In the mornings, we sometimes do not have enough time to have a proper sit-down breakfast, so we grab a cookie for the road, not just any cookie, but toasted almond & carrot cookies. This recipe was inspired by ambitious kitchen’s recipe for healthy carrot cake cookies. These cookies are loaded with wholesome, delicious goodness that keeps you fueled until lunchtime. Try them! Do not be surprised if next time you prefer this cookie over your go-to cereal.
Today, I baked a fresh batch of vegan peanut butter cookies for a dear friend of mine, who is going through a difficult time in her life at the moment. I know that these cookies won’t relieve her pain, but I still hope that they will make her smile. These chewy and delicious peanut butter cookies are one of my friend’s favorites and I hope that you will like them just as much as she does. Enjoy! 🙂 Continue reading “Delicious Peanut Butter Cookies”→
Instead of knitting or doing yoga to calm down, I usually head in the kitchen for a baking session. I find the baking process very meditative and ultra relaxing. While baking, any negative thoughts that I may have fade away and I become completely zen. Om!
As the holidays tend to be a stressful time period, I have a baking session practically every day. My baking session rewards me with a two-fold return (yup, I was an econ major). The sessions not only quiet the mind, but also result in the creation of delicious treats that make great gifts for anyone. Awesome!
I recently made these cookies with my sister for friends and family. They were an absolute hit. I can’t tell how many times I have been asked for the recipe. These aren’t ordinary vegan chocolate chip cookies. These beauties contain cranberries and hazelnut brittle, which skyrocket the cookies’ flavor to new heights. One word: yummy!
Instructions
Servings: approx. 20 cookies
Ingredients
100 g vegan non-dairy margarine
100 g brown sugar
50 g white sugar
1 ripe banana
2 teaspoons vanilla extract
175 g spelt flour
1 teaspoon baking powder
150 g vegan dark chocolate chips
50 g dried cranberries
50 g hazelnut brittle (homemade or store-bought) or chopped unsalted peanuts
Instructions
Chocolate Chip Cranberry Cookies
Preheat oven to 180 ºC.
Place parchment paper on a baking tray.
Mix butter and sugars in a large bowl until well-combined.
Add banana and vanilla extract; and then mix again.
In a separate bowl, combine flour and baking powder.
Add combo to the wet mixture and then mix all ingredients until well-combined.
Fold in chocolate chips (100 g) and hazelnut brittle.
Add teaspoon-sized cookie dough scoops to baking tray.
Bake until golden-brown, i.e. approximately 10-12 minutes.
Remove tray from oven and then let cookies cool-off on baking tray for roughly 5 minutes.
Remove cookies from tray and let them cool-off completely (approximately 1 hour).
Dark Chocolate Glaze
Melt chocolate chips (50 g) in a bowl set over a saucepan of simmering water.
Stir until smooth.
Remove from heat.
Use immediately.
Grand Finale
Place cookies on parchment paper.
Drizzle each cookies with chocolate glaze – “Pollock-Style”
Today, I baked a fresh batch of vegan peanut butter cookies for a dear friend of mine, who is going through a difficult time in her life at the moment. I know that these cookies won’t relieve her pain, but I still hope that they will make her smile. These chewy and delicious peanut butter cookies are one of my friend’s favorites and I hope that you will like them just as much as she does. Enjoy! 🙂 
belle + wild 