Sunday, July 21, 2013

Triple peanut butter chocolate no egg cookies!

I feel like I should be apologizing for the following recipe. It's actually pretty awesome. But I use butter, and I haven't been using butter for, hmm, years? But in the PMS cloud that overtook my mind and body last week, I did buy a pound of butter. And yes, I fully intended to make me some tasty period-friendly goodies with it. Of course, I forgot to stock my pantry with essentials for baking, such as sugar, vanilla extract, brown sugar... all I had was what I had handy, including some whole wheat flour, ground flax, an almost empty bag of powdered sugar, etc etc. No cookie recipe matched my ingredients, so I decided to MacGuyver my own peanut butter cookie recipe. The fog did, after all, demand cookies, stat.

The results are light and almost fluffy, not at all like your run o the mill, rolled in granulated sugar, chewy pb cookies you might be used to. And those "peanut butter kisses" made with Hershey's candy? I don't eat conventional candy. I had 55% Valrhona chocolate discs on hand and used those. Divine!!

Here is the recipe. I've included instructions on veganizing them... if you are so inclined.


Preheat oven to 350, or 325 convection.

Ingredients and method:

1/2 c unsalted butter or Earth Balance (or be hardcore and just use more peanut butter!!)
2/3 c no sugar all-natural stirred peanut butter
1/4 to 1/3 c fresh ground peanut butter (hey, you can also do <1 cup of whatever pb you have on hand, but let's be real, all-natural and fresh ground tastes amazing)
2 Tbs. pb2 powder (this is not totally necessary, but for few extra calories you get an extra whomp of peanut flavor and protein!)
1 tsp salt
Mix all the above together until creamy and super fluffy.

Then add, in order and mixing after each addition: 1 Tbsp molasses, 1 tsp almond extract, 1/2 c powdered sugar, 1 Tbsp ground flax,1 flax-egg (in this case, 1/4 c vanilla rice milk stirred with 1 Tbsp ground flax).

Separately stir together 1.5 Tbsp baking powder, 1.5 tsp baking soda, and 2 cups whole wheat pastry flour.

Mix flour mixture with liquid mixture until combined. Roll into balls, place on parchment or silpat on baking sheet and bake for 10 min in 325 convection oven or 350 regular. Then press chocolate discs into tops and bake for another 5 minutes.