>> Thursday, August 26, 2010
I never thought I'd say this after nearly three years of marriage. But, I've fallen in love again. It wasn't as difficult to break to Stephen as I had originally thought it'd be. In fact, he was kind of into the whole thing. Said maybe our marriage could survive -- thrive, even -- as a threesome.
What an amazingly open-minded guy he is!
You see, this love of mine is here to stay . . . always. In our cookie jar. Yeah. I recently fell in love with a cookie recipe. Some of you who follow us on Twitter may have read the other day that I found this amazing gluten-free, wheat-free, vegan cookie recipe on a new-to-me blog, Wing-It Vegan. OK. So, WF, GF, AND VEGAN? Didn't we just expound the merits of junk food?
Please, bear with me. You'll thank me for sharing this seemingly too-healthy-to-be-good cookie recipe with you as soon as you get the chance to make it.
Of course, I'm not going to copy word-for-word the original recipe for these chocolate-peanut butter beauties you see above. You'll have to check out Wing-It Vegan for that (and for tons of other tasty recipes!).
But I did tool around a bit and created a peanut butter chocolate chipper inspired by ever-so delicious original.
What you'll need . . .
- 1/2 cup unsweetened coconut flakes
- 1/2 cup dark brown sugar
- 1/4 cup (scant) coconut flour
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- pinch of salt
- 1/2 cup crunchy peanut butter
- 4 tbsp almond milk
- 1 tsp vanilla extract
- 1 tablespoon Bob's Red Mill egg replacer whisked with 3 tablespoons water
- 1/2 cup bittersweet chocolate chips (or any vegan ones that strike your fancy)
Method . . .
- Preheat your oven to 375 degrees F. Line a cookie sheet with parchment paper.
- In the bowl of an electric mixer, whisk together the coconut flakes, brown sugar, coconut flour, baking powder, baking soda, and salt.
- Add in the peanut butter, almond milk, vanilla, and Bob's Red Mill egg replacer.
- Mix together using the paddle attachment. Then fold in the chocolate chips.
- Drop heaping tablespoon amounts onto the cookie sheet, spacing about 1-inch apart. Flatted with the palm of your hand just slightly.
- Bake for 14 minutes. Then let cool on the sheet for 5 minutes before transferring to a write rack to cool.
- We stored ours in an airtight container in the refrigerator. They taste great warm or cold!
Be prepared to fall in love. I know that we'll be making these over and over and over again. They can be changed in so many different ways. Use different nut butters for the base. Different sugars. Gluten-free flours. Etc. And they're just a tick healthier than the cookies we normally make.
It's a good excuse to keep them around.
Have you ever fallen head-over-heels for a recipe? A dish that you just have to return to over and over again? We have several. As well as several go-to meals we know by heart (for when we're in a pinch). Leave us a comment or email us (at neverhomemaker [at] gmail [dot] com) about yours!
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