If you do not have a peanut butter allergy, then how do you not love peanut butter? Peanut butter contains the antioxidant resveratrol, which provides anti-aging benefits. This nut butter is also high in protein and fiber, which stabilizes your blood sugar levels, and helps you feel full quick. You can enjoy a treat and eat a cookie and actually stop.
Peanut Butter Chocolate Soy Cookie Recipe (Makes about 3 Dozen)
Ingredients:
1/2 - Cup Unsalted butter
3/4 - Cup Crunchy Peanut Butter
1 - Cup Arrowhead Mills® Soy Flour (if you do not care for soy, use 1 1/4 C all purpose flour)
1/2 - Cup fine baker's sugar
1/2 - Cup Brown sugar
1 - Egg
1/2 - Teaspoon Baking Soda
1/2 - Teaspoon Baking Powder
1/2 - Teaspoon Vanilla
3/4 - Cup Ghirardelli ® 60% Cacao Bittersweet Chocolate baking chips
Instructions:
In a mixing bowl, beat softened butter and peanut butter on Medium-High for 30 seconds.
Add 1/2 Cup of the soy flour, sugars, egg, baking soda and powder, and the vanilla.
Beat these ingredients until well combined. Then beat your remaining soy flour.
Add chocolate chips and mix in.
Chill dough in refrigerator for 30 minutes, or quickly for 15 minutes in the freezer.
Form the dough into balls with a 1" inch cookie dough scoop. Place the dough balls 2" inches apart on a baking sheet lined with parchment paper.
Bake in a 375 degree oven for about 9 minutes. Until you see the edges are just lightly browned.
Cool the cookies on a wire rack. Cookies are soft and chewy with a little crunch, when you bite into
the pieces of peanut. Enjoy!
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