I baked these so hubby could take them with him to his poker game. I packed quite a big pack of cookies for 4 guys and they apparently gobbled them all up that night! Mind you, these are big cookies - who would've thought that a cookie dough the size of a 20 cent coin could blow up to be close to the size of an inner rim of a dessert plate?
These cookies are apparently low fat and gluten free. They're deliciously light and crumbly in texture. Hubs call them his "peanut butter crumble". Peanut butter is the main ingredient in this recipe so the cookies are quite rich and peanut-y. The dark chocolate chips found in them just add to their decadence.
Low Fat Peanut Butter Cookies (Makes 24)
(recipe adapted from this website)
1 cup peanut butter (I used light peanut butter)
1/2 cup light brown sugar
1 egg
1 1/4 tsp baking soda
1/2 cup dark chocolate chips
- Preheat oven to 180c, and line baking sheets
- Beat peanut butter and light brown sugar together until well blended
- Combine egg and sprinkle baking soda on top
- Beat the ingredients together until well combined
- Fold in dark chocolate chips
- Roll dough into approximately 1-inch balls, spacing them about 1.5 inches apart, pressing each dough slightly
- Put cookies in the oven for 10 mins (fan-forced), or until the cookies are lightly browned
- Remove the cookies from the oven when done. They will be soft to touch. Transfer these to your wire rack to cool completely before serving
These cookies should be stored in airtight containers at room temperature and could be kept for about 1 week (somehow I don't think these cookies will last 1 week coz they're really quite delicious and addictive).
These cookies are apparently low fat and gluten free. They're deliciously light and crumbly in texture. Hubs call them his "peanut butter crumble". Peanut butter is the main ingredient in this recipe so the cookies are quite rich and peanut-y. The dark chocolate chips found in them just add to their decadence.
Low Fat Peanut Butter Cookies (Makes 24)
(recipe adapted from this website)
1 cup peanut butter (I used light peanut butter)
1/2 cup light brown sugar
1 egg
1 1/4 tsp baking soda
1/2 cup dark chocolate chips
- Preheat oven to 180c, and line baking sheets
- Beat peanut butter and light brown sugar together until well blended
- Combine egg and sprinkle baking soda on top
- Beat the ingredients together until well combined
- Fold in dark chocolate chips
- Roll dough into approximately 1-inch balls, spacing them about 1.5 inches apart, pressing each dough slightly
- Put cookies in the oven for 10 mins (fan-forced), or until the cookies are lightly browned
- Remove the cookies from the oven when done. They will be soft to touch. Transfer these to your wire rack to cool completely before serving
These cookies should be stored in airtight containers at room temperature and could be kept for about 1 week (somehow I don't think these cookies will last 1 week coz they're really quite delicious and addictive).
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