I’ve been back at school for a few weeks now, and I have been DYING to put our toaster oven to use for some baking. I have also been thoroughly enjoying the desserts in the cafeteria. -cough-
There was only one way to fix this. I needed to find a recipe for something delicious, and make sure it’s also not the worst thing for me to put in my body. Being at school also threw in another curve ball: I don’t exactly have a fully stocked kitchen here. I do, however, have a cafeteria that serves maple syrup and chocolate chips (and peanut butter, but I opted for the natural route today, so I went and bought some), so that’s half of the ingredients right there.
So about the healthy thing. 6 WW points isn’t that bad. It’s not amazing. But it’s also definitely not that bad. If you make the cookies half as big as mine (I got 9 out of this batch and they’re pretty decently sized), then that makes it 3 points which is actually awesome. So apart from point values, the healthy thing about this recipe is that it has no refined sugar, no butter, and it’s pretty low carb. Between the egg and the peanut butter, it’s packed with protein. Honestly, you could eat this for breakfast.
For the record, the chocolate chips are not included in the point value. If you add them, you’re gonna have to do your own math depending on what brand of chocolate chips you use. If you’re looking for the healthiest option, unsweetened dark chocolate is the way to go.
Anyway, here’s the full list of what you need. It’s not much!
- 1 cup peanut butter
- 1/2 maple syrup
- 1 egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking sofa
- 1/4-1/2 cup chocolate chips (optional)
- Parchment paper
The batter is gonna be very moist. Don’t be alarmed! Chuck it in the fridge for at least a half hour and then it’ll be solid enough to work with.
When you’ve let your dough chill, preheat your oven (or toaster oven!) to 350 °F. Leave plenty of room between then on a greased or parchment-lined baking sheet. If you’re like me and need to work little-by-little (3-by-3), make sure to put the dough back in the fridge when you’re not using it.
Spoon out a hefty tablespoon and put them in for 10-12 minutes. The longer they go for, the less chewy they’ll be.
PROTIP: If you’re using a toaster oven, try turning the tray around half way through. I find that they don’t cook particularly evenly (the back cooks faster than the front for some reason), so this definitely helps.
They’ll be soft when you first take them out, so leave them in the tray for a couple of minutes before moving them to a wire rack. I used the rack from the toaster oven!