For this recipe, I opted for low-sodium creamy peanut butter, but you can experiment with crunchy or other nut butter variations available in the market. The multigrain flour used here is a combination of wheat, oats, soya, maize, and psyllium husk flour, sourced from an Indian store.
This particular recipe yields 24 cookies. I divided the batch, creating twelve plain cookies and an additional twelve featuring chocolate chips – a personal indulgence for my love of chocolate. Enjoy these homemade peanut butter cookies that not only taste great but also offer a wholesome twist with their multigrain and honey-infused goodness
Recipe
Ingredients
- 1 cup Peanut Butter
- 1 cup Honey
- 1 tsp Egg
- 1 tsp Vanilla extract
- 1 tsp salt
- 1 tsp Baking Soda
- 2 cups Multigrain Flour
Method
- Preheat the oven to 350°F and prepare a baking sheet by lining it with parchment paper.
- In a fresh bowl, combine peanut butter and honey, whisking them together.
- Introduce an egg and vanilla extract into the mixture, stirring thoroughly.
- Incorporate salt, baking soda, and multigrain flour into the bowl.
- Mix the ingredients well until they form a cohesive dough.
- Shape the dough into small, uniform-sized balls.
- Arrange the dough balls on the parchment paper.
- Gently press each ball with a fork.
- Optionally, place chocolate chips on top of the flattened dough balls.
- Bake at 350°F for 10 to 12 minutes, taking care not to overbake as honey can burn quickly.
- Allow the cookies to cool completely.
- Indulge and savor the delightful homemade treats!
