Peanut Butter Chocolate Chip Cookies- Makes 24
2c. buckwheat flour
1/4 tsp. salt
1 tsp. baking soda
-sift together in a bowl, set aside
1/2c. peanut butter, organic (you could use almond butter)
1/2c. butter (vegan Earth Balance butter)
1/2c agave nectar
1 tsp. vanilla
*update- 1/2c. nut milk (I used coconut milk, not canned)
-melt the butter and peanut butter over low heat, when melted pull off the heat and add the agave, vanilla and nut milk
1c. vegan chocolate chips
1. Pre heat oven to 350 degrees and line two baking sheets w/parchment paper. When you have mixed your dry ingredients and your wet, add them together and mix to combine. Don’t overmix.
2. Add in the chocolate chips. When all is mixed, use a tablespoon measure and scoop out a healthy scoop. Roll the dough lightly between your hands and place on the parchment lined baking sheet. Continue this until all the dough is gone.
3. Take the bottom of a glass and push down lightly on the mounds to flatten them just a bit. Place in the oven and bake for 8 minutes. Take them out of the oven and let them cool on the baking sheet for at least 5 minutes. Eat right away or place on a cooling rack to cool completely. Store in an airtight container.
Buckwheat Flour- Buckwheat’s beneficial effects are due in part to its rich supply of flavonoids, particularly rutin. Flavonoids are phytonutrients that protect against disease by extending the action of vitamin C and acting as antioxidants. Buckwheat’s lipid-lowering activity is largely due to rutin and other flavonoid compounds. These compounds help maintain blood flow, keep platelets from clotting excessively (platelets are compounds in blood that, when triggered, clump together, thus preventing excessive blood loss, and protect LDL from free radical oxidation into potentially harmful cholesterol oxides. All these actions help to protect against heart disease. Is a great alternative for those with a wheat sensitivity. Gluten-free! (Courtesy of World’s Healthiest Foods)
Nut Butter- Good-for-you nut butters contain a host of minerals and vitamins, offering good-quality, usable protein. Wholesome nut spreads contain fiber and essential fatty acids, making them a good choice for consumers who may be looking to replace margarine or butter with spreads that are more nutritious.
Chocolate- The saturated fats found in chocolate do not elevate cholesterol levels, unlike those found in meat and dairy products. Chocolate can be a rich source of flavonoid antioxidants, which are very important in protecting against damage to cholesterol and the lining of the arteries, flavonoids also prevent excessive clumping together of blood platelets that can cause blood clots.
Every year for Valentines Day I try to make my sweetie something special, sometimes those recipe fall into our eating for health plan and sometimes they don’t. Last year I made him a Peanut Butter Cheesecake (not part of the eating for health plan!) for a special treat, well this year I thought I would still use his two favorite pals peanut butter and chocolate to make something that fits a little better into the plan. Well- Voila! These were perfect and we are both happy. The buckwheat flour makes these a slightly drier cookie but if Bill-y gives the approval I know I’ve done good (he’s the treat freak in the house). Enjoy!