World-Changing Agave-Sweetened Peanut-Butter Chocolate-Chip Cookies
About a year and a half ago I gave up refined sugar (for the most part).
On the way home from a bridal shower where I’d come alive from an anti-social stupor after snarfing a large piece of the shower cake, Leigh said to me, “maybe we should give up the refined sugar for a while.”
Like the addict I was I lost it. “You can’t do that! There’s sugar in everything! It’s just not possible.”
After about 5 minutes of rationalizing, I heard myself and realized I had a problem. The two of us laughed hard and decided maybe we should give up the sugar for a while. (By the way, refined sugar isn’t in EVERYTHING.)
Being the pastry freak that I am, this was a challenge. The hardest part was dessert after dinner. As my grandfather always says, “you must have a little gliko (Greek for ‘sweet’) after every meal!” So, I set to work researching the best, most natural, least processed sugar-substitute that I could use in baking, and started searching the internet for recipes. I settled on agave and found a great peanut butter chocolate chip cookie recipe that I modified to use agave instead of a fruit-sweetener.
These cookies keep me sane. I make them practically all the time so that there have been very few days in the last year when these cookies haven’t been in the house. When I bring them to work, arguments can break out if I don’t bring one for everyone. I know at least one other person who is nearly as fanatical as I am about making these cookies. She uses these to control her diabetes. Don’t worry though, even with the whole-wheat flower and nut butter, there’s nothing medicinal about how these cookies taste. The might be the best thing ever. I’m just saying.
I consider them open-source, so let me know if you make improvements on the recipe.
No-Sugar Peanut Butter Chocolate-Chip Cookies:
– 1 cup natural style nut butter. I use unsalted peanut but you could use salted if you like better (you can also use almond)
– put 2 tablespoons of water in a 2/3 cup measure. Add agave syrup to fill the 2/3 measure (I prefer dark, but light works too)
– 1 generous tsp vanilla
– 1 cup whole wheat pastry flour (For wheat-free, sub barley flower, or oat. For gluten-free sub quinoa flour.)
– 1 1/2 tsp baking soda
– 1/2 tsp salt
– About 3/4 cup grain sweetened chocolate chips – or dark chocolate chips if you can’t find grain sweetened
Oven to 350 degrees, parchment paper on two cookie sheets (or butter them, or use nothing at all). Mix wet ingredients in mixer, add dry ingredients, beat until combined. Stir in chocolate chips. Make balls with heaping Tbsp of dough, then squish with a wet fork to get the traditional pattern. I use all the dough to make 12 cookies. I bake Exactly 10 minutes if I want them chewy. (These are easy to overcook due to their color – so watch closely, and take out when they are just barely browning on top. Maybe start with 8 mins and check the underside of one cookie, just to be safe. For barley, oat or quinoa, you might want to bake longer.)