Peanut Butter Chocolate Chunk Cookies

Peanut butter chocolate chunk cookies

Some flavors are just meant to be together. You know what I’m talking about: Hummus and pita, apples and cinnamon, (almond) milk and cereal, chocolate and peanut butter. Let’s stop there. With the chocolate and peanut butter. The classic flavor combination that it’s nearly impossible not to love. Think about the creamy peanut butter and the melty chocolate mingling together. It’s the definition of synergy. While I’ll never say “no” to chocolate or peanut butter on their own, they’re just that much better when eaten together.

Peanut butter chocolate chunk oatmeal cookies

No matter how many times it’s been done, I never get tired of it. Whether it’s peanut butter straight from the jar followed by chocolate chips right out of the bag, oatmeal with peanut butter and cocoa powder stirred right in, or the ever popular peanut butter cup, you can’t go wrong. Chocolate and peanut butter are quite possibly magical in their ability to taste good together, no matter their form.

Peanut butter chocolate chunk oatmeal cookies

Cookies are, of course, always a winning vessel for chocolate and peanut butter. I decided to whip up a quick batch of cookies when Justin and I had company over, and, wanting to please everyone’s palates, went with the always perfect pairing. It certainly did not fail me (I had to hide half the batch to make sure I’d have enough cookies to take pictures of!) The cookies were a hit with everyone, and I have a new staple recipe to add to my list.

Peanut butter chocolate chunk oatmeal cookies

I was going for an interesting texture in these cookies, so I used chocolate chunks (from a chopped up chocolate bar) rather than chocolate chips for extra melty chocolate goodness. A bit of almond flour stirred into the dough adds (more) nutty flavor, as well as a delicate texture. I used coconut sugar and blackstrap molasses in these cookies, adding sweetness and depth, without that cloying white-sugar taste.

These cookies are great as a simple snack to have with tea, an after dinner treat, or even to give as gifts for the holidays! Try layering the dry ingredients in a mason jar, and include instructions for adding the wet ingredients and baking. Tie it up with a pretty ribbon and your gifting is complete!

Peanut butter chocolate chunk oatmeal cookies

Peanut Butter Chocolate Chunk Oatmeal Cookies

Ingredients

  • 1/4 cup creamy almond butter
  • 1/4 cup coconut oil, softened
  • 1/4 cup unsweetened applesauce
  • 1/4 cup unsweetened almond milk
  • 1/2 cup coconut sugar
  • 2 tablespoons molasses (I used blackstrap)
  • 2 tablespoons ground flaxseed
  • 1 tablespoon arrowroot starch
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups whole wheat pastry flour
  • 1/4 cup almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chunks or chocolate chips

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a non-stick mat.
  2. In a large bowl, whisk together almond butter, coconut oil, applesauce, almond milk, coconut sugar, molasses, flaxseed, arrowroot, and vanilla extract.
  3. Mix in whole wheat pastry flour, almond flour, baking powder, and salt until just combined. Fold in chocolate chunks.
  4. Drop dough by rounded tablespoonfuls onto prepared baking sheet, leaving an inch between each. Flatten in a criss cross pattern with the tines of a fork.
  5. Bake for 14-16 minutes, until edges are golden. Let cool on pan for 5 minutes before transferring to a wire rack to cool completely.
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What are your favorite flavor pairings? Any odd combinations that others don’t share your love for? I have a penchant for eating everything with mustard (apples dipped in hummus and dijon mustard is particularly tasty!)

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Food (and other things) for thought

It’s been busy around here lately. School, work, and snuggling with Effy have kept me from being in the kitchen as much as I’d like, but I’ve still been devouring some wonderful looking recipes, at least with my eyes! I’ll be back soon with recipes, but for now, take a look at what’s caught my eye this week:

•Kathy’s recipes are always a delight, and this week her skillet-popped lentils and savory miso broccoli bowl caught my eye.

•Greatist posted an interesting article about the science behind some people’s timeliness (or lack thereof).

•Do you still have leftover cranberry sauce (I don’t know how mine has lasted so long, but it’s probably because I made about a gallon of it). These cranberry swirled pumpkin pancakes from the Peachy Palate sound amazing

•Here’s a great recipe for a lazy weekend: nourishing nut and seed bread from Nutrition Stripped.

•A great read from Ginny Messina (The Vegan R.D.) about vegan diets for healthy bones.

•I’ve long been a fan of persimmons, and this persimmon “sorbet” from Food 52 looks like a wonderful way to enjoy their naturally wonderful flavor.

•These homemade candy cane kisses from Fork and Beans are sure to delight all who are lucky enough to try them.

What have you been reading this week?

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Recipe ReDux - Chocolate Coconut Oatmeal Mix

 

 

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This month’s Recipe ReDux theme was “adding merriment to mixes,” which left the doors wide open for ideas. How many things can you possibly make into a shelf stable mix? Well I’ll tell you. The possibilities are seemingly endless. Which is probably why I wound up going with a staple we always have in stock here: oatmeal. A bit fancied up, with chocolate and coconut stirred right into the mix, this oatmeal makes every breakfast special.

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While it would be lovely if every morning could be like the traditional Sunday morning: lazy, relaxed, with sun beaming in the windows and the cats lounging on your lap, and the smell of fresh pancakes wafting through the house, they are, unfortunately, not. Most mornings are the exact opposite of this: rushed, stressful, cold, and dark, with the cats meowing lest you make them wait a second longer for breakfast. On mornings like this, where there’s not a pancake in sight, it’s useful to have a “convenience” breakfast of sorts. While many people turn to pre-mixed oatmeal packets, (which are positively packed with sugar and other scary sounding ingredients), I choose to make my own, completely customizable oatmeal mixture. I simply portion it out in the morning (or the night before, if I’m making overnight oats) and breakfast is ready in 5 minutes or less.

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Chocolate Coconut Oatmeal Mix

Ingredients

  • 3 cups rolled oats
  • 1 cup quick oats
  • 1/2 cup raisins
  • 1/4 cup chocolate chips
  • 1/4 cup cocoa powder
  • 1/4 cup unsalted sunflower seeds
  • 1/4 cup unsalted pepitas
  • 1/4 cup shredded coconut
  • 1/4 cup coconut sugar or brown sugar
  • 1 teaspoon salt

Instructions

  1. Combine all ingredients in a jar and shake well to distribute evenly.
  2. Boiling water method: Scoop 3/4 cup of the oatmeal mixture into a bowl. Pour 1/2 cup boiling water over the mixture, stir, and let stand 5 minutes to absorb the remaining water. Add more water if the mixture is not saturated.
  3. Top with more coconut, fruit, nut butter, or your other favorite toppings, and a splash of your favorite non-dairy milk.
  4. Stovetop method: Bring 1 cup of water to a boil in a small saucepan, then stir in 3/4 cup of the oatmeal mixture. Reduce heat and let simmer, stirring often, for about 5 minutes, or until the water is absorbed.
  5. Pour into a bowl, sprinkle on your toppings of choice, and top with a bit of non-dairy milk.
  6. Overnight oats method: Scoop 3/4 cup of the oatmeal mixture into a bowl, then stir in 1-2 tablespoons of chia seeds and 1 cup of non-dairy milk ( I like unsweetened almond milk). Cover and let sit in the refrigerator at least 1 hour, preferably overnight.
  7. When you’re ready to eat your oats, stir in more milk, if desired, and top with whatever you’re in the mood for!
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What do you do when you’re in a rush for breakfast? I used to be a breakfast skipper, and I still have days when I’m just not in the mood for it, but having a convenient mix like this on hand makes my mornings infinitely easier.

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