Monday, May 14, 2012

peanut butter & chocolate cookies with almonds


The girls are in a play this weekend and my Mom and step dad and sister are coming to town! We are having dinner at home the first night and I wanted to make an easy something sweet for dessert. I made these and thought they turned out really nice. Peanut butter and chocolate go so well together and I threw in almonds for a little depth of flavour. They have a crunchy outside and soft inside and will be really nice with a scoop of vanilla coconut milk ice cream.

egg replacer to equal two eggs
1/2 c raw almonds, pulsed until close to a meal. I pulsed mine pretty fine but chunks would be great.
1/4 c vegetable oil
3 TB earth balance, melted
1/2 c brown sugar
1/3 c white sugar
1/2 c natural peanut butter (no sugar added)
1 tsp vanilla
1 c unbleached white flour
1/2 c whole wheat flour
1/4 c cocoa
1 baking powder
1/2 baking soda
1/2 tsp salt

Preheat the oven to 350 degrees. In a small cup, whisk the egg replacer and water until frothy.  In a mixer beat on medium, the butter, oil and sugars until combined. Mix in the egg replacer and then add the peanut butter and vanilla and mix until combined. Sift in the flours, cocoa, baking powder, baking soda and salt. Mix on low until everything is combined, add the almonds and mix until they are incorporated.
Scoop scant 1/4 cup mounds onto a parchment lined baking sheet, press slightly and bake for about 10-12 minutes. Don't over cook. Cool and store in an air tight container.  I'll be keeping mine if the freezer until the weekend so they keep fresh. Makes about 15 cookies.

1 comment:

  1. Yum--can't wait to try them. I am so excited to be with you all. Love you-Tam

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