I do love making and eating a salty related treats that aren’t sickeningly sweet, taking it down with a warm tall glass of milk, while watching my favorite Tv series. This is becoming one of my favorite routines after a long busy day. There is nothing a warm glass of milk cannot fix.
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Let’s talk about Peanut Butter, shall we?
We’ve all been culprits of snacking on peanut butter like its a tub of your favorite flavored ice-cream. Trust me, when I run out of snacks in the house and I find myself too lazy to go outside to get more, I will take out a spoon and dip that spoon into a jar of peanut butter. Especially the crunchy kind, with bits of peanuts inside, it’s too addictive. When it comes to spreading it on toast, I prefer the silky smooth peanut butter, just to avoid those weird tears.
This brings me to ask you some important questions about your choice of the types of peanut butter you personally prefer.
- What’s your favorite brand when it comes to peanut butter?
- Do you have a specific brand or the brand isn’t your main concern but rather the applicability of the butter?
- Is the ingredient/s content more important to you? If so, why?
- Let my audience and I know, what qualifies for you to purchase a certain type of peanut butter?
Personally, when it comes to peanut butter, the brand isn’t my first priority, rather its applicability. Where am I using it? How am I using it? and Why am I using that particular consistency for peanut? These are the top most questions I ask myself before making any rush purchase decisions. Once these questions have been answered, I use my own money to purchase and sample the different varieties that are available. Based on my experiment and experience with results, I am in a better position to advocate for that particular brand of its quality and performance through a review with my audience.
Speaking of which, the crunchy version of Peptang’s ( the brand) new peanut butter creation is becoming my favorite. I’ve use it on toasted bread and now on this heart shaped cookies and I can positively advocate for it. On both of these occasions, its results has been amazing and cannot wait to push the limit further. It’s still in its early stages to give it a 5 star rating, but we might be heading there.
With that said, now let’s talk about one important ingredient that stands out. Fully Hydrogenated soya bean oil.
Do you know the main reason why hydrogenated soya bean oil is added to peanut butter? Well, its to prevent the natural oils found in peanut butter from separating, rising at the top of the jar while at room temperature and preserve freshness.
Fully hydrogenated soya bean oil doesn’t generate trans-fats, yet yields some of the very same functional benefits of partially hydrogenated oils. Fully hydrogenated fats help reduce rancidity, resulting in longer lasting shelf stability.
Trans fats can be naturally occurring in animal-based foods (such as in milk, cheese, beef and lamb) or “man-made”. The “man-made” trans fats are created by adding partially hydrogenated oils (PHOs) to foods and can be harmful to our blood cholesterol levels. In the past, PHOs were often added to foods for taste and texture, as well as to extend the shelf life of foods.
Peanut butter is a delicious and nutritious food that comes in a variety of formulations to meet every preference. Choose the peanut butter that you like best. By comparing labels, you can find the brands that meet your taste preferences. Remember that a little added salt, sugars, and fat, doesn’t change the overall nutrition of peanut butter very much – and none contain harmful trans fats.
Now, let’s dive in to this recipe.
Making “Peanut Butter Heart shaped sugar free cookies”
Prep time: 20 mins Bake time: 12 mins Total time: 32 mins
Yields: 15 Cookies Serves: 3 to 4 persons
- 1.5 cups of all-purpose flour
- 1 cup of Lakanto Golden
- 1 cup of peptang’s crunchy peanut butter
- 1 teaspoon of Black Juice Vanilla bean paste – Baker’s edition
- 1 teaspoon of baking soda
- 1 egg at room temp
- 1/2 cup of melted & cooled salted margarine
Important tools Used:
- Electric hand Mixer
- An oven
- baking trays
- Oven thermometer
- wire whisk
- mixing bowls
- measuring spoons
- Rubber spatula
Step 1: Preheat the oven at 180 degrees Celsius.
Step 2: Sift part of the dry ingredients – Using a large sieve, pass through the baking soda and flour to aerate the mixture, then set the mixture aside.
Step 3: Mix the wet first and then to the dry ingredients – In another large mixing bowl, add in the cooled melted salted margarine and Lakanto golden. Mix the two together for 1 minute. Once combined, add in the egg and peptang’s crunchy peanut butter.
NOTE: If you’re using a natural peanut butter without stabilizers make sure to mix really well after opening the jar. The oil heavy top of that jar will make very runny cookies.
Mix all of them together until well combined. Add in the sifted dry ingredients to the peanut butter mixture and fold in the mixture until all the flour has completely been covered. The texture should be very pliable just like plasticine.
NB: There is no need to chill the dough but if you want to make the dough ahead and chill it the cookies will bake up just as nicely.
Step 4: Shape and pattern the cookie dough – First pinch out the cookie dough to a size and quantity of your liking. Shape it first into a circular ball, then place it on a flat surface and press it down, then take your index and thumb and pinch the bottom into a V shape to start creating the pointy part of the heart. The top part, make a small cut and separate them slightly, to make the curve that shapes the heart shape. Using the back of the fork, press and make crisscross patterns then Repeat the same steps for the remaining pieces of dough.
Step 5: Bake in a preheated oven at 180 degrees celsius for 12 mins.
The cookies will be VERY soft just out of the oven so let them rest for 10 – 15 mins. Once cooled they will be firm enough to handle and quite delicious.
Step 6: Optional – Melt some chocolate to make a ganache. I’ve chosen to use dark chocolate.
Step 7: Cooling for baked cookies.
Step 8: Drizzle and decorate with the chocolate ganache to the cooled and baked cookies.
Step 9: Serve and enjoy with a tall warm glass of milk.
My take on the results:
I like it very much. What a crowd pleaser. Its not too sweet, which is what I go for when it comes to some desserts like cookies. A very gentle cooling effect that’s got from Lakanto Monkfruit Sweetener. Its a healthier, natural sugar free option that I’m obsessed with and can easily vouch for without a doubt in my mind. The peanut flavor is just a ball of sunshine and perfect when enjoyed while warm.
This cookie is CLASSIC for a reason.
Make sure to store them in an airtight container for a week.
Try it out, tag us on your beautiful creations – #TastieDineRecipes and we will be more than happy to repost your creations on our social pages.
Until next time, bon appetite!