Thursday, November 15, 2012

Sweet Tooth... Peanut Butter and Jam Cookies

Winter is on the way, actually its below freezing here now! Chilly weather always makes me feel like baking cookies so when I was alone in our rather drafty house I decided to take random ingredients from our kitchen: ripe bananas, peanut butter, oats, etc. and attempted to make a somewhat healthy cookie.

The result, which was delicious by the way, was devoured by Mr. Liu's work colleagues.


1 1/4 Cups Flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
4 tablespoons vegan butter 
1/2 cup brown sugar
1/4 cup vegan white granulated sugar or turbinato sugar
1/3 cup peanut butter
1 tablespoon maple syrup
1 teaspoon vanilla extract
vegan egg replacer = to one egg
2 ripe bananas, mashed
2 cups oats
Strawberry jam

Peanut Butter Glaze

3 tablespoons peanut butter
1/2 cup powdered sugar
2 tablespoons almond milk
1 tablespoon maple syrup

1. Preheat the oven to 350 degrees. In a bowl whisk together flour, baking soda, salt, and cinnamon and set aside. 

2. Whip out your stand mixer. In the bowl combine butter and sugars and mix until smooth. Add peanut butter, vanilla, maple syrup, and egg replacer. Combine until smooth. Then add the mashed banana and mix until smooth. 

3. Slowly add the flower mixture and stir or mix until combined. Then stir in the oats. 

4. Drop cookie dough in heaping spoonfuls onto a cookie sheet spread at least 2 inches apart. Bake at 350 degrees for 8 minutes. Remove from the oven. Create a small indentation with a spoon. Fill with vegan jam. Place cookies back in oven and bake for 3- 7 minutes or until golden. Remove the cookies from the pans and cool on wire racks. 

5. To make the glaze combine peanut butter, powdered sugar, almond milk, and maple syrup in a small bowl. Whisk until smooth. If it is too thick or too thin add more almond milk or powdered sugar. Drizzle glaze over cooled cookies. 

Mmmmmm.... grab a glass of soy or almond milk and enjoy!

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