My adventures in raw and plant based desserts and the occasional savory recipe creation!
Sunday, January 15, 2012
Chocolate Peanut Chipotle Cookies
I don't know if any of you have heard, but there is supposedly a peanut shortage this year...meaning less peanut butter and less peanutty goodness for us all. What a tradgedy, as a peanut butter loving girl, hearing the news last week brought sadness to my heart! What am I to do when I want some sticky creamy goodness on a piece of toast? Or what about PB & J sammies? Ok, so I am being a bit dramatic, and there is always almond butter, but since I have been alive I cannot remember ever having such a problem as no peanut butter. Afterall, it is a staple in my cupboard. I will admit, after hearing the news I stocked up on it so I will at least have some for a while. Then I decided that I needed to make something with peanuts and peanut butter because all of the thinking about the peanut butter made me crave some. Cookies were sounding really good, especially having been at work all day with a coworker who was baking delicious smelling cookies while I worked on my savory foods for the deli. The chocolate ones especially so, which is why I decided that chocolate peanut cookies would be perfect!
But they needed something a little different, my own twist on the classic pairing. You see, I love chipotle with peanut butter, something my Mother taught me a while back when she first told me to sprinkle my peanut butter toast with a little ground chipotle powder. The combination is amazing and she was onto something.
Since chocolate and chipotle also are a match made in heaven, it was perfect! Chocolate peanut chipotle cookies! So I mixed together one of my vegan chocolate doughs, laced it with peanut butter and chipotle, and stirred in some salted roasted peanuts and plenty of chocoate chips.
The dough was amazing...seriously, I am sure I ate a few cookies worth of it because it was very addictive and afterall, no risk of egg contamination with vegan dough!
The cookies smelled wonderful as they baked as well, like brownies with a little something extra. No use waiting until they were cooled to have a sample, warm cookies are one of the joys of life! They were scrumptious with the dark chocolate base with a slight kick of chipotle and the richness of peanut butter and the crunchy salty peanuts and gooey still melted chocolate chips! I was quite pleased, and I almost forgot about the sadness of the peanut shortage!
Maybe you should stock up on peanut butter as well, and if you do, you should make these cookies, you will be happy you did!
Vegan Chocolate Peanut Chipotle Cookies
makes 1 1/2 dozen
1 cup maple sugar, or granulated organic sugar
2/3 cup coconut oil
1/4 cup peanut butter
3/4 cup well mashed very ripe organic bananas
1 Tbsp pure vanilla extract
1/2 cup agave nectar
2 1/2 cups whole wheat pastry flour
1/4 cup plus 2 Tbsp cocoa powder
1 tsp ground chipotle powder (or another 1/2 tsp if you love it like me)
1 Tbsp baking powder
1 tsp sea salt
1 12 oz bag vegan chocolate chips
3 cups roasted salted peanuts
In a large bowl, combine buttery spread and coconut oil with sugar and beat until fluffy and well combined. Beat in the bananas, vanilla extract, almond extract, banana extract and agave nectar until well combined. In a smaller bowl, whisk together flour, cocoa powder, salt, baking powder, then add to the large bowl, and mix until well combined. Mix in the chocolate, brittle and pecans, and place in the fridge to chill until firm. To bake, Preheat your oven to 375 degrees. Line 2 large baking sheets with parchment paper. Roll balls into about 2 inch balls, and place on prepared cookie sheets a couple inches apart (refrigerate unused dough while baking the other trays). Bake for about 15-20 minutes, until puffed and just starting to brown slightly. Remove from the oven and let cool on the pan a few minutes, then remove to a wire rack to cool. Repeat with remaining cookies.