In my opinion, the best two things ever made with peanuts (or groundnuts, as we call them here in India) are peanut butter and Indian style peanut-jaggery brittle called “chikki”. I know there are many who wouldn’t agree and I would love to know what your favourite peanut confection/ concoction is.
Cookies with peanut butter are probably as common as plain chocolate chip cookies or oatmeal cookies, and I’m sure that almost everyone who bakes has a peanut butter cookie recipe that they fall back on.
But I, who really enjoy peanut butter and usually have it in stock, have never ever made cookies with peanut butter before!
As many of you would have noticed, I have been absent from the virtual world for about a week now. I was away from Goa last weekend, and returned to find that my computer was dead! Well, it did make a couple of rather half hearted attempts at switching on before deciding the effort was too much and then died on me.
A rather sustained effort by experts in the matter finally brought my computer back to life, with a warning that they didn’t know how much more time it had.
I have decided to make the best of whatever time the computer and I have together and hope to be more consistent with all matters related to blogging.
I just accidentally discovered that today, the 24th of January, apparently is the National Peanut Butter Day (in the U.S.)! This is not to be confused with the National Peanut Butter Lovers’ Day on the 1st of March, the National Peanut Butter and Jelly Day which would be the 2nd of April or the National Peanut Day which is on the 13th of September!
In my mind, I can hear my daughter saying “Duuuh!” and I’m totally with her on this one.
Now I don’t really need a particular day to celebrate my love of anything but I needed to make some cookies and since “peanut butter” caught my eye, that’s the direction I went along.
As usual, the net threw up countless number of options. Most of the peanut butter recipes I looked seemed to require quite a bit a peanut butter (naturally!) but equal or larger amounts of butter as well.
I finally found this simple recipe which looked promising without all the butter the others required. It uses a bit of oil instead (which is still fat), but it looks like these cookies do need that.
I adapted this recipe to make it eggless and substituted some of the all purpose flour with whole wheat flour. I also reduced the sugar a bit.
I found the cookies slightly crunchy on the outside but a bit cake-like towards the centre, which I liked. What I liked most was that the peanut butter flavour was unmistakable but not too strong.
Here’s my eggless version of these cookies. I would recommend that you go through the original recipe and the reviews/ comments there before making these cookies.
3/4 cup granulated sugar
1 cup brown sugar
1/2 cup creamy peanut butter (I used crunchy)
1/4 cup water
1/4 cup oil (I use a rice bran-sunflower blend)
2 tspvanilla extract
1 tbsp powdered flax seed mixed with 3 tbsp warm water
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup semisweet mini chocolate chips
In a large bowl, combine first 8 ingredients. Using an electric mixer, beat at medium speed until the mixture is smooth.
Combine the all purpose and whole wheat flours, baking powder, baking soda, and salt in a small bowl. Stir with a whisk. Add this flour mixture to peanut butter mixture, stirring everything just until combined. Stir in the mini chocolate chips.
Drop dough by tablespoonfuls 2 inches apart on lightly greased baking sheets. I found the dough dry enough to roll into small balls and flatten them slightly.
Bake the cookies at 180C for 12 to 15 minutes or until golden. Cool on a wire rack and store in an airtight container.
This recipe gave me about 30 cookies (approximately 2 1/2” diameter).