Peanut Butter Cookies

I was craving peanut butter cookies this week, so I veganized my Mom's recipe.  They turned out great!!

PEANUT BUTTER COOKIES

3/4 c. peanut butter
1/2 c. shortening
1 1/4 c. brown sugar
3 T. almond milk
1 T. vanilla
1 flax "egg" (1 T. flax meal + 3 T. water)
1 3/4 c. flour
3/4 t. salt
3/4 t. baking soda

Wisk up flax "egg" in a small bowl, then place in fridge to set up for a few minutes.

Combine first 5 ingredients.  Add flax "egg".  Combine dry ingredients and add to wet.  Bake at 375, on ungreased cookie sheets, after making a criss-cross pattern with a flour dipped fork, for 8-10 minutes (until bottom is barely golden brown).

Peanut Butter Frito Deliciousness

Oh.  My.  Deliciousness.

Seriously.  This stuff is like crack.

Beware.

PEANUT BUTTER FRITO DELICIOUSNESS

1 1/2 bags of Fritos Scoops
1 c. light corn syrup
1 c. light brown sugar
1 c. creamy peanut butter
chocolate chips or M&Ms for garnish


Line cookie sheet with parchment paper.  Spread Fritos out on parchment paper.

In saucepan, over medium heat, melt corn syrup and sugar.  Stir constantly until sugar is disolved and mixture begins to boil.  Once boiling, remove from heat.  Stir in peanut butter, until melted.  Pour over Fritos.  Sprinkle chocolate chips or M&Ms (if wanted).  Allow to cool.  Then enjoy!!

Oatmeal Chocolate Peanut Butter No-Bake Bars

This week's dessert was another hit.  At least in my book.  One family member who tried them, didn't like them, but others did.  They were easy to make and had a bunch of good stuff in them.  How can you go wrong with chocolate and peanut butter??

OATMEAL CHOCOLATE PEANUT BUTTER NO-BAKE BARS

1 c. peanut butter (I use Sprout's natural pb because it doesn't have a lot of extra "yucky" stuff in it)
2/3 c. honey
1/2 c. coconut oil (I use Whole Food's 365 brand)
2 c. oats (I used Bob's Red Mill Gluten-free)
1 1/4 c. chocolate chips (as you can see in the pic: ghirardelli is my choice, they don't use milk fat)
3/4 c. Craisins

Melt peanut butter, honey, and oil in a saucepan over medium heat.  Remove from heat and add oats, chocolate, and cranberries.  Stir until chocolate melts.  Spread mixture into a 9x13 pan.  Refrigerate (or freeze) until hardened.  Store in fridge or freezer.

I cut the pan into 24 squares.  But you can obviously cut them however big you want them.  Beware, though, they are kind of rich, so you don't want them too big or you'll get sick of it before you're done with it!

Flour-less Peanut Butter Chocolate Chip Cookies

I saw this recipe earlier this week on Facebook.  They looked good, so I gave them a try.

FLOUR-LESS PEANUT BUTTER COOKIES

1 1/4 c. canned garbanzo beans, rinsed, patted dry
2 t. vanilla
1/2 c. + 2 T. natural peanut butter
1/4 c. honey
1 t. baking powder
1/2 c. vegan chocolate chips

Preheat oven to 350.  Combine all ingredients, except chocolate chips, in food processor (I use a Ninja).  Blend until very smooth - scrape down edges periodically to make sure everything is blended.  Add chocolate chips and stir.

With wet hands form into 1" balls.  Place on parchment paper lined baking tray.  Press down slightly as cookies will not rise or expand very much.  Bake for 10 minutes.  Refrigerate.

Everyone tried them and everyone gave a thumbs up.  Even Dad!