peanut butter FTW. Is anyone with me? I took a peanut butter hiatus after college. I can't even tell you how much I was eating. In fact, it was almost the only thing I was eating. I would get cereal from the cafeteria, generally cheerios and dip my spoon in pb and then stick it in my cereal bowl and eat the sticky, glutenous mess by the spoonful. That was a pretty dark time for me. I was dating a guy who was cheating on me although it wasn't confined until a few years later (still with him) I took it out on myself and went hard into eating disorder land, because of course his infidelity was all about me.... NOT.
SO... after eating so much pb an allergy test came back with a severe, not life threatening allergy. Needless to say, I was off the pb train for a loooong time. I suppose my grandma's opposition to peanuts also came lightly into play. She told me they were terrible for me because of the mold content... Lets say, I should have paid more attention, because I may not have candida... well thats exaggerated, but maybe?
But, recently started dating this incredible guy. I don't want to spill too much, buuuuut, he's a total peanut butter addict and I caught the pb bug again. Oh man. In my true controlling fashion, I only allow myself pb when I'm with him. You'd think that would limit the consumption, but I really should have gone the opposite route.
B also has a cookie a night cookie habit. When I first met him, he was skateboarding to the local deli overnight for a cookie (he's lucky he scored me). So, I took my talents to the kitchen and made him a peanut butter cookie that fits all of his allergy needs. I think this is the ONLY time I've made something specifically for someone I'm dating. Does that mean something? Maybe not.. who knows.
So, lets just say, he's the best tester I have these days. He's currently testing the shelf life, lucky me and him.. mostly me... swoon.
So, without further adieu here is my vegan peanut butter cookie recipe that both B and I love.
peanut butter (I prefer chunky): 1 cup
coconut sugar: 1 cup
vanilla extract: 2 teaspoons
oat flour: 2/3 cup
baking soda: 1 teaspoon
Himalayan salt: 1/2 teaspoon (I like my peanut butter cookies salty, if you don't use 1/4 teaspoon)
coconut milk: 1/4 cup
toasted coconut shreds: 1/4 cup
chocolate chips optional: 1/4 cup
Pre heat the oven to 350
Toast coconut until golden brown and allow to cool.
In a medium bowl mix the peanut butter, salt, sugar and vanilla extract. Add in the oat flour and baking soda (make sure this gets mixed throughly) then coconut milk and shreds (also chocolate if you're using any). The mixture will be crumbly. With your hands, or an ice cream scoop, roll even amounts of dough into a ball and place on a tray with parchment or silpat. With a fork, create a cross hash.
Bake the cookies for 9 minutes, or until the edges start to darken.
Store in a container for 7 days. You can refrigerate them, but don't need to. As of now, B has only tested the cookies for 7 days, but we will hopefully get to 10!