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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

SOFT, CHEWY, CHUNKY PEANUT BUTTER COOKIES Recipe

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This recipe for SOFT, CHEWY, CHUNKY PEANUT BUTTER COOKIES is from TEACHERS OF GOOD THINGS * THE BOOK OF RUTH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup raw sugar
1 teaspoon vanilla
3 tablespoons milk
1/2 teaspoon salt
1 cup brown rice flour
1/2 cup mashed banana
Directions:
Directions:
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 chia or flax egg
(1 tablespoon ground chia or flax powder + 3 tablespoons water)
1 cup chunky (or creamy, your choice!) peanut butter
1 teaspoon potato starch (optional, for moistness)

Preheat oven to 350 degrees.

First, make your ‘egg’ by combining 1 tablespoon ground chia seeds (or flax) and 3 tablespoons water. Let it sit for about 10 minutes to gelatinize; in the meantime, prepare the rest of the dough. In a large mixing bowl, combine mashed banana, peanut butter, sugar, and vanilla. Mix well using a fork or whisk.When chia egg is ready, add that and the milk to the bowl. Mix to combine. Finally, throw in the salt, baking powder, baking soda, flour and potato starch.

Mix very well using a fork, a strong wooden spoon, or your hands. Just make sure there are no clumps of dry ingredients anywhere in there and that everything is well mixed.

Spoon balls of cookie dough onto a non-stick baking sheet. Slightly flatten with the back of a spoon. Bake at 350 degrees for 10-12 minutes, or until edges firm up and slightly brown.
Number Of Servings:
Number Of Servings:
16-20
Preparation Time:
Preparation Time:
30 - 40 minutes
Personal Notes:
Personal Notes:
but as He who called you is holy, you also be holy in all your conduct, because it is written, “Be holy, for I am holy.” ~ 1 Peter 1:15-16

 

 

 

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