I could go on and on about the day and my feelings, but all I will say is that I am incredibly grateful of the broken road that led me to Matt and I couldn't be more excited about our future as a family of three... for now...
Because I am feeling "sweet" and lovey this week's recipe is sweet as well. I was trying to recreate a moist peanut butter cookie, because I love them... and thought, why not make them like ooey, gooey smores? Or better yet, add chocolate kisses and make them like a childhood favorite cookie??
...you can use all one type of "butter"...
- If you use all peanut butter- they may be more oily, but as they cool this should subside
- If you use all almond butter they may be drier... you might want to add a tablespoon or so of coconut oil or ghee
... you HAVE to let them cool before eating them...
I am talking like an hour, or better yet, in the fridge or over night. They firm up and become chewy this way
... you can omit the coconut...
but you are losing out on some flavor :)
... you can use flax-egg....
this just changes the flavor slightly
Peanut Butter Cookies (base recipe)(Makes about 40 mini-cookie muffins or small cookies)
- 1 Cup Peanut Butter (find the kind with no added junky oils or sugar)
- 1 Cup Almond Butter
- 2 tsp Aluminum-free Baking Powder
- 3/4 Cup Shredded Coconut
- 2 Eggs
- 2 Cups Coconut Sugar (you can use regular or brown if that's all you have)
- 2 tsp Vanilla
- Pinch of Salt
Pre-heat Oven to 350 Degrees
1. In a large bowl, or stand mixer, combine all of the ingredients except the add ins. Using a hand-mixer, or your super strong muscles if you're desperate, and beat the ingredients until well combined.
- If you are adding chocolate chips or marshmallows, now is the time to fold them in by hand.
2. In a greased mini-muffin pan, or parchment lined cookie sheet, place tablespoon-sized mounds.
I made a "well" in my mini-muffins to add the marshmallows and or hershey kisses.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 8 g||13 %|
|Saturated Fat 2 g||11 %|
|Monounsaturated Fat 4 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 9 mg||3 %|
|Sodium 59 mg||2 %|
|Potassium 101 mg||3 %|
|Total Carbohydrate 13 g||4 %|
|Dietary Fiber 1 g||5 %|
|Sugars 11 g|
|Protein 3 g||7 %|
|Vitamin A||0 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|