Protein-Packed Peanut Butter Cookies boast 3.5 grams of protein per cookie. Made with unprocessed sweeteners and sprouted garbanzo bean flour. These are not your mama’s peanut butter cookies.
Not Your Mama’s Peanut Butter Cookies
Whenever I am invited to a gathering and asked to bring food, I almost always bring my Kale & Brussels Sprout Salad with Toasted Almonds and these cookies. Boasting 3.5 grams of protein per cookie, these babies fly off the plate. Additionally, the recipe is easy to prepare, using an entire 16 oz container of peanut butter for easy measuring. The secret protein-packed ingredient, that sets these above all other peanut butter cookies, is the Sprouted Garbanzo or Chickpea flour . Ultimately, sprouted flour is easier to digest. Plus…they are delicious.
The Benefits of Using Sprouted Grain Flour
Grains and legumes are not easily digested. Unfortunately, they contain phytic acid and enzyme inhibitors that will need a neutralizer in order to break down the complex proteins and sugars before cooking. Phytic acid is a plant’s natural protection against predators. Although it is great for plants, it blocks nutrient absorption in humans. Moreover, pre-soaking, or sprouting, also unlocks nutrients and makes them more available to the body. Think of it like a predigesting of your food so that nutrients can easily be absorbed and assimilated into the body. The less strain food has on the body, the more easily digestion occurs. Ultimately, health is all about the digestion.
- 1 8oz package of Kerrygold butter (2 sicks)
- 1 1/2 cups unprocessed sugar such as Sucanant or Coconut Sugar
- 1/2 cup pure maple syrup
- 1 16 oz container crunchy, unsweetened peanut butter
- 2 free range organic eggs
- 2 tsp pure vanilla extract
- 2 cups sprouted chickpea/ Garbanzo bean flour
- 1 tsp sea salt
- 1/2 tsp baking soda
- 1/2 tsp cardamom
Preheat oven to 350° and line a baking sheet with parchment paper.
In a standing mixer fitted with the paddle attachment, cream together butter, sugar, and maple syrup on medium speed for about 5 minutes.
Add peanut butter and blend an additional minute.
Beat in the eggs, one at a time along with the vanilla until smooth.
In a separate bowl, measure out the Garbanzo flour, salt, bakin soda, and cardamom and whisk together.
Incorporate the dry ingredients into the butter mixture in 3 batches until the batter is thouroughly moistened.
Using a cookie scoop, drop out twelve evenly-spaced balls out onto the cookie sheet. You could press them with a fork at this point, but i like my cookies more rounded than flat.
Bake in oven for 15 minutes or until golden brown.
Makes about 36 (3 dozen) cookies to share.
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