Makes 24 / Named for the rock group Red Hot Chili Peppers, whose vocalist petitioned chef Mäni Niall, author of Sweet & Natural Baking (Chronicle Books), for a dairy-free peanut butter cookie.
Recipe Ingredient Details:
1 cup whole-wheat pastry flour
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
1 cup unsalted, nonhydrogenated, smooth peanut butter, stirred well
3/4 cup liquid fruit juice reduction or fruit juice concentrate
1 teaspoon vanilla extract
1 cup malt-sweetened chocolate chips
1 teaspoon vegetable oil
Position oven racks in center and top third of oven and preheat to 350°F. Lightly spray two large baking sheets with cooking spray.
In medium bowl, whisk together flour, baking soda and salt. In second medium bowl, mix peanut butter, fruit juice reduction and vanilla with mixer on high speed until combined. Reduce speed to low and gradually beat in flour mixture just until a soft dough forms.
Using a level tablespoon of dough for each cookie, roll dough into balls. Place balls 2 inches apart on baking sheets. Using a fork dipped in water, press a criss-cross pattern into each ball, flattening to a 2-inch round.
Bake until tops are lightly browned, about 10-12 minutes. Halfway through baking, switch sheets on top and bottom racks. Cool cookies for 2 minutes on baking sheets, then transfer to wire racks to cool completely.
To dip, melt chocolate chips with vegetable oil in double boiler over hot water. Tip pan; dip cookie halfway into pooled chocolate. Place on baking sheet lined with wax paper; refrigerate 15 minutes until set.
Recipe Additional Notes:
From Sweet & Natural Baking (Chronicle Books) by Mäni Niall.
Photography by: Laurie Smith
Calories 125,Fat 7,Perfat 49,Cholesterol 0,Carbo 13,Protein 4,Fiber N/A,Sodium N/A
Mon, 2012-07-02 17:56