Because it’s Friday, definitely cold enough to turn on the oven, almost Valentine’s day, and cookies are delicious. We all like to indulge and one of my personal challenges is to make healthy AND delicious sweets.
These are one of my most recent favorites, plus they are vegan, dairy-free, soy-free, and gluten free. Not to worry, they are still yummy!
Peanuts for you
Peanuts are in the legume family and are rich in heart-healthy monounsaturated fats. They contain more antioxidants than apples and have been shown to reduce the risk of coronary heart disease and diabetes in women. Peanuts are a good source of protein, folate, and Vitamin E.
Peanuts for people
Peanuts are native to South America and are grown around the world. Peanut farmers have been joining together in cooperatives to work for fair prices and support their communities. Liberation and Once Again are great brands that support farmers through Fair Trade.
Peanuts for the planet
These tasty legumes grow in warm climates and start as flowers on the peanut plant that become heavy and mature underground. Like all legumes (beans, peas), peanuts supply their own nitrogen, reducing the need for chemical fertilizers. Peanut shell “waste” can actually be helpful - in Senegal, peanut shells are helping to protect lands affected by climate change.
Read on for the recipe
Peanut Butter Cookies
Makes about 20 cookies Prep time: 10 minutes Baking time: 10 minutes Ingredients: 1 tablespoon ground flax seed 3 tablespoons water 1/2 cup natural peanut butter (ingredients: peanuts, salt) 1/2 cup maple sugar or coconut sugar 1 1/4 cup oat flour* 1/2 teaspoon baking soda *Tip: Make your own oat flour by blending rolled oats in your blender or food processor until they become a fine powder.
Preheat oven to 350.
Mix ground flax seed and water in a small bowl and set aside.
Combine peanut butter and maple sugar in a mixing bowl and blend until fully combined (an electric mixer works best, or get a great arm workout).
Add flax and water and stir well to incorporate.
Add oat flour and baking soda, and stir until evenly combined.
Shape the dough into 1-inch round cookies and place on a baking sheet.
Bake for 8-10 minutes, or until lightly browned.
Cool on a wire rack and try not to eat them all at once!