As you may know by now, my obsession with food doesn't stop at taste. It is a hunger for beauty, innovation, creativity, and health that drive my palate. Along with making meals that nourish the body and soul, I like to take pictures that create a sense of involvement and community. When looking through my baking, cooking, and photography experiences, I hope you feel like you're in the same room, seeing spats of oil or dust trails of flower sometimes in the corners.
Now. What the heak is a leavening agent? Turns out, baking powder and baking soda are in fact different.
Baking soda is known as sodium bicarbonate, and reacts with acids such as dairy or vinegar to produce a chemical reaction that results in carbon dioxide bubbles in our baked goods. These bubbles create space for air pockets and are the reason our cookies and muffins have a fluffy texture. In order to avoid a metallic aftertaste in your baked goods, always pair baking soda with an acid to induce the chemical reaction.
Baking powder, however already contains an acid and a base within its mixture, so therefore all you need to do is add water and the reaction will take place. This is why baking recipes almost always require you to mix the dry ingredients together well before adding the wet ingredients. The rest of the reaction happens when it is exposed to heat (in the oven).
Now let's make some cookies.
1/2 c. butter at room temperature
1/4 c. raw sugar mixed with 1 tsp. molasses (I use blackstrap molasses)
1/4 c. coconut sugar
1 c. natural peanut butter
1 egg (cage free, pasture-raised preferred // or substitute flax egg)
1/3 c. raw honey
1 Tbs. coconut oil at room temperature (slightly softened) *This ingredient may only be necessary if your peanut butter is dry. Some peanut butters have oil that you can mix in and would probably be sufficient enough for the cookie to be moist.
1 tsp. vanilla extract or bourbon vanilla extract
1 1/3 c. oat flower (make your own by blending dry rolled oats in blender until fine)
1 tsp. baking powder
1 tsp. sea salt
1/2 c. dark chocolate chopped into chunks (I like to use sea salt dark chocolate)
Preheat your oven to 350F when ready to bake.
Note that the dough needs to chill in the refrigerator for 1 hour prior to baking.
1. Cream the butter and sugars with a hand mixer in a medium-sized mixing bowl until fluffy.
2. Add the peanut butter, egg, honey, coconut oil (if using), and vanilla and continue to mix until well incorporated.
3. In a separate bowl, whisk together the dry ingredients, followed by the chocolate chunks.
4. Add the wet mixture to the dry, and mix with a spatula until just incorporated.
5. Place dough in the refrigerator for 1 hour in a covered bowl (use a lid or moistened paper towel to avoid drying out).
6. Line baking sheet lined with parchment paper or silicone baking mat
7. Scoop dough into about 1/8 cup measurements, and place at least an inch apart.
7. Bake about 8 minutes or until desired texture is reached. (ovens vary)
8. Let cool at least 5 minutes on the baking sheet before transferring to an air-tight container. *Will freeze well up to 3 months.
9. Make mini ice cream cookie sandwiches with the extras! Fill frozen cookies with softened ice cream and smash together like a sandwich.
Recipe adapted by Sara Forte's "Sprouted Kitchen"