My dear friend Christal introduced me to the (*ahem* healthy) dessert blog ‘Chocolate Covered Katie.’
Omg. I am in love.
I tried her recipe ‘Peanut Butter Gingerbread Chocolate Chunk Cookies‘ the other day and am trying hard to maintain self-control (a single cookie at a time). These are EASY, QUICK, and make a REASONABLY SIZED BATCH. Aka, not too small that it’s not worth the effort, nor too big that you over stuff yourself even if you can’t stop at one. Or two.
Here’s my adapted version of Katie’s recipe. I used spelt flour which resulted in these thin, light, cookies. And too much sugar, I would cut down on the sugar next time. But they were still amazing. I also went for the full 4 tablespoons of chocolate chips because… well… it’s been one of those chocolate-would-be-amazing kinda weeks.
Try it. These are so good!
Ingredients for 12-15 cookies:
– 1/2 tsp ginger powder
– 1/3 cup sugar*
– 1.5 tsp molasses*
– 3/4 tsp baking soda
– 3 tbsp spelt flour/gf flour (I imagine all purpose would give a denser more rounded cookie – the spelt gave an airy, light, thin cookie)
– 1/8 tsp salt
– 1/4 cup smooth peanut butter
– 1/4 cup almond butter
– 2 tbsp apple butter (or apple sauce)
– 1 tsp vanilla extract
1. Add the molasses to the sugar and mix together with a fork until you get a nice granules of sugar and molasses. This helps with the gingerbread-y flavour, although you can just use brown sugar if you don’t have molasses.
2. Mix all dry ingredients (minus chocolate chips together).
3. Mix nut butters, apple butter, and vanilla extract together.
4. Add wet ingredients to dry ingredients and mix with a spatula until blended.
5. Fold in chocolate chips.
6. Grease a baking pan and form cookie dough into balls.
7. Place in freezer for 10 minutes. In the meantime, heat oven to 350F.
8. Bake for 8 minutes, pull them out (they will look under done) and leave to cool (at least 10 minutes).
Chocolate Covered Katie recommends putting them into a glass container if you prefer crispier cookies and in a plastic container for chewier cookies. I’ve been keeping mine in plastic containers and two days later they’re almost as good as the day they were baked.