PBJ cookie burgers

pbjcookies2For years now, our go-to recipe for peanut butter cookies has been an ultra-simple, easy to remember three-ingredient concoction of 1 egg, 1 cup sugar and 1 cup peanut butter.

They’re amazingly tasty for something so simple, but they have two main downsides:

A) Being cookies, I can never seem to eat just one (or even two).

B) They don’t travel well because they’re kinda crumbly.

bestveggieWell, I think our old standby has been replaced — by a recipe I found in The Best Veggie Burgers on the Planet, of all places.

Joni Marie Newman’s PB&J Burgers have six ingredients instead of three, but they’re still pretty simple: just PB&J, flour, and baking soda, powder and salt.

I like not using eggs or sugar, even though I know jam is mostly sugar. (In a future batch we may try making microwave jam and see if we can reduce the amount of sugar.)

But the best thing is that these cookies are deliberately big, designed to be burger-sized. And so even though they’re understandably high in calories (390), I figure I can decide whether or not to have one — preferably for breakfast or a substantial snack — and know what I’m getting into from the beginning, rather than having the calories (and guilt) sneak up on me with each extra cookie I consume.

pbjcookiesThe Recipe

1 cup peanut butter

1 cup jam

2 cups flour

½ teaspoon baking soda

½ teaspoon baking powder

1/8 teaspoon salt

Stir dry ingredients together, then add wet, forming into 8 burger-sized “patties” and place on parchment-lined baking sheet in 350-degree oven for 15-20 minutes or until tops are “nice and crackly.”

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