What could be better than tea and biscuits?
These peanut butter cookies are soft on the inside and good on their own or with jam.
Makes 18 Cookies
Macros per cookie:
Calories 161, Protein 3.2g, Carbs 17.94g, Fiber 0.44g and Fats 8.44g
- 100g Soft Unsalted Butter
- 150g Crunchy Peanut Butter
- 150g Maple Syrup
- 1 Medium Egg
- 2 Tsp Cinnamon
- 1 Tsp Bicarbonate Of Soda
- 250g Plain Flour
You will need:
- Pre Heated Oven 180C
- Scales / Measuring Spoons
- Large Mixing Bowl
- Hand Held Electric Whisk
- 2 x Grease Proof Lined Baking Trays
Pop your butter, peanut butter and maple syrup in a bowl and mix with whisk until smooth
Add egg and cinnamon to mix and whisk until well combined
Add flour and bicarbonate and mix in with spatula until you have a well combined bowl of cookie dough
Break up dough into 18 even pieces a roll into balls
Flatten the balls on the baking tray and press down with fork in a cross pattern.
Pop in middle shelf of oven and bake for 8 – 9 minutes until golden
Remove from oven and leave to cool on the trays
These keep well in an air tight container for 3 days.