Peanut Butter & Co just launched Mighty Nut, their new powdered peanut butter and let me try it along with hosting a giveaway!
Each batch of Mighty Nut is created from quality USA grown peanuts. The peanuts are roasted, then pressed, to remove most of the fat. What remains is protein, fiber and delicious peanut buttery taste. Mighty Nut powdered peanut butter can be rehydrated and used as a spread or dip, or as an ingredient in baking, cooking or smoothies and it is available in four delicious varieties:
Flax & Chia
I was sent the original and the chocolate and decided to use the original in my morning smoothie (blend bananas, almond milk and Mighty Nut), but I used the chocolate in a batch of 4H Cookies (you probably call them No Bake Cookies) to give them a little extra protein. Okay, to make myself feel a little less guilty about my sweet tooth.
I love how easy it is to use this stuff, I can keep it at work and always have PB available! The flavors and texture are great and I love peanut butter.
This is the recipe for the original 4H Cookies that our family has used since my sister was in 4H, but use your substitutes for sugar and butter as you need for your diet.
In a saucepan, bring the following to a boil and boil for 1 minute:
1 stick butter (can substitute applesauce or mashed banana)
2 cups sugar (can substitute applesauce )
3 tbsp cocoa
1/2 cup milk
Remove from heat and stir in:
3 tbsp peanut butter – I used Mighty Nut chocolate
1 tsp vanilla
3 cup oatmeal
Drop by spoonful on wax paper.
Depending on your substitutes your cookies might be a little stickier because the whole butter, sugar and cocoa boils to get to that candy like stage, which allows it to harden when it cools (I’m not the chemist, so that might not make sense but it is something like that). But even if they’re sticky, they’re well enough formed to store in a container and portion out after dinner for a treat!