I am not a fan of peanut butter but today I am sharing with you all absolutely addictive Bakery Style Healthy Peanut Butter Cookies. These are made with Whole Wheat Flour, Non refined - bura shakar. Also they are low in butter with only 2 tbsp or 30 grams of butter.
The texture is crispy on the edges and soft in the middle. No creaming, just one bowl to make these. I used low sweetener home made peanut butter for this which was super easy and creamy.
AuthorRitika NarulaCategoryBaking, Cookies/ Biscuits, RecipeDifficultyBeginnerHealthy Peanut Butter Cookies with whole grains, non refined sugar and home made peanut butter
Place Peanuts in a baking tray in a single layer. Toast in otg at 200 degree Celsius on a toast mode/ both rods on for 15 to 20 minutes. Stir the tray or toss the peanuts every 5 while baking. This ensures even roasting.
Once they turn slightly brown take out and place the peanuts in a kitchen towel and rub it under the towel using hands to remove the skin.
Once it is cooled. Reserve 1/2 tbsp of toasted peanuts for placing on top of the cookies.Place rest in a mixer and pulse twice. If required add 1 tbsp sweetener of choice
Now use grind function and grind for a couple of times. It will release oil and form smooth paste . The thick and smooth peanut butter is ready.
Chop Dark Chocolate and place it in the fridge. We will place the Chocolate just before the cookies are to be baked. This will prevent them from melting in the OTG.
Preheat OTG or microwave in convection mode or toast mode at 190 degree Celsius for 10 minutes.
In a bowl, take whole wheat flour , baking powder , baking soda , milk powder and sweetener . Mix well
Add in chopped cold butter to it. Rub it into flour with your fingertips till it resembles coarse sand.
Add in Vanilla Extract and peanut butter and bring the dough together .
Add water gradually and bring the dough together without kneading.
Take 1 tbsp measure and scoop the cookie dough and roll it into a ball
Lightly grease baking tray or line with parchment paper.Place on a baking tray. Flatten it slightly.
Place 3 to 4 toasted peanuts on top of the cookies.
Place cold choco chunks on top of all the cookies
Repeat process of making dough balls , flattening it in the tray till the dough is finished
Bake at 190 degree Celsius for 18 to 20 minutes in convection mode or both rods on mode . Mine took around 24 minutes to bake perfectly.
They are done when they turn brown from bottom and around the edges. Also they look set from the top.
Let cool on a baking tray for 5 minutes. Be careful they will be soft when baked. Cookies turn crispy on cooling
Transfer on a wire rack for complete cooling. Store in an airtight container
(1) You can use store bought peanut butter too and adjust the sweetness of cookies as per the sweetness of the peanut butter you are using.
(2) use of milk powder is optional, skip it if not having it and replace water with milk to make dough.
(3) Be careful when roasting peanuts in OTG as they burn fast. It is better to do roasting when you have other work in the kitchen. I did it at the time of preparing the lunch. That ways it is easier to stir it now and then .
(4) If the cookies are soft on cooling, bake for additional 5 minutes by clock.
Ingredients
Directions
Place Peanuts in a baking tray in a single layer. Toast in otg at 200 degree Celsius on a toast mode/ both rods on for 15 to 20 minutes. Stir the tray or toss the peanuts every 5 while baking. This ensures even roasting.
Once they turn slightly brown take out and place the peanuts in a kitchen towel and rub it under the towel using hands to remove the skin.
Once it is cooled. Reserve 1/2 tbsp of toasted peanuts for placing on top of the cookies.Place rest in a mixer and pulse twice. If required add 1 tbsp sweetener of choice
Now use grind function and grind for a couple of times. It will release oil and form smooth paste . The thick and smooth peanut butter is ready.
Chop Dark Chocolate and place it in the fridge. We will place the Chocolate just before the cookies are to be baked. This will prevent them from melting in the OTG.
Preheat OTG or microwave in convection mode or toast mode at 190 degree Celsius for 10 minutes.
In a bowl, take whole wheat flour , baking powder , baking soda , milk powder and sweetener . Mix well
Add in chopped cold butter to it. Rub it into flour with your fingertips till it resembles coarse sand.
Add in Vanilla Extract and peanut butter and bring the dough together .
Add water gradually and bring the dough together without kneading.
Take 1 tbsp measure and scoop the cookie dough and roll it into a ball
Lightly grease baking tray or line with parchment paper.Place on a baking tray. Flatten it slightly.
Place 3 to 4 toasted peanuts on top of the cookies.
Place cold choco chunks on top of all the cookies
Repeat process of making dough balls , flattening it in the tray till the dough is finished
Bake at 190 degree Celsius for 18 to 20 minutes in convection mode or both rods on mode . Mine took around 24 minutes to bake perfectly.
They are done when they turn brown from bottom and around the edges. Also they look set from the top.
Let cool on a baking tray for 5 minutes. Be careful they will be soft when baked. Cookies turn crispy on cooling
Transfer on a wire rack for complete cooling. Store in an airtight container
(1) You can use store bought peanut butter too and adjust the sweetness of cookies as per the sweetness of the peanut butter you are using.
(2) use of milk powder is optional, skip it if not having it and replace water with milk to make dough.
(3) Be careful when roasting peanuts in OTG as they burn fast. It is better to do roasting when you have other work in the kitchen. I did it at the time of preparing the lunch. That ways it is easier to stir it now and then .
(4) If the cookies are soft on cooling, bake for additional 5 minutes by clock.