Sunday, 5 June 2011

Nut Butter Cookies

This recipe is one I found a while back on Annabel Karmel's website when searching for a Gluten Free Cookie Recipe.

To make 18 cookies, we needed

  235 g (8 1/4 oz) smooth peanut butter, at room temperature
165 g (6 oz) caster sugar
1 medium egg
1/4 tsp bicarbonate of soda
a large pinch of salt
165 g (6 oz) milk chocolate chips (or milk chocolate, chopped) 

The ingredients are quite limited but, as is usual, we did make a few changes!  Normally, we use any kind of nut butter instead of the peanut butter the recipe suggests - this week it was the turn of almond butter.  Also we only use 100g of chocolate drops plus ours were plain/dark ones (from Doves Farm.)
Having mixed the majority of the ingredients together, which was quite a work out for sous chef J as it's quite a dense blend, the chocolate chips were added...
 ...and then the mix was rolled into small, walnut sized balls and placed on a non-stick baking tray.  Before being flattened slightly and placed in the oven at 180ºC before being checked after 10 minutes.  The recipe states 12-15 minutes but experience has taught us not to wait that long, as nut butter can burn quite quickly... and as all ovens vary, we like to keep an eye on things!

Sous chef J declared that the cookies were done, so they were removed from the oven and left to cool on the tray for 10 minutes (remember to set the timer... you need to move them before they become too cold) and then put on a wire rack to completely cool.
A few of the cookies were packed and frozen for later consumption.... they're great for grabbing from the freezer and adding to a bag of picnic goodies as they'll be defrosted in time for lunch!
They freeze well and, as they have a high sugar content, they are good as a once in a while treat.  Made with dark choc chips like we do, they're also Dairy Free....

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