00:00if you're looking for a delicious way to get more fiber in your diet then you have to try these
00:04peanut butter cookies that are fiber boosted they're gluten-free and it has brown butter
00:09and maple flavor in them only that it has around three grams of fiber in each cookie these are
00:15really delicious and i'm going to teach you guys how to make them thing you want to do is you
00:19want
00:19to brown your butter so i got about one in one full sticks of butter and i'm going to brown
00:23that
00:23till it becomes a deep amber color and i'm going to pour it into a bowl you need about 115
00:28grams
00:29of brown butter it's going to give it a rich nutty flavor to go along with the peanut butter and
00:34when
00:34we add that maple syrup on to the end of it it's going to make it absolutely delicious so you're
00:39going to mix that together once you get all those brown bits and then we're going to cool it for
00:43a
00:43little bit you want to cool it for about 15 minutes and once we cool it we're going to start
00:47whisking
00:47it aggressively so once you start whisking it's going to become like a soft consistency more like
00:53a soft and butter excuse me and this takes around maybe five minutes to do that um basically
00:59the ice crystals that from the frozen brown butter is going to whip it and it's going to look just
01:04like that so you're going to add in some sugar and then you're going to add in some brown sugar
01:09i have used dark brown sugar for this recipe i will mention that in the recipe notes below but
01:15basically just add some brown dark brown sugar excuse me and you're going to mix that now i tried
01:19to use my whisk to miss this and it did not work so definitely use a spatula so you can
01:24get a lot more
01:25smoother than you see right here so when i turn to the spatula you can see it combined a little
01:30bit
01:30more and it was kind of well combined by the time i added in the egg so you want to
01:34get it as smooth
01:35as you can no lumps no big crystals of sugar or big crystals of dark uh dark brown sugar and
01:42then you
01:42want to go in with that peanut butter this is one and one third cups of peanut butter this is
01:46soft
01:47um this is not all natural um but i'm sure you guys can use all natural with this and i
01:52did add some
01:53maple syrup on top of this as well also if you want to use crunchy peanut butter it really doesn't
01:58need that because it is quite crispy because of the gluten-free flour it is chewy as well so it's
02:04crisp and chew which you would get in like a normal chocolate chip chewy cookie with those good edges
02:10it reminds me of that so once you add in your peanut butter you're going to go in with some
02:14vanilla
02:14asterix about four teaspoons of vanilla asterix this is a lot of vanilla asterix if you do not like
02:19vanilla that much you can cut back a little bit but um it gives it a nice flavor it is
02:24situates that
02:25uh peanut butter flavor then you want to go in with about 90 grams of egg or one and one
02:31and a half
02:31uh large eggs that's what i use here and you want to mix that to as well combined you want
02:37it to be as
02:38smooth in between mixing all of these you don't need a hand mixer to do this you can use your
02:42hands
02:43which is what i'm using here and you see it's kind of getting well combined and smooth and from there
02:47we're going to start with our secret ingredient which is oats i have one cups of oats make sure
02:52they're gluten-free if it's you know on the thing most oats are gluten-free but you definitely
02:56want to double check if you have a gluten sensitivity as well and what i'm gonna do is i'm
03:00gonna use this there in order to blend up my oats now this is one of the most important steps
03:07you want
03:07to do a fine grind you don't want big chunks of oats in your final cookie so i'm doing this
03:12for
03:12about maybe a minute and i wanted to when i check it i wanted to see it's completely grind up
03:18and
03:18doesn't have any of those big pieces of oats i'm going to add one and two third cups of all
03:24purpose
03:24gluten-free flour to those oats and what we're going to do is just mix it together along with
03:29that we're going to add some baking soda and baking powder so first i got some baking powder going in
03:33then i got some baking soda going in and you want to make sure that's well combined and mixed thoroughly
03:38throughout the flour and the oats this is a super important step you want your cookies to come out
03:43nice and even and you want to make sure you have all of those in there as well so i
03:47just you know
03:48went over with the whisk and now i'm just slowly pouring it into my wet ingredients you know mixing
03:53conservatively you don't want to go too fast with this um you don't you don't run the risk of
03:58developing gluten because we're using gluten-free flour so that's one of the advantages of these cookies
04:03right here and that's why i'm going to be doing a lot more gluten-free recipes for you guys who
04:07have a gluten sensitivity but you don't want to over mix so this is about the consistency that you
04:12want for your peanut butter cookies and what i'm going to do now is kind of shield them so they're
04:17easier to work with and once there are shields you're going to do 60 to 63 grams of dough for
04:22each cookie now you can go smaller these are kind of big size cookies it's just depending on what you
04:27want you can do a tablespoon a teaspoon whatever you want but with those 60 to 63 grams of cookies
04:33i was
04:33able to make about 24 cookies in total so i'm going to shield these in the refrigerator for about 24
04:41hours and then the next day they should look like this they should be ready to bake so i'm going
04:45to
04:45line a baking tray with some parchment and all i'm going to do is make sure they're secured by putting
04:50some spray behind there and what you want to do is you want to evenly space out your cookies now
04:56um
04:56these will spread a little bit but they're not going to spread to where they touch you will see that
05:01in here so i'll say about two or three inches of space is about fine i did add some a
05:08little bit
05:08of raw sugar on top of it and i did make those imprints that you know the peanut butter cookies
05:13are famous for these on 325 for about 12 minutes and there you have it peanut butter fiber boosted
05:19cookies these cookies are delicious it has three grams of fiber in each cookie i know you guys will
05:25enjoy it if you guys like this video make sure you guys like and subscribe for more videos
05:30and when you try out this recipe come back to this and then make sure you comment how these
05:35peanut butter cookies tasted because i promise these are some of the best peanut butter cookies
05:38i've had in a long time and it's just not your basic peanut butter cookie they're brown butter
05:43flavor and maple syrup it's one of those keys that make these cookies over the top and delicious
05:48plus you're getting fiber so yeah check it out
05:50for
