So I spent yesterday cooking and cleaning, like you do (the work room is now actually workable – go me!) and trying out my shiny new dehydrator. I’ll do a separate post about that experience (it was fine, but I learned a few things) shortly. For now, though, I want to post this handy-dandy recipe I came up with yesterday.
Note: Lately, I’ve been doing a lot of “healthy cookies” – stuff that, while still chock full of sweet stuff, was made with a mixture of relatively-high-nutrition flours (whole wheat + ground almonds + whole cooked millet, for example) and relatively low-glycemic-index sugars (like fruit butter rather than refined, granulated straight-up-sugar).
Readers, these are not that kind of cookie.
I made them because I’ve been wanting peanut-butter cookies since last week and I finally had the time to sit around and just get them made. 🙂
Here’s the recipe:
Chocolate-Chili Peanut Butter Cookies
¾ C “just peanuts” peanut butter (other nut or seed butters work well, too)
¼ C oil (butter works, too)
¼ C maple syrup
2 tbsp cider vinegar
1 tbsp vanilla (I use the fake stuff)
¾ C granulated sugar
¼ C cassonade (maple sugar)
1 C flour
½ C cocoa
2 tsp instant (decaf) coffee powder
1 tsp baking soda
1 tsp cinnamon
1 tsp chili powder
¼ tsp salt
Dash of cayenne pepper
½ C crumbled walnuts (cashews would be great here!)
1 C chocolate chips
Mix everything together in a big bowl
Drop (by the teaspoon-full) onto a greased cookie sheet
Bake at 375F for ~10 minutes
Allow to cool (and firm up) for 3-5 minutes before removing from the cookie sheet and either (a) eating, or (b) allowing to cool completely.
Makes about 40 cookies
I would not normally have been using cassonade in this recipe. I ran out of granulated (cane) sugar and figured I’d try it as an experiment. The next time I make this, I’m more likely to use 1C dark brown sugar in the hopes of adding a slightly caramel-ish tinge to the flavour.
I might nix the maple syrup, too, and opt for a couple of tablespoons of pear or pumpkin butter. I know. I said “NOT HEALTHY” and they still wouldn’t be. But I think pear and pumpkin would both go nicely with this mix of cocoa, creamy nuts, and firey spices, and I’d like to try it.
 I swear, when I found the ONLY “just peanuts” option for peanut butter available at my local grocery store, I was so, like, “Thank you gods!” We’ve been out of peanut butter for an age and it was starting to grate on me.
 Let me rephrase that: The only “just peanuts” option that wasn’t the super-expensive organic-in-a-glass-jar peanuts/cashews/hemp/almond/etc option. I love that stuff, but it was a little too rich for my blood on my last grocery trip.
Search By Topicall about me ancestors angling animism astrology barter books bread candles cheese community correspondences cosmology and axiology crafting crafting/Crafting divination divine intervention DIY dreams Eat From The Larder Challenge economics of food embodiment Empress Project energy work ethics of food faith fermenting fibre arts food and culture gardening glamour(y) gleaning goblin fruit goddesses hearth hunting jewelry kitchen witch kitchen witchcraft knitting links living religion local food Lunar Cycles magic meet the house spirits music New Year New You Pagan Blog Project Pagan Experience 2015 paganism poetry preserves progress reports Queen of Cups Project recipes ritual sacred sexuality seasonal secular holidays shadow soap spells state of the garden study subsistence tarot Trance-Portation trancework urban farming urban foraging wheel of the year wild food wishes Year of the Pig
New Year New You
The Pagan Bloggers’ Network