For Easter, my wonderful parents sent me a basket complete with my favorite vegan chocolate, a pair of adorable socks with bunnies on them, and something I'd never seen before - powdered peanut butter! I know! Crazy!
Now, I was faced with an important decision - what to do with this exciting new discovery? And the answer was an obvious one. Chocolate peanut butter cookies! Of course!
These are soft, delicious, and practically beg you to eat them. They are also gluten-free and vegan, as I made them. If you are not concerned with vegan-ness, you can use normal chocolate chips. :)
PB2 and Chocolate Cookies
3/4 cup brown rice flour
1/3 cup coconut flour
2/3 cup plain applesauce
1/3 cup agave nectar
1/2 cup PB2 (powdered peanut butter)
2 tsp vanilla extract
2 tbsp arrowroot
1/2 tsp baking powder
1/2 tsp baking soda
1/2 sliced almonds
1 cup sunspire vegan chocolate chips
Mix dry ingredients. Add wet ingredients. Mix well. Fold in almonds and chocolate chips.
Set oven to 350 F.
Scoop out 1 tbsp dollops of dough onto parchment paper covered cookie sheet. Flatten the dough a bit with a fork, as the cookies will not really change shape while baked.
Place cookie sheet on top rack of the oven and bake for 12-14 minutes. Allow to cool for about two minutes on the cookie sheet, then transfer to a cooling rack.
Go on! Have a peace! Enjoy!
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