If you couldn’t tell by now, I have a weakness for the trusty peanut butter + chocolate combo. I didn’t really realize exactly how many peanut butter and chocolate recipes I had on the blog, maybe I should add some more fruit based desserts into my life? Nah. Anyway, if you need any examples of how much I love this combo, you can see from 2 kinds of fudge, sorbet popsicles, donuts (these are the absolute best), and a giant skillet cookie. Naturally, when I was asked if I wanted to receive a copy of The Plantpower Way, I knew I had to say yes. Rich Roll himself is a pretty awesome inspiration (this guy does ultra marathons), but when I spotted a recipe for these super easy peanut butter chocolate cookies, I was totally sold.
I increased the original amount of flax seed called for, to make for a sturdier cookie, but I like that this recipe is fairly flexible in what kind of sugar you can use. I also love that I almost always have all the ingredients on hand (unless I’m out of peanut butter, but I don’t even want to think about that disaster of a day) and they are done from start to finish in 20 minutes. But, word to the wise, don’t eat 3 of these before going to a hot yoga class. It’s just not a cool time to do that, trust me. Regardless, treat yo’self this weekend and make a batch of these! I halved the recipe successfully to make a half batch too, so if you don’t want to be tempted by having a lot of extra peanut butter cookies around, you can do that too.
Have a wonderful weekend! It’s going to be 70 here tomorrow (!!),we have a tasting for our wedding food, and I have a waffle recipe in my head that I can’t wait to test out (it has veggies in it, don’t freak out!).
Reprinted from The Plantpower Way by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2015, Rich Roll & Julie Piatt
Flourless Peanut Butter Chocolate Cookies
- 2 tablespoons ground flaxseeds
- 1/4 cup water
- 1 cup natural-style peanut butter
- 1 1/4 cups organic sugar
- 2 teaspoons vanilla extract
- 1 bar Mayan dark chocolate or high-quality organic specialty chocolate vegan
Preheat the oven to 350°F and grease a cookie sheet with the coconut oil using a paper towel.
To make a flaxseed egg, mix the ground flaxseeds and the filtered water. Let stand for 2
minutes and then whisk until the mixture has an egg-like texture. Add more filtered water as
needed to get the consistency of an egg.
In a medium bowl, mix the peanut butter and sugar, flaxseed “egg,” and vanilla with clean
hands until well combined.
Roll 1 1/2 tablespoons of the mixture into smooth balls and place about 1" apart on the
prepared baking sheet.
Press flat using a fork, making a lined pattern on the cookies.
Press one square of dark chocolate in the center of each cookie. Strategically place large sea
salt crystals on top of the cookies.
Bake, until golden around the edges, 10 to 12 minutes. Let cool until they are slightly warm.
Carefully transfer to a serving plate using a spatula.
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