Recently, Nikki T. shared with me information about a product she found called PB2. Dehydrated roasted peanuts. Yum, right? 85% less fat than ordinary, hydrated ones. Oh, YUM. Low-fat foods are always so AMAZING. (end sarcasm here…)
But part of me was intrigued. Especially when I checked it out online. People raved about the stuff. It wasn’t, however, easily obtained anywhere near me, and peanut powder didn’t possess the persuasive powers necessary to compel me to purchase it through the internet. And I thought that was the end of it.
Until I visited my local HEB and found this on the end of an aisle:
So I brought some home.
It’s been sitting on the counter for a while now, waiting for me to hit the appropriate combination of inspiration and desperation for something peanutty. That perfect storm hit today.
I hit the internet and found on the PB2 website some recipes, settling on Chewy PB2 Cookies. Looked easy enough. And 50 calories each? Oh, SO worth the effort. I hoped…
So. Mixed up all the drys in a bowl. The PB2 was aromatic and roasty smelling. Nice…but there was something lurking. An aftersmell that I couldn’t place. But not bad…
Then with the wets…
Still nice. Thick and sticky…and that aftersmell got a bit stronger. Still not bad. Still couldn’t place it, though. After adding the flour, things didn’t gel…had to spritz in more water. And more…
Finally, a dough appeared. But it was sticky. STICKY. Stickier than just regular peanut butter. I tried to do the cute and ubiquitous criss-cross fork pattern in one and got this:
After several sticky failures, I sprayed up the fork with some cooking oil and got what I was looking for…sort of.
Chucked them in the oven for ten minutes, and that aftersmell grew. It blossomed and floated about and finally I realized it. Chickpeas. There’s a definite dried, cooking chickpea-ish aroma in this stuff. Not unpleasant, but not what you’re looking for in cookies.
Out of the oven, they were pretty and puffy.
I couldn’t shift them off the Silpat for about thirty minutes. Just too puffy and delicate. Poked one to test it and it deflated.
When cooled, they were…okay. A bit crispy on the outside and chewy on the inside with a nice texture and tasty, roasty, peanutty flavor. Passable for peanut butter cookies. Pretty amazing for low-fat peanut butter cookies, though. So a success!
Not sure where to go now.
Peanut butter frosting? Oh. Yeah.