3-in-1 Peanut Butter Cookies, Muffins, and Bread



I was craving peanut butter so badly last night!… I decided to make something with peanut butter. I started out making cookies (inspired by a recipe by Amy from Simply Indulgences and also another recipe that I’ve seemed to misplace) but the dough came out more bread like soooooo I decided to experiment and see!
So I ended up making a small pan of about 12 cookies, a tin of 6 muffins, and mini loaf pan of bread! They all came out gorgeously! Yum!
In the future, I would use agave or honey instead of stevia and decrease the water amount accordingly. See the recipe for details on that. I also would like more peanut butter taste. So I would sub 1/4 c. more peanut butter for the “butter”.
In order of taste and texture, my favorite was the bread. I know, you’re thinking, “But I thought that they are all the same batter?” To me, it definitely seems to make some difference though in the texture and just plain mood of the recipe :). Try it out. You decide!
3-in-1 Peanut Butter Cookies, Muffins, and Bread

Ingredients:

1/4 c. Earth Balance or butter (softened on the counter or for about 3 secs in the microwave)

3/4 c. creamy natural peanut butter or other nut/sun butter
1/2 c. applesauce
1 egg
1 c. water and 1-1/2 t. stevia OR 1/2-3/4 c. agave and 1/4-1/2 c. water if needed*
1/2 t. baking powder
1/8 t. salt
1/2 c. oats (gf if needed)
2 c. flour (whole wheat, gluten free mix, etc, I used whole wheat this time since I have to eat gluten this week)
1 t. vanilla
Preheat oven to 350 degrees F. Cream 1/4 c. “butter” with peanut butter. Add the egg and applesauce. Add the agave if using. Next, Add the flour, baking powder, salt, flour, oats, and vanilla, and stevia if using. Stir. If it needs more water add and stir again. Batter should be pretty thick almost like bread dough but not quite. 🙂 If making cookies, scoop onto greased cookie sheet. If making muffins, scoop into greased or paper-lined muffin tins. If making bread, scoop into regular or medium bread pans. For cookies, cook for about 10-15 minutes. For muffins and mini loaves of bread cook for about 20-25 minutes. For a full loaf of bread cook for about 25 minutes and then adjust accordingly until the top is firm and when check it with a toothpick it comes out clean. Enjoy hot out of the oven or cooled if you can wait! : )
*You could experiment with using regular sugar in this if you wanted. I think brown sugar would be wonderful in this. Just adjust the water ratio accordingly to get the right thickness and wetness in the dough.
I submitted this to Amy’s Slightly Indulgent Mondays.
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