double nut butter blondies

Posted by on Jul 12, 2012 in tasteovers by jackie | 1 comment

Makes 24 servings: 1 blondie each

I crave salty stuff! But occasionally I simply gotta have a sweet treat—a fresh-baked-from-the-oven one. Of course, it’s not in my nature to simply make anything the way it’s supposed to be prepared. So I transformed traditional peanut butter cookies into non-traditional blondie-like bars. I actually tend to savor bars more slowly than cookies–and enjoy them more. How about you?

These (exactly!) 100 calorie homemade bites are tastier than the original thanks to extra spices and emphasis on the nuttiness. You’ll find here unrefined peanut oil and pure almond extract, plus a more interesting mixture of two types of nut butters, not just one. But perhaps the most unique ingredient is avocado; it acts like butter, but it’s better.

Calories Saved: 50

1 cup + 2 teaspoons whole-wheat pastry flour
1 teaspoon ground ginger
3/4 teaspoon sea salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground cayenne pepper
2/3 cup + 1/4 cup turbinado sugar
1/2 cup mashed Hass avocado
2 tablespoons unrefined peanut oil
1/4 cup creamy no-salt-added roasted almond butter
1/4 cup creamy no-salt-added roasted peanut butter
1 large organic egg
1 3/4 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
24 natural almond slices (optional)

  1. Preheat the oven to 375°F.* Lightly spritz a 8- by 8-inch baking pan with cooking spray and dust with 2 teaspoons of the flour; set aside.
  2. Whisk together the remaining 1 cup of flour, the ginger, salt, baking soda, baking powder, and cayenne pepper in a medium bowl; set aside.
  3. Add the sugar, avocado, oil, almond butter, and peanut butter to a large bowl. Blend on medium speed with an electric mixer until well combined. Add the egg and extracts and blend until creamy. Add the flour mixture and blend on low speed until well combined.
  4. Evenly spread the dough into the prepared pan using a flexible spatula. If desired, top with the almond slices. Bake until the edges begin to brown, about 18 to 20 minutes. Transfer to a rack to cool. Cut into 24 pieces and serve.

Per serving: 100 calories, 5g total fat, 1g saturated fat, 0g trans fat, 10mg cholesterol, 115mg sodium, 14g total carbohydrate, 1g dietary fiber, 8g sugars, 2g protein

*Summertime energy-saving tip: Bake these nutty blondies in the evening or early in the morning instead of during the hottest part of the day.

 

The “Before” Recipe

classic peanut butter cookies
Adapted from http://www.landolakes.com/recipe/928/classic-peanut-butter-cookies

Makes 24 serving

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup firmly packed light brown sugar
1/2 cup salted butter, softened
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1/2 cup white sugar

  1. Preheat the oven to 375°F. Whisk together the flour, baking soda, baking powder, and salt in a medium bowl; set aside.
  2. Add the brown sugar, butter, and peanut butter to a large bowl. Blend on medium speed with an electric mixer until creamy. Add the egg and vanilla and blend until well combined. Add the flour mixture and blend on low speed until well combined.
  3. Add the white sugar to a small bowl. Form the dough into 48 balls, about 1-inch each. Roll each in the sugar. Place them on ungreased cookie sheets, about 1 1/2 inches apart. Flatten each using a fork to form criss-crosses. Bake until lightly browned, about 10 minutes. Transfer cookies to a rack to cool.

Per serving: 150 calories, 7g total fat, 3g saturated fat, 0g trans fat, 20mg cholesterol, 150mg sodium, 20g total carbohydrate, 1g dietary fiber, 14g sugars, 2g protein

 

Tasteover Tips

  • For extra nuttiness, use an unrefined nut oil and pure almond extract; consider using various types of nut butters—or mix a couple together for interest
  • Mash Hass avocado and use in place of part of the butter in a recipe for a buttery-like richness and creamy texture
  • Add spices for flavor intrigue in baking, such as ginger for its sweet spiciness and cayenne pepper for surprise ticklish “heat”
  • Try whole-wheat pastry flour in place of all-purpose flour for to enhance nuttiness and color depth
  • Pick turbinado instead of white granulated or brown sugar for a more natural sweetness

 

One Comment

  1. Looks yummy! I want to try this recipe some time this week. I also like that it shows nutrition fact. Thanks for sharing.

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