Aug 28, 2014

{recipe} maple, peanut butter, chocolate chip, oatmeal cookies with sea salt #dairyfree

Say that name 10 times fast! Today at naptime I baked. It relieves stress. It makes me feel better. A homemade little treat makes everything seem okay. And I'm a bit stressed.

I made cookies. And then I ate them. Then the boys woke up from nap and I shared with them (and ate another myself clearly).

So, the recipe...

 

Ingredients:
  • ⅔ cup natural peanut butter (I didn't quite have ⅔ cup left. It still worked.)
  • ⅔ cup real maple syrup
  • 4 tablespoons Earth Balance dairy free spread
  • 1 teaspoon vanilla extract (I'm heavy handed when I measure vanilla. Because yum.)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder (Apparently I was out if baking powder. How did I not know this? I "made" baking powder with two parts baking soda to one part cream of tartar)
  • ½ teaspoon fine-grain sea salt
  • 1 large egg
  • 1¼ cup old-fashioned rolled oats, ground for 30 seconds in a food processor or blender
  • 1½ cups old-fashioned rolled oats
  • 1 cup semi-sweet chocolate chips (Read the label. Only a few brands are dairy free)
  • Coarse grain seal salt (I used Himalayan Pink Salt instead. It's pink. And fun.)
Instructions:
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Line baking sheets with parchment paper.
  3. Combine peanut butter, maple syrup and melted butter into bowl. Whisk until well blended.
  4. Beat in the egg.
  5. Whisk in the vanilla, baking soda, baking powder, and fine salt.
  6. Combine in the oats (ground and rolled) and the chocolate chips.
  7. Drop the dough by tablespoon onto the parchment paper.
  8. Sprinkle with coarse salt.
  9. Bake 6 minutes. Then swap the two baking sheets (move the one on top rack down and one on bottom rack up so they cook evenly). Bake an additional 6ish minutes until the edges are golden.
  10. Pour a glass of almond milk and enjoy!

Adapted from this recipe.

Linked up ---

No comments:

Post a Comment