This time of year is truly one of my favorites. It seems any lingering thoughts of the long dreary winter can simply be swept away with the Spring breeze. The sun is shining. Birds are most definitely singing. I saw a few flowering trees yesterday on my walk to the park… and I may have shed a small tear of joy.
Up until April 1st, I felt like Spring would never ever come. These past few months have had me holed up—hiding from the not-so-lovely weather and focusing on school, finishing up my next book, and beginning my new gig as The Vegan Expert for About.com. All very good things!
I’m falling head over heels for school. I didn’t know what to expect, because I don’t think I fully appreciated my first time through college while earning my Art degree—and I always had an empty spot in my heart where I felt a Biology degree would fit quite nicely. Finally, I have a second chance! By studying Nutrition I am able to resurrect my love of Biology and combine it with my long time love of food. So much to discover… the prospect of which excites me greatly.
Even though I’m only in the beginning of learning about the science of food, I am convinced I’ve found my next obsession, and I’m looking forward to its influence on my work to come.
2014 has already ushered in quite a few treats, and I feel incredibly grateful. I also feel grateful that I’ve finally gotten a bit of a break in my rigorous schedule. My book’s edits are in their final stages and I’m taking advantage of it by spending more time outdoors enjoying the burst of sunny skies.
So many things happened in 2013, a few that really made me take a step back and evaluate who I am, who I was, who I’d like to be. And, all the shuffling around of my new schedule has made me gladly lose much of the rigidity that I once had in my life–which has opened up a lot of time for doing more of the things I love, like spending time with my family, making art, and getting back to sharing recipes with you. With Spring comes new beginnings…
Today I am sharing a simple recipe for a brownie-like cookie that’s laced with peanut butter. Not overly sweet— just enough to tame down that sultry peanut butter chocolate combo. Top with cacao nibs for an ultra indulgent treat.
Peanut Butter Brownie Cookies
Yield: 24 cookies
- 1/3 cup olive oil
- 3/4 cup sugar (I used coconut palm, but regular would work great, too)
- 1/4 cup maple syrup
- 2 teaspoons ground chia seed mixed with 2 tablespoons water
- 1/3 cup cocoa powder
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 4 to 5 tablespoons creamy peanut butter
- 2 tsp baking powder
- 3/4 cup millet flour
- 1 /2 cup buckwheat flour
- 1/2 cup almond meal
- 2 tablespoons creamy peanut butter
- 1 tablespoon maple syrup
- optional topping: cacao nibs
Preheat oven to 375 °F.
In a large bowl, mix together the olive oil, sugar, and maple syrup until smooth. Add in the prepared chia seed gel, cocoa powder, vanilla extract, salt, and peanut butter. Gradually add in the baking powder, millet flour, buckwheat flour, and almond flour until well blended and a stiff dough forms.
Roll the dough into 1 1/2 inch wide balls and place directly onto an un-greased cookie sheet about 2 inches apart. Press down gently using the tongs of a fork, as you would with peanut butter cookies. Bake for 9 to 11 minutes.
Let cookies cool on the cookie sheet at least 20 minutes, or until no longer fragile. Stir together the ingredients for the glaze and lightly top each cookie. Sprinkle with cacao nibs.
Store in airtight container.