Chocolate Peanut Butter Cookies

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* Exported from MasterCook *

 

Chocolate Peanut Butter Cookies

 

Recipe By : Natural Health, September 2000

Serving Size : 1 Preparation Time :0:00

Categories : Cookies Eggfree

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups oats, ground fine or oat flour

1/2 cup unbleached all-purpose flour

1/2 cup unsweetened cocoa -- sifted

1/2 teaspoon aluminum-free baking powder

3/4 teaspoon sea salt

1 cup natural unsalted peanut butter

2 tablespoons water

1/2 cup maple syrup

1 teaspoon vanilla extract

1 cup granulated cane juice (Sucanat)

2/3 cup Spectrum Spread or other nonhydro-

genated margarine

1 cup chocolate chips or chocolate-peanut

butter chips

 

Preheat oven to 350º. In small bowl, stir together ground oats, flour,

cocoa, baking powder, baking soda, and salt; set aside.

 

Use electric mixer to beat peanut butter and water together in large

bowl until smooth. Add maple syrup and vanilla and beat until well

blended. Add granulated cane juice and Spectrum and beat until

incorporated.

 

Add dry ingredients and beat on low speed just until completely

blended. Stir in chips.

 

Drop dough by tablespoonfuls (or use a 1¼-inch scoop) onto baking sheets

lined with parchment. Press a crisscross pattern into tops of cookies

with the tines of a dinner fork.

 

Bake until tops are lightly browned but cookies are still slightly soft,

10 to 12 minutes. Cool on racks. Cookies can be stored in an airtight

container for several days.

 

Makes about 36 cookies.

 

Per Serving: 145 calories, 3 g protein, 8 g fat, 17 g carbohydrates, 1

g fiber, 88 mg sodium, <1% vitamin A, 0% vitamin C, 1% calcium.

 

MCFormatted by Natallie <earthspectrums

 

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NOTES : (Magazine notes) Tropical Source makes chocolate-peanut butter

chips that taste great in these. Because of the cocoa powder, these

cookies aren't as chewy as the other cookies are (Chewy Peanut Butter

Cookies).