OK GUYS, TODAY I'M GOING TO BE
SHOWING YOU HOW TO MAKE
ONE OF MY MOST POPULAR
RECIPES OF ALL TIME
ON AUDREYDUNHAM.COM
FOUR INGREDIENT SOFT
PEANUT BUTTER COOKIES.
NOW IF YOU'RE
ANYTHING LIKE ME,
PEANUT BUTTER COOKIES
GO WAY BACK TO CHILDHOOD.
THEY'RE SO GOOD,
SO COMFORTING
THERE'S JUST SOMETHING
ABOUT THAT FLAVOR
THAT BRINGS YOU RIGHT BACK TO
THE GOOD OLD DAYS, RIGHT?
BUT TODAY I'M GOING TO BE
SHOWING YOU
HOW TO MAKE A RECIPE
THAT'S SO SIMPLE,
YOU WON'T BELIEVE IT.
HONESTLY,
THERE'RE NO WET AND
DRY INGREDIENTS SEPARATED,
IT'S LITERALLY JUST FOUR
INGREDIENTS INTO A BOWL.
SO SIMPLE,
SO EASY.
OK, LET ME SHOW YOU.
NOW, FIRST WE'RE GOING
TO BE STARTING WITH
OF COURSE,
THE STAR INGREDIENT,
OUR PEANUT BUTTER.
IF POSSIBLE, YOU WANT
TO GET THE TYPE
WHERE THE ONLY
INGREDIENTS ARE PEANUTS
AND MAYBE A LITTLE
BIT OF SALT.
SO WE'LL GET THAT
INTO OUR BOWL
AND YES, YOU CAN
USE OTHER NUT BUTTERS
BESIDES PEANUT BUTTER
IF YOU LIKE.
I ACTUALLY LOVE THE
TYPES OF NUT BUTTERS
THAT BLEND A WHOLE BUNCH OF
DIFFERENT TYPES OF NUTS
AND SEEDS ALL TOGETHER,
BECAUSE THEN YOU'RE GETTING
A NICE VARIETY OF NUTRIENTS
AND OMEGA-3s
AND SIXES.
TO SWEETEN, WE HAVE
SOME MAPLE SYRUP
AS FAR AS I'M CONCERNED, 
ANY RECIPE THAT INVOLVES
MAPLE SYRUP
IS OFF TO A GREAT START.
AND I SHOULD SAY,
LOOK FOR THE
PURE MAPLE SYRUP,
NOT THE IMITATION
PANCAKE SYRUP.
FLIP THAT BOTTLE OVER.
THE ONLY INGREDIENT SHOULD
BE MAPLE SYRUP.
IT MAKES A BIG DIFFERENCE
IN THE FLAVOR
AND, OF COURSE,
THE QUALITY.
NEXT WE HAVE
GARBANZO BEAN FLOUR,
AKA CHICKPEA FLOUR
I LOVE THIS FLOUR!
AND I'M USING IT MORE AND MORE
AS TIME GOES ON.
SUPER HIGH PROTEIN,
SUPER HIGH FIBER FLOUR.
IT'S REALLY, REALLY VERSATILE
I USE IT IN A
TON OF RECIPES
NOW, I'M STARTING WITH JUST
ABOUT A HALF A CUP
BUT WE MAY NEED MORE LATER.
NEXT, WE NEED SOME SALT
I WILL SAY, I START WITH JUST
A QUARTER OF A TEASPOON
BUT IF YOU KNOW FOR SURE
THAT YOU PEANUT BUTTER
DOESN'T HAVE ANY ADDED SALT
OR IF IT'S VERY,
VERY LOW IN SALT,
YOU'RE PROBABLY GOING TO
WANT TO GO AHEAD
AND ADD AN EXTRA
QUARTER TEASPOON
OK, THAT'S IT.
START STIRRING.
ALRIGHT, LET'S GET
THAT NICE STIR
AND YOU WILL START TO SEE
IT ALL COME TOGETHER
REALLY NICELY.
AND THEN ONCE YOU HAVE IT
PRETTY MUCH ALL
MIXED TOGETHER,
YOU NEED TO MAKE A DECISION.
TAKE A LOOK AT THE
CONSISTENCY OF YOUR DOUGH
AND ASK YOURSELF
COULD I MAKE DOUGH BALLS
WITH THIS BATTER
THE WAY IT IS?
IF THE ANSWER IS NO,
THEN YOU'RE GOING TO
WANT TO ADD
MORE GARBANZO BEAN FLOUR
I ALMOST ALWAYS DO.
SO WE START
WITH A TABLESPOON
AND STIR IT IN.
OK, I THINK I COULD ACTUALLY
USE ANOTHER TABLESPOON.
IT REALLY DEPENDS ON HOW
RUNNY YOUR NUT BUTTER IS.
I ACTUALLY USED
ONE NUT BUTTER
WHERE IT WAS A BLEND OF
ALL THOSE DIFFERENT
NUTS AND SEEDS,..
AND IT REQUIRED AN EXTRA
FOUR TABLESPOON
OF GARBANZO BEAN FLOUR
BUT YOU REALLY WANT TO DO IT
ONE AT A TIME
TO SEE HOW MUCH YOU NEED.
AND WHAT'S AMAZING IS THAT 
THAT EXTRA GARBANZO
BEAN FLOUR
DOESN'T AFFECT THE
FLAVOR AT ALL
STILL VERY DELICIOUS,
SO SWEET. 
PRETTY THICK...
JUST LIKE THIS.
::LAUGHTER::
IF YOU HAVE THE TIME,
YOU'RE WELCOME TO ALSO
STICK THIS IN THE FRIDGE
FOR ABOUT FIVE
TO TEN MINUTES
TO MAKE IT EVEN EASIER
TO ROLL INTO BALLS
BUT, I'M GOING TO JUST GO
FOR IT THE WAY IT IS.
I LIKE TO LINE MY BAKING SHEETS
WITH PARCHMENT PAPER
JUST BECAUSE IT MAKES
CLEANUP SUPER EASY
AND IT ENSURES THAT THOSE
COOKES WILL NOT STICK.
BUT, IF YOU HAVE A
RELIABLE NON-STICK SHEET
YOU'RE GOOD TO GO.
START ROLLING THEM
INTO LITTLE DOUGH BALLS.
IT'LL STILL BE
PRETTY SOFT.
NOW, I WILL LET YOU IN ON
A LITTLE SECRET.
THESE COOKES ARE DELICIOUS
ENOUGH TO BE DESSERT,
BUT THEY ARE HEALTHY ENOUGH
TO BE BREAKFAST.
NOW, THIS IS KEY KNOW
FOR PARENTS OUT THERE
WHO HAVE THREE YEAR OLDS
WHO ARE VERY PICKY
OR THEY CHANGE THEIR MIND
ABOUT WHAT THEY WANT
FOR BREAKFAST EVERYDAY.
I HAVE ONE OF THOSE KIDS.
::LAUGHTER::
SO ON THE DAYS THAT MY
LITTLE RED HEADED JACK
IS FEELING VERY PICKY,
I CAN ALWAYS BUST OUT ONE OF 
THESE PEANUT BUTTER COOKES
AND FEEL GOOD
ABOUT WHAT HE'S EATING
FOR BREAKFAST THAT DAY.
POOR JEFF, I HAVE TO SAY...
HE'S ALWAYS BEEN THE ONE
THAT GOT TO LICK THE BOWL
AND THE SPOONS WHEN
I'M DONE BAKING SOMETHING,
BUT NOW, THERE ARE TWO KIDS
THAT ARE ALMOST
FOUR IN THE HOUSE
THAT ARE VERY AWARE THAT
THESE THINGS EXIST NOW.
AND HE'S GOT A
LITTLE COMPETITION.
SORRY JEFF.
OK, SO NOW IT WOULD BE A
TRADITIONAL PEANUT
BUTTER COOKIE
IF IT DIDN'T HAVE THOSE
FAMOUS CRISS-CROSS MARKS
WHICH I'M GOING TO MAKE NOW.
JUST TAKE A FORK...
AND GO TWO
DIFFERENT DIRECTIONS
STRAIGHT ACROSS THE TOP,
JUST LIKE THIS.
VOILA! WE HAVE PEANUT
BUTTER COOKES.
IT'S OFFICIAL!
THEY JUST NEED TO GO INTO
AN OVEN, 350 DEGREES,
FOR ELEVEN TO TWELVE MINUTES.
I'M SO HAPPY, I DON'T HAVE
TO WAIT THOSE
ELEVEN OR TWELVE MINUTES
BECAUSE I MADE SOME
EARLIER TODAY.
HERE THEY ARE.
LOOK AT THAT,
SO PRETTY.
I'M GOING TO GO AHEAD AND
EAT ONE NOW IF YOU DON'T MIND.
MMM.
THEY'RE SO SOFT.
MMM.
JUST DELICIOUS.
YOU CAN FIND THE FULL RECIPE
ON AUDREYDUNHAM.COM
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THANK YOU VERY MUCH
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I WILL SEE
YOU NEXT TIME.
