For few years now, I’ve been tracking studies and research showing that nuts aren’t nearly as bad for us as scientists once thought. I’m obsessed, for example, with walnuts’ omega-3 content. But it wasn’t until a few weeks ago, at the plant based nutrition conference I’d mentioned here before, that I really learned where peanuts fit in. I’ll admit: I was one of those people that got turned off by the high-in-fat reports and never really revisited the subject.
All this to say that what I learned really impressed me: For starters, peanuts have more resveratrol (the compound researchers think helps extend lifespan and improve things like energy and the skin’s collagen production) than red wine! Peanuts are, in fact, almost as high in antioxident compounds as some berries.
They’re also a complete source of protein; contain 25% of the RDA of vitamin E; are considered an excellent source of fiber; provide a rich supply of potassium, calcium, and magnesium; and are extremely high in B vitamins. Whew!
And while they are, indeed, still high in fat–nothing’s changed there; it’s still 14 grams for one serving–that number, I found out, is mostly made up of mono and polyunsaturated fats. Researchers believe that a blend of these two, along with low levels of saturated fat, are responsible for good heart health. This isn’t to say that it should be all peanuts, all the time. But, like chocolate, there’s definitely reason to reach for these guys here and there (I’m thinking about adding peanut oil–which has a high burn temperature–to my cooking a bit more; also adding just a few in salads).
I thought I’d kick things off with a bang, though–and post one of my all-time favorite cookie recipes. It was an absolute staple at my grandmother’s house; my father and his brother, as well as my cousins and I, clamored for them well into adulthood. They’re the kind of cookie that, no matter how full you are, you can always, always find room for. Plenty of creamy peanut butter with crisp and chocolate-y cocoa puffs (think malted milk balls, like Whoppers, only in reverse). The best part? They’re also easy to make.
Fern’s Cocoa Puff Peanut Butter No-Bake Cookies
Ingredients
1 cup sugar
1 cup white Karo corn syrup*
4 cups Cocoa Puffs
11/2 cups creamy peanut butter
Assembly
1) Place a large piece of wax paper on a table or countertop (wherever you’ll be working).
2) Into one 3 quart kettle or pot, measure 1 cup sugar and 1 cup white Karo. Mix thoroughly and bring to a boil.
3) Remove the mixture from the heat, add the peanut butter, and mix until smooth. At this point, add the cocoa puffs, mix, and drop by the spoonful onto the waxed paper. Let the cookies dry a little, then place in a tin or on a plate.
*Corn syrup, which the recipe calls for, is quite different from (and considerably better for you than) high fructose corn syrup. The latter has been processed to break down natural bonds–which is why it floods your bloodstream so fast.
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Camille
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I made these–very sticky and sugary, but they are growing on me.
Wow, that’s a lot of sugar! Could I substitute oats for the cocoa puffs to balance things out a little?
Hey Jenny–belated reply, I know! That’s definitely an interesting idea with the oats. I’m wondering if because they have a lot of surface area but not a ton of individual volume they might–ironically–make the whole thing taste more sugary? I have *no* idea if I’d be right there. One thing I do think could maybe work would be to do it with 1/2 cereal and 1/2 nuts. I’m thinking walnuts (high in omega-3) or peanuts (resveratrol, protein…)