Pocono Pabulum for Mind & Body: Peanut Butter Cookies

Wednesday, November 6, 2013

Peanut Butter Cookies

What is there not to love about a good old fashioned peanut butter cookie, except for the fact that it usually isn't very healthy? This recipe changes all that without sacrificing any of the flavor, sweetness or peanut buttery goodness. By using all whole grains, chia seeds, coconut oil instead of butter, and pure maple syrup instead of sugar, this cookie is high in fiber, protein, vitamins and minerals, while also being vegan and insanely yummy. For fun and because I still have a lot of Halloween candy left over, I topped a dozen of the cookies with small pieces of Snicker's candy bars: a sure way to make my kids think they are getting a special treat. And although these cookies taste like dessert, they are more than healthy enough to serve for breakfast, as I did for my kids today. If only they knew how lucky they are!

Peanut Butter Cookies (Vegan)

ingredients

3/4 C. peanut butter

1/2 C. organic virgin coconut oil

1 C. pure maple syrup

1/2 C. soaked chia seeds

1 tsp. vanilla extract

1 1/2 C. organic whole wheat pastry flour

1/4 C. organic quick oats

2 T. ground flax seed

1 tsp. ground cinnamon

3/4 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

Assorted chocolate candy pieces, optional

Whisk together the peanut butter, coconut oil, maple syrup, chia seeds and vanilla. In a separate bowl, sift together the flour, oats, flax seed, cinnamon, baking soda, baking powder and salt. Combine the wet and dry ingredients and mix until thoroughly blended together. Wrap the dough in plastic wrap and refrigerate for a couple of hours. Preheat the oven to 350F. Shape the dough into 1 ½ inch balls and place about 3 inches apart on ungreased cookie sheets. Flatten slightly and place candy pieces in the middle, if using. Bake for about 12 – 14 minutes. Let cool on baking sheets for a couple of minutes and then transfer to a rack or paper towels to cool completely.