Taken from http://sallysbakingaddiction.com/2014/06/06/flourless-peanut-butter-brownie-cookies/
This recipe is da bomb. The best cookie recipe I've tried and I especially like it because it's not overly sweet, has no flour nor butter (which I hope makes it less caloric), yet still tastes amazingly moist. Most importantly, no chilling required! What's not to love?
Only mistake with my picture was that I forgot that these cookies do not spread so I had to press remove them from oven ans press them down with the back of fork. The chocolate chips were melting by then and u can see the messy end result. Don't be a ditz like me and do it before they go in.
I practically followed the recipe to a T (so I won't be reposting the ingredients or method).
Only alterations made were:
1) I used ½ cup of choc chips instead of 3/4 cup peanut butter chips as recommended since a) i felt that there's enough butter going in and 2) i dont have them. But it turned put better this way. I fully intended to squidge the remaining 1/4 cup on top of the soft cookies when they first come out from the oven for that professional look but trust me, ½ cup of chips is a lot, so much so that there was hardly enough batter to hold them together!
2) I used a slightly heaped Chinese soup spoon (equivalent to 1 tbsp + 1 tsp or 4 tsp volume) worth of batter to equate to 1.5 tbsp. I got 15 cookies.
3) I baked at 175 deg C for 10 minutes.
Alternative recipes
1) half and half: http://thebigmansworld.com/2015/08/14/3-ingredient-flourless-peanut-butter-nutella-cookies/
2) 4 ingredients http://www.recipe4living.com/recipes/four_ingredient_nutella_peanut_butter_cookies.htm
3) Swirled with peanut butter chips http://freshaprilflours.com/2015/06/24/nutella-swirled-peanut-butter-chip-cookies/
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