Archives for peanut butter

Chocolate Peanut Butter Cookies

August 19, 2012 by Zucchini Runner in Dessert, Food | Comments Off on Chocolate Peanut Butter Cookies

For some reason I started craving traditional chocolate chip cookies yesterday. I wanted to make a vegan version and didn’t want to follow any set recipe – so for the second time this week – I flew by the seat of my pants! :O I was pretty happy with the end result; they are a very fluffly and light cookie! Oh, and I decided to add peanut butter at the last minute. 🙂

Combine the below four ingredients in a bowl and set aside:
1 c. whole wheat flour
1 c. oat flour
1/2 tea. baking soda
1/2 tea. sea salt

In an electric mixture, cream the butters together. Add remaining ingredients while mixer is set to low. Scrape sides of bowl to ensure all ingredients are incorporated completely. 
1/2 c. vegan butter of choice (I used Earth Balance Buttery Sticks)
1/2 c. creamy peanut butter
1/2 c. powdered fructose
1/2 c. maple syrup
1 tea. vanilla extract
2 tbsp. flaxmeal + 1/4 c. water (combine and set aside for 5 minutes to create the “flaxegg”)

1 1/2 c. chocolate chips or ground chocolate bar (I was out of chips, so I used my blender to chop the chocolate!)

Slowly add dry ingredients to the butter mixture, keeping the mixer on low speed. Combine well after each addition of flour mixture. Once all the flour is incorporated, add the chocolate chips and stir.

Scoop onto very lightly greased baking sheet. This made about 21 cookies for me.

Bake at 340°F for 12 minutes. (When I baked them at 350, they cooked too fast on the bottom and started to burn.)

Chocolate Peanut Butter Cookies

Chocolate Covered Peanut Butter Granola Balls

April 9, 2012 by Zucchini Runner in Dessert, Food | Comments Off on Chocolate Covered Peanut Butter Granola Balls

When I came across this recipe they sounded delicious, simple and packed with all sorts of things that are good for you (not low fat) but good for you! I was right – almost. The “simple” part, not so much. These ended up taking me a period of a week to actually complete due to my self-induced busy schedule. BUT they were totally worth it and next time around, I will know how much time I need and can cut out the trouble-shooting! I got this recipe out of my 1,000 Vegan Recipes cookbook and couldn’t WAIT to try it!

Ingredients
1/2 c. granola (store-bought or homemade)
1/4 c. powdered fructose
1/2 c. raisins
1/2 c. shelled sunflower seeds
1/4 c. sesame seeds
1 1/2 c. creamy peanut butter
2 c. vegan semisweet chocolate chips
(Makes 3 dozen pieces)
Instructions
Combine the first 5 ingredients in a food processor by pulsing a handful of times. Slowly start to add the creamy peanut butter a few tablespoons at a time. Ensure to blend very well after each addition of peanut butter, until all 1 1/2 cups have been added. Refrigerate mixture overnight (or for at least 6 hours).Scoop out one tablespoon of the mixture at a time and arrange on a cookie sheet lined with freezer paper. Once all the mixture is divided on the sheet (or sheets) form into balls by quickly rolling with your hands. (**Note: This is where I could have made this easier on myself. Freeze the measured portions for 1-2 hours before forming into balls. I had to keep freezing and reshaping them to get them round, otherwise they were melting blobs, which I didn’t like.) Once the balls are formed, freeze again for at least 2 hours.Melt your chocolate in the microwave (or double boiler if you want to get fancy). I was surprised to find that Baker’s Semi-Sweet Chocolate, which I’ve been using since a kid, was vegan! How cool. Once the chocolate is melted, remove one ball from the freezer and quickly coat with chocolate and return to freezer. Repeat until the remaining balls are coated. (**Note: I ran out of time to complete these the first night, but kept eating the balls plain, without the chocolate for a few days! They were just as good, but less sweet obviously.)

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