I usually make cookies on weekend to pack it in the snack box for my kid during the week. But cookies do have a considerable amount of fat even though I try to reduce it as much as possible. So recently, when I happen to come across peanut butter cookies here, I wanted to give it a try.
Peanut butter along with whole wheat it makes a wholesome snack. I have used homemade peanut butter which has no added sugar. Also, the criss-cross pattern on a typical peanut butter cookie makes them look so pretty.
3/4 cup + 1 tbsp smooth peanut butter
1/2 cup powdered sugar (I added couple of tbsp of sugar more as my homemade butter had no added sweetener)
2 tsp vanilla extract
1/4 cup + 2 tsp milk
1cup + 2 tbsp whole wheat flour (atta)
1/4 tsp baking soda
1/4 tsp baking powder
1/8 tsp salt
Mix together peanut butter, sugar, vanilla and milk. Mix well so that all the ingredients are combined well.
Separately sieve together atta, baking soda, baking powder and salt. Add this atta mixture to the peanut butter mixture and form a soft dough. Chill the dough for 15 minutes in the fridge.
Meanwhile, preheat the oven to 180 degree Celcius.
Make balls with the dough. (I used 1 tbsp as my measurements as I prefer smaller cookies.). Press the balls onto the parchment lined cookie tray making a criss-cross pattern.
Bake for 8 to 10 mins. The cookies will be soft on the top and the edges will be deeper in colour when the cookies are done. Time taken for baking varies from oven to oven and also depends on the size of the cookie, so adjust accordingly. Cool the cookies on the cooling rack and keep them in airtight containers on cooling completely.
Note : I halved the recipe given above and got around 12 cookies.