroughly
3 add dry ingredients to the peanut butter and syrup mixture, mix thoroughly again; the dough should be slightly sticky and elastic, if it’s too sticky add more flour, if too dry – more peanut butter and/or liquid sweetener
4 add chocolate chips to the dough and mix till they spread evenly
5 make a tablespoon and a half sized balls from the dough
6 bake 9-12 minutes, 350F (180C)
7 don’t touch until your cookies will be cooled completely
NOTES:
– store in an airtight container at room temperature up to 1 week
THANKS FOR WATCHING!
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MUSIC:
Audionautix – “Go Not Gently”
