Multigrain Chocolate Peanut Butter Cookies With Cane Sugar

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“Mumma why are you not making any cookies, because of you I have to eat outside Junk†, These are the exact wording which came out of my 4.5 year old after returning from school. Now with this statement how can I not bake something special for my little monster?
So it’s the time to wear the apron and make an eye contact with my Morphy baby , which was staring me since two months. So I looked straight in to its eyes and said don’t worry sweetheart I’ll not disappoint you today. Let’s create something beautiful and delicious 😉
All right so I was set to bake a cookie, only question remaining was which one? And there it was a jumbo jar of peanut butter standing on slab winking at me. Lovely so I got my base ingredient “Crunchy Peanut Butterâ€. Rest was easy as all bakers know once you have your base ingredient; cookie is nothing but just a mix of flours and sweeteners.And if you are unsure just throw some dark cocoa and you are done.
Now let’s talk about some fun facts about peanut butter :
Peanuts aren’t nuts. They’re legumes. So it’s technically inaccurate to call it a nut butter, but it’s usually refered to one anyway.
It takes about 540 peanuts to make a 12-ounce jar of peanut butter.
Most peanut butters are vegan and gluten-free.
Modern Peanut Butter was invented as a source of protein for people with no teeth
Peanut butter is now a widely used instrument in the fight against acute malnutrition
January 24th is National Peanut Butter Day
Archibutyrophobia (pronounced A’-ra-kid-bu-ti-ro-pho-bi-a) is the fear of getting peanut butter stuck to the roof of your mouth.
Ah I can go on and all about peanut butter; this is the most consumed item in my house. We almost use in everything, be it with bread , with granola, in milkshakes and the list goes on And I am pretty sure everyone will agree on its health benefits compare to normal butter.
All right enough about peanut butter; let’s talk about other ingredients now. So these cookies are completely APF and refined sugar free. Thankfully even after 2 months of baking break I still can’t stand the sight of white sugar.
Phew lot of talking for such small recipe , now lets go straight to the reality .So here come my multigrain chocolate peanut butter cookies.
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Ingredients
- whole wheat flour 50 grams
- Finget Millet aka Ragi flour 50 Grams
- Jowar flour 50 Grams
- Cocoa Powder 2 tsp
- Baking powder 1/2 tsp
- baking soda 1/2 tsp
- Choco chips 2 Tbsp
- Peanut Butter 90 grams
- Unsalted Butter 80 grams
- Cane Sugare 130 grams
- Whole egg 1
- optional Icing peanut Butter 20 grams
- optional Icing White chocolate 20 grams
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Instructions
- Cream Unsalted butter,peanut butter and cane sugar till it becomes creamy.
- Add an egg and whisk for 2-3 more minutes
- Whisk all the dry ingredients except choco chips and add in butter sugar mix.
- Mix until everything combines well. Do not over mix.
- Fold in chco chips.
- Line a cookie tray and preheat oven to 180 degrees.
- Make small balls of cookie dough and shape them with fork
- Bake the cookies for about 15 -20 minutes.
- Cool them before decoration.
- Icing : Heat peanut butter and chocolate in microwave for about 1 minute. whisk it till smooth mix.Cool the mix and pipe it as you like.
Notes
- I tried with wholewheat as well and they turned out pretty yummy too. Use 150 grams ww flours in place of all other flours.
- Use any sugar you have in hand or you prefer to use.
- If you want those big spreadable cookies, increase BS to 1.5 tsp.
- Icing is completely optional and you can use any kind of chocolate
- Make sure egg and butter are on room temprature
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