Healthy Jambalaya Cookies

I might have gone a bit far in the cookie genre department here, but somewhere out there I know that some people will appreciate the combination of the three most popular cookies of all time:

1. Chocolate Chip
2. Oatmeal Raisin
3. Peanut Butter*

I also know that somewhere out there the same mixed up people that want their three favorite cookies baked into one will appreciate that the recipe is a healthy one. It’s a real achievement, I do believe, to take three sinful things, ask them to get together in a threesome, and end up with something relatively wholesome. I aim to please.

*ANNOYING INGREDIENT ALERT: this recipe calls for peanut butter powder, which is really an amazing thing because it takes the fat out of the PB- but I admit that it’s annoying because it’s probably not sitting there waiting for you in your cupboard. Oh well. You can get it in a good/specialty grocery store (they do sell it at Whole Foods). I was lucky enough to have a friend who works for PFC give me a container (thanks, Dottie!)… so you could always order online.

Adapted from PB2’s recipe…

3/4 cup all-purpose flour
3/4 cup dried peanut butter powder (PB2)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter
3/4 cup sugar
1 egg
1/2 cup rolled oats
1/2 cup raisins
1/2 cup dark chocolate chips or chunks
1. Preheat oven to 350°, and line two baking sheets with parchment paper.
2. In small bowl, mix together flour, peanut butter powder, baking powder, salt and cinnamon.
3. In a medium bowl, cream butter and sugar until light and fluffy with a stand mixer, then beat in egg. Gradually mix in dry ingredients and oats. Stir in raisins and chocolate chips/chunks. Scoop or drop by tablespoons onto prepared sheets and bake for 10-12 minutes, until lightly golden brown. Cool for several minutes before removing from the pan, then cool completely on wire rack before storing.
Tips:
- No peanut butter powder? I don’t think you can make these cookies. Sorry.
- Dark chocolate? It really is healthier for you. BUT if you don’t have (or you just don’t like it), go nuts with semi-sweet or bittersweet. Or milk chocolate, of course.
- Too jambalya-ish? I know, there’s a lot going on in these cookies. You could always skip the chocolate.
- Chocolate on the tops of cookies is always an option, like I did here. I admit that I regret doing it a bit, because the cookies don’t store as well with a blob of chocolate on top- even after they cool down. (I used Valrhona chocolate- YES, I splurged. Chocolate is so worth it.)
- Like cookies softer? Bake a little less than the 10 minutes. Crispy critter? Bake longer. Magic!
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January 19th, 2013 | More Sweets Please | 2 Comments | Tags: Chocolate, Cookies, Oatmeal, Peanut Butter

2 Responses and Counting...

dottie 01.19.2013

These turned out great!!! I didn’t realize that the powdered pb could work this well in baking.
More Sweets Please

I think the powdered PB might become my favorite new baking ingredient… watch for more experiments!