So, possibly to convince my squirrel-brain that we do, in fact, have enough food in the house to eat All The Things and not run out of food before the end of April – and possibly also because it’s been a long weekend and a relatively (HA!) guest-heavy five days – I’ve been baking cookies of late.
Today, I made a small batch of fairly crispy/snappy vegan peanut-butter cookies that started out as a shortbread cookie recipe and wound up including a small number of chocolat chips, too.
Here’s the recipe:
Peanut-Butter Chocolate-Chip Shortbread-Esque Cookies
1½C white (all-purpose, wheat) flour
½ C brown sugar (well-packed)
½ C smooth peanut butter (ideally the “just peanuts” kind, but whatever)
¼ C sunflower oil
2tbsp maple syrup
1 tsp baking powder
¼ tsp salt
¼C large-size chocolate chips (or more, but start low and build, as this is fairly crumbly stuff)
Preheat the oven to 350F
Grease a baking sheet really well
Mix everything BUT the chocolate chips together in a big bowl. Kneed it with your (warm) hands to help it stick.
Kneed in the chocolate chips
Pack into flat, mishapen rounds about 1½” in diameter (oiling your hands a little bit will help)
Bake for about 10 minutes, or until things are getting golden-brown around the edges
Allow to sit for a couple of minutes before trying to move the cookies.
Serve and enjoy, ideally with a refreshing drink.
Make about 18 cookies.
So there you have it. The second batch of thrown-together cookies I’ve made in five days. Given that I’m about half-done my small jar of peanut butter, I’m going to have to either start cooking with butter again (I have three pounds of the stuff in the freezer, so), or otherwise go easy on the kind of cookies I make over the course of the rest of April.
Meliad the Birch Maiden
 It’s a nice touch, but I found the cookies just a little bit sweet… not sure what to do about that, since the liquid sugar is also acting in the role of a binder. Maybe don’t keep the brown sugar fairly loose in the measure?
 I let them sit for 3-5 minutes after coming out of the oven, and then I shift them just a little bit on the tray so that they don’t stick once they’re all-the-way cool. Then I leave them there and wait for the chocolate chips to mostly solidify-up again.
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