Today’s run: 3 miles, Mahler
This has been a busy week already. I’ve been in trial, which always means stress and bad eating habits. Today I did not get lunch; we had a quick break mid-trial but I had to go back and pump (yay for still nursing!) and didn’t have time to eat. I am not the kind of person who likes to skip meals. I get cranky. Harumph. I made up for it by making another vegan homemade-tortilla quesadilla for dinner. Yum.
Onto more important things, like these cookies….
Peanut butter. Coconut. Chocolate. Does it get any better than this combo?
1/2 cup vegan margarine (1 stick), softened (I soften it in the microwave, until soft and melty but not entirely melted)
1/2 cup peanut butter
1 teaspoon vanilla
1 1/2 tablespoons soy milk
3/4 teaspoon salt, or to taste
3/4 cup sugar, white or brown
1 3/4 cup whole wheat flour
1/2 teaspoon baking sode (I forgot to add the soda this time and they were still okay)
1/2 cup unsweetened coconut flakes (I like Let’s Do Organic brand, and I can find it in my local grocery store)
1/2 cup vegan chocolate chips
Soft margarine in the microwave until it is almost melted but not liquid. I learned this trick from www.loveveggiesandyoga.com – a great site for many things, and she has a fabulous tutorial on why cookies made with melted margarine are better than the traditional creamed-margarine method (basically, it has to do with allowing the cookies to stay soft – score!). Averie also has incredible, incredible pictures. They are works of art.
Mix in the peanut butter. Add soy milk, vanilla, salt, baking powder, and sugar; combine well. Stir in flour, then coconut and chips.
Form into cookies either with your hands or by smushing a ball of cookie dough with a fork (the traditional peanut butter cookie method). This cookie dough is too stiff to allow the cookies to completely spread on their own, so you’ll need to help it along a big.
Bake at 350 for 10 or so minutes. If you want them soft, take them out before they get browned, and when the top is no longer sticky.
Makes about 2 dozen.
(I found these a little sweet and will probably reduce the sugar a tad the next time I make them).
I really like whole wheat flour in these cookies; the cookies are substantial due to the peanut butter and already have texture due to the coconut, so they can withstand the assertiveness of whole wheat flour. Usually I make cookies with a combination of whole wheat and white, or all white, but these I prefer with 100% whole wheat. They’d be just fine with white flour, though.
There is something just wonderful and decadent about the combination of creamy, salty peanut butter, slightly-textured, sweet coconut, and dark melty chocolate chips…..drool. These remind my husband of a candy bar. They are really good!