October 30, 2014

Baking peanut butter cookies with Dona Chai


Dona Chai is a Brooklyn-made and bottled masala chai concentrate. It is very good - hot or cold, with milk. It is also good in baked goods at least in the peanut butter cookies we made a couple of weeks ago.



The complete gluten-free peanut butter cookie recipe is available on the Whole Foods website. The ingredients are 1 large egg, 3/4 cup sugar, 1 teaspoon baking soda, 1 cup creamy unsweetened peanut butter, 1/2 teaspoon gluten-free pure vanilla extract, 1/3 cup chocolate chips (optional). We used less than 1/2 cup sugar and substituted 2 teaspoons 1 tablespoon of Dona Chai for the vanilla extract. We did not add chocolate chips. Our cookies were ready after 15 minutes in the oven.




The dough is easy to prepare. The cookies bake quickly. They are moist, nutty, and slightly spicy (ginger, cloves, cinnamon, cardamom). The chai concentrate also contributes an earthy base note.



If you bake with Dona Chai let us know in the comments.

Our thanks to Amy for the Dona Chai!

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