SOURDOUGH PEANUT BUTTER COOKIES

 

While recently talking to another cookie baker who is a wonderful cook and also my sister-in-law, she mentioned what her favourite cookie is. It is a peanut butter cookie with oats and coconut. I was tempted to make her recipe but decided instead to deviate and make a peanut butter cookie with sourdough discard starter. I added oats and coconut instead of chocolate chips. The chocolate chips were tempting to add but having a kitchen helper who has four legs and likes to sample, chocolate is out of the equation. 

For the ingredients, you can add up to a cup of sourdough starter. I had only 3/4 cup available and just used that. I didn't add the full cup of sugar. I used about 3/4 cup of coconut sugar and 1/4 cup of stevia. The cookies are not too soft but are not crispy. The sourdough starter makes them more softer than a traditional peanut butter cookie. We all enjoyed sampling these cookies.

INGREDIENTS:

 

3/4 cup sourdough starter 

1 cup peanut butter 

1 cup butter, softened

1 cup brown or coconut sugar 

2 eggs 

1 tsp vanilla extract 

 

2 cups flour

1 tsp. baking powder 

1 tsp. baking soda 

1/2 tsp. kosher salt 

1 tsp. cinnamon 

 

1 to 2 cups chocolate chips  OR

1 cup rolled oats

1 cup unsweetened shred coconut

DIRECTIONS:

 

Pre-heat the oven to 350 degrees F.

 

In a medium size mixing bowl, mix the flour, baking powder and soda, salt and cinnamon.

In a large mixing bowl, mix the sourdough starter, peanut butter, butter and sugar.  Add the eggs and the vanilla extract and mix well.  

Add the dry ingredients to the sourdough mixture. Mix well. Add the chocolate chips or the rolled oats and the coconut. If the dough is not stiff enough add a bit more flour or rolled oats. 

Using a small cookie scoop or a heaping tablespoon, place each ball of dough onto a cookie sheet lined with parchment paper. Press gently down on each ball with a fork. The cookies will not spread but will puff up a bit. Bake for 12 to 15 minutes.  Makes up to 54 cookies.

PEANUT BUTTER MINI BITES

I got this recipe from a friend of mine, Bev, who is a great cook and baker. She has been making them over the years and has told me that they are really good. I needed no further encouragement and made them. I have provided a number of options in the ingredient list. I used chunky natural peanut butter, apple sweetened dried cranberries, agave syrup, roasted pumpkin seeds and regular size chocolate chips as that was what I had in my pantry. Since the holiday season is approaching, Bev uses M&M's for colour and slivered almonds when making them at this time of the year. I used agave syrup and I think honey hardens more than agave when setting in the fridge. I would use honey instead of agave next time when I make them. The peanut butter mini bites are very good, they are sweet and satisfying.

Mixing the batter.

Used a small cookie scoop to shape the bites.

INGREDIENTS:

1 cup large rolled oats
1/2 cup peanut butter or other nut butters
1/2 cup dried blueberries, cranberries or other dried berries 
1/4 cup liquid honey or agave
2 tbsp shelled sunflower or pumpkin seeds, or slivered almonds
1/2 cup mini chocolate chips

DIRECTIONS:

Mix together all of the ingredients. Chill for at least 30 minutes until the mixture is firm. Using 2 tablespoons, roll into balls. You can reduce the size and make mini bite size pieces by using a small cookie scoop. I made 25 mini bites. If the batter doesn't harden enough, you can put it in the freezer for a few minutes. These mini bites can be stored in the fridge or freezer. I plan on storing them in the freezer. They taste good right out of the freezer.

Adapted from sticktogether.ca

POWDERED PEANUT BUTTER

On several shopping trips to one locally owned grocery store I have seen this product on the shelf.  I decided to buy it as I was intrigued.  It is powdered peanut butter.  I know some of you don't eat peanut butter for several reasons including mould on peanuts, it may be non-organic and allergies.  This product is processed as the fat is reduced, there is some sugar added and it is made into a powder.

I still like it even if it is processed and made into a powder.  I have been adding a tablespoon to my overnight oatmeal recipe and I must admit it is quite enjoyable.  It may be healthier for me to add real  almond butter instead to my oatmeal but the lower fat and calorie option in using this product has captured my taste buds and waist line.  The company also makes a chocolate powdered peanut butter.  I haven't tried it yet. There are other foods you can add this peanut butter powder to including smoothies, pancakes, thai stews, cookies and other recipes where you would add peanut butter.

PB2: Powdered Peanut Butter

INGREDIENTS:

Roasted peanuts, sugar, salt.
Serving size: 2 Tablespoons (12 grams)
Calories: 45
Calories from fat: 13

Value 

• Total fat 1.5 g 
• Saturated fat 0 g 
• Trans fat 0.01 g
• Cholesterol 0.01 mg 
• Sodium 94 mg 
• Total carbohydrate 5 g 
• Dietary fiber 2 g
• Sugars 1 g
• Protein 5 g
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