I wanted to create a flourless, but protein power packed tasty cookie as a snack for work and then this gigantic cookie was born. Soft and chewy but full of flavor.
1 cup smooth creamy peanut butter (I am sure cashew butter will be as good, which I intended to use, but had none available)
1/3 cup brown sugar in the raw (natural turbinaro sugar)
¼ cup maple syrup
1 teaspoon caramel extract
½ teaspoon baking soda
¼ teaspoon pink Himalayan salt
2/3 cup shredded coconut (preferably unsweetened)
1/3 cup pistachios (if you wish, you can chop them into smaller pieces, although I did not)
¼ cup chocolate chip morsels
1/3 cup craisins (dried cranberries)
½ cup cubed chopped dates
Preheat oven to 350F and line 2 baking sheets with parchment paper.
Using an electric mixer, cream the peanut butter, sugar, maple syrup, and caramel extract.
Beat in the baking soda and salt
Mix in all other remaining ingredients to form a ball of dough.
Place in fridge or freezer for ±10 minutes.
Use a tablespoon and spoon out a heaped spoon at a time.
Space on the baking sheets about 3+ inches apart.
Slightly flatten the dough with the back of a wet spoon.
Bake for ±10-12 minutes (depending on your oven), or until the cookies turns golden brown around the edges.
Leave on the baking sheet to cool completely.
Bakers notes: Next time, either make smaller cookies or leave more space between the dough as they do spread a lot!
Own creation, prepared, tried and tested by: Esme Slabs
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