So, I played around a bit and did this great version of Almond Butter Chocolate Chip Cookies.
Here, I used peanut butter instead and replaced the almonds with cranberries. I also had to cook them a bit longer. Note that they’re SUPER peanut buttery, very sticky and nicely chewy cookies! They’re also pretty healthy and full of protein. Here’s the breakdown:
Peanut Butter Chocolate Cranberry Cookies
-Preheat oven to 350
-Mix 1/2 c natural peanut butter (sweetened is ok too, but will be sweeter…duh!), 1 tsp vanilla extract, 2 tbsp real maple syrup and mix well with a spoon.
-Add 1/2 c rolled oats, 1/2 c whole wheat (or white) flour, 1/2 c semi-sweet vegan chocolate chips, and 1/4c dried cranberries with 4 tbsp warm water. Stir to incorporate.
*Remember to be sure your chocolate chips are dairy-free and therefore vegan!
– You should now have a nice, not-too-sticky bowl of cookie dough. Roll into little balls and place on ungreased cookie sheet. Flatten partially and bake for 12-15 minutes, depending on your oven. Let cool on pan and enjoy! Easy Peasey. Perfect for any insatiable cookie cravings. The chocolate, nuts and cranberries really work well together too, and if you work somewhere that is peanut-friendly, these cookies are a great energy pick-me-up mid day.
Happy Sunday, everyone!