I tried a version of these at my good pals house who is trying to bring her daughter up eating very little refined sugars. Anyone with small folk will know this is no mean feat. Sugar seems to whittle its way into anything and everything these days so I was keen to develop a sugar free go-to that I could make with Ned any day of the week. This recipe is so flippin easy I can't tell you. Three ingredients are at the core. Three ingredients that always seem to be in your dry store - which is a bonus. I can't tell you the amount of times I've said we'll bake on a rainy day only to find I'm missing one key ingredients. By all means experiment with different nut butters but I have found peanut butter seems to have the right holding consistency. You can always make these a little more naughty by adding dark chocolate chips, which is rich in antioxidants. We also love adding a good gloop of Marshmallow Fluff which keeps them gluten free. But most of the time we keep it simple with just the protein rich peanut, perfect for a post work out snack or energy boost come 4pm.
SERIOUSLY GOOEY PEANUT BUTTER COOKIES
- 240g peanut butter (smooth or crunchy, your call)
- 80ml maple syrup
- 1 level teaspoon of baking powder
- Pre-heat oven to 180C
- Mix all the ingredients really well in a small mixing bowl, do this for a good minute or so to thicken up.
- Divide the mixture into 8-10 dollops on a tray lined with baking parchment
- Bake for 8-10 minutes
- Leave on baking tray to cool (you can also squish down a bit if you so wish while they are hot) for a good 10 minutes before transferring to a cooling rack.