Sunday, August 30, 2015

Peanut Butter craze pt.1

I have this thing with food where I am obsessed with one ingredient and try to make as much different recipes with it. The next three weeks will be all about peanut butter. So if you like that sh*t, you're in for a treat! If you're not, I promise you, pumpkin season is upon us!

My peanut butter obsession started when I discovered that you can throw it in a blender (recipe here) and have a Snickers tasting smoothie. To go on, I decided to try and make peanut butter cookies. I brought them along to my first book club meeting (which was a blast) and blew everyone off their socks. Plus, I made these once together with my mother-in-law, who once managed to destroy a microwave just by turning it on. So if she can do it, I'm sure you can!

1 1/4 cup flour (all-purpose)
1 tsp baking soda
 3 tbsp peanut butter
1/2 cup vegan butter (I use Alpro Soya)
1 cup dark brown sugar
2 tsp vanilla extract
1 tbsp maple syrup
1 tbsp water A pinch of salt

Preheat the oven to 180°C. Line your baking sheets with parchment paper.
Beat peanut butter, butter, sugar, vanilla, maple and water until fluffy. I use my kitchen aid of this. Keep beating and add flour (sifted), baking soda and salt. If you find your dough too dry, you can always add some extra water. Scoop 1 tbsp of dough mixture on your baking sheets. Press with the palm of your hand. You can always add the typical peanut butter cookie texture using a fork.
Bake for 14 minutes and let cool on the baking sheet.