I recently swapped cookbooks with my neighbour Daphne – I borrowed her Get It Ripe: A Fresh Take on Vegan Cooking and Living in exchange for my fave Grazing: Portable Snacks and Finger Food for Anytime, Anywhere. Great idea right?!
Now for the record I’m not vegan, but as I was flipping through the pages I decided to challenge myself to a week of no meat. It was so inspiring to see all of these veggie recipes that I just had to give some of them a try. I kept fish on the menu because I’m still nursing L’il E and I think I would fall over and die if I went exclusively veg. So it’s been two weeks and I’m still challenging myself (I’m loving it actually). This won’t be a forever thing, but for now it’s a right now thing and I’m feeling great.
Anyway, back to the cookbook; it was recommended that I try the recipe for chewy peanut butter cookies and they are ah-mazing! No sugar or butter = no guilt (right?!). Try them yourself!
- 2 cups spelt flour (I used 1 cup white and 1 cup whole wheat)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup natural peanut butter
- 1 cup maple syrup
- 1/3 cup olive oil (I know weird, but you can’t taste it)
- 1 tsp vanilla extract (I’m out so didn’t use it)
- 1/3 cup chopped peanuts (didn’t have any, but it’s optional)
- 1/2 cup chocolate chips (a must!)
- Preheat oven to 350F
- Whisk flour, salt and baking soda together. Mix in the peanut butter, syrup, oil and vanilla until you don’t see anymore flour. Fold in peanuts and chocolate chips.
- Drop spoonfuls of batter onto an ungreased cookie sheet and press down on them gently with a fork.
- Bake for 12 minutes and let cool.
Yummy and guilt-free!