Peanut Butter Kisses
Originally from the Skippy peanut butter label, this is a healthified version of a cookie that requires refreshingly few ingredients and fabulously little effort. Only the beating of the egg whites will bring you a few minutes of trouble—and that’s if you do it by hand.
Peanut Butter Kisses come out softer than most cookies and are just scrumptious. They're particularly good warm. I used a big spoon to get them onto the cookie sheet but, in hindsight, a teaspoon would have been a better choice. If you use the smaller spoon, expect about 30 little cookies.
As far as those pesky leftover egg yolks go, do what I did and use them to make a hair conditioner: combine with 2 tablespoons of olive oil, apply to clean, damp hair, leave on for 5 minutes, and rinse out with cool water. It must be cool water so that you don’t scramble the eggs in your hair—because that would be gross. Cool water is a good thing at the end of your shower anyway because it will close up your pores and keep your hair shiny. If that sounds too messy for you, freeze the yolks for later use.
Prep Time: 10 Minutes
Cooking Time: 25 Minutes
Yield: About 15 Cookies
Ingredients:
½ Cup Natural Peanut Butter, chunky or smooth
1/3 Cup Agave Nectar or Maple Syrup
2 Egg Whites
1/8 Tsp White Vinegar
Preheat oven to 300 degrees. In a small bowl, whisk together peanut butter and sweetener until smooth. In a separate bowl, beat egg whites and white vinegar until mixture holds stiff peeks. You can do this by hand or with a mixer, but it will take a few minutes. Once egg whites are stiff, gently fold peanut butter mixture in until just barely mixed. Drop spoonfuls onto a greased baking sheet and bake for 20 minutes or until lightly browned.
Categories: Wheat Free or Optional,Snacks,Dairy Free or Optional,Soy Free or Optional
oh don't those look easy and delicious? as the weather cools my desire to bake definitely shows up...
Reply to this
Oh I am off to make these right now!! A healthy PB cookie!! Thanks! My children will thank you!
Reply to this
I overcooked my first batch, but still enjoyed them. I undercooked my second batch and loved them. Thank you!
Reply to this
I made these cookies for my fiancé and I last night and I have to say THANK YOU!!! They are delicious and healthy...what could be better?
Reply to this
mmm tasty, mine only took 12 min to cook. I'm thinking almond butter do you think it would work the same?
Reply to this
almond butter would be delicious...
Reply to this
We love these cookies and are ready to move on to some variations. I have some pumpkin left in the refrigerator. Do you think I could sub it in for peanut butter and add some pumpkin pie spice or do you think it would be too wet?
Reply to this
well this is a lovely coincidence. yes, i do think canned pumpkin would be too wet -- but today's pumpkin butter MAY work. the fact that it's simmered for 30 minutes thickens it quite a bit. i would skip the sweetener in the cookie recipe too, since the pumpkin butter is sweetened (which also helps with the ration of liquid to other ingredients) and you won't need to worry about spices, since they'll already be in there. please let me know if you do this! and if it works!
Reply to this