Okay guys, if your New Years resolution has anything to do with healthy eating, be sure to make these cookies before the clock strikes midnight! That’s right, I am providing you with an unhealthy cookie recipe! Weird huh?? I couldn’t help myself, after designing this delicious Maple Peanut Butter Cookie recipe that melts in your mouth I decided that the taste was well worth the calories. Hey we can’t be healthy all the time, right?
Speaking of unhealthy eating, we definitely took part in overindulging in sweets this holiday season. Surrounded by the ambiance of great family and friends the holiday joy extended to our over sized plates. As the Moscato shook hands with the candy, pie, and cookies in our stomachs we decided we’re going to take part in the 2012 Whole Living Action Plan (after New Years Eve of course 🙂 ) This plan is primarily meant to detoxify your body and mind in a healthy way, in return you will feel fresh and rejuvenated.
We will keep you updated on how our bodies feel throughout the 3-week plan. If any of you decide to join us, we would love to hear your progress!
I would like to apologize for the lack of pictures in this recipe; my primary means of photo documenting (my phone) has been on the fritz lately! For those of you who decide to make these cookies I have a bit of homework for you. It has to do with capturing your kitchen art on camera hint, hint! I would definitely enjoy seeing your cookie photos, which you can send to TwinTasteBlog@gmail.com!
All right Cinderella, put on your finest cooking apron, pour yourself a glass of almond milk, and take advantage of these last few days before the New Year!
Maple Peanut Butter Cookies
- 1 ½ cup All Purpose Flour
- 1 tsp. Baking Powder
- ¼ tsp. Baking Soda
- ½ tsp. Salt + extra for sprinkling
- 1 Flax Egg (1 Tbs. Milled Flax + 3 Tbs. Water)
- ½ cup Sugar
- ½ cup Dark Brown Sugar
- ½ cup Earth Balance Butter
- 1/3 cup Peanut Butter
- 1/3 cup Salted Peanuts
- 1/3 cup Maple Syrup (I used a sugar-free version but pure should be fine)
- 1 tsp. Imitation Vanilla Extract
- ½ tsp. Maple Emulsion
- 5 Pieces of Tofurky Smoky Maple Bacon Marinated Tempeh (Optional)
Preheat the oven to 375 and lightly spray a cookie sheet.
Combine flour, baking powder, baking soda, and salt and set aside. In a large mixing bowl cream both sugars with the butter until light and fluffy, this should take a couple minutes at a medium-high speed. While the butter and sugar are mixing, use a coffee grinder or food processor to finely chop the salted peanuts into a powder. It is ok if the nuts start to turn into peanut butter but ideally you should stop just before this point. Add the peanut butter and ground peanuts to the mixer and continue to cream for a few more minutes. Now add the maple syrup scraping bowl when necessary. Once combined add the vanilla and maple emulsion, then the flax egg. Next slowly add your flour mixture. When all of the flour has been incorporated *form the dough into one-inch balls and place on the cookie sheet. Lightly press the cookie dough down with your fingers. If you are using the Tempeh Bacon (which I highly recommend!) prepare according to instructions on the package then crumble and place the bits on top of cookie dough. ** Lightly sprinkle the cookies with salt and bake 12-14 minutes or until lightly browned.
*I found that it helped to slightly wet or grease your hands.
** If you want an extra bacony infusion mix a few strips into the dough!
Don’t forget to send us your cookie photos!