Peanut butter marvels recipe

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These chewy treats are quite decadent tasting. No one will guess they’re actually healthy.

  • Yield: 24 cookies


  • ½ cup unsalted, unsweetened, chunky peanut butter
  • 8 tablespoons vegan butter substitute, softened
  • 5 tablespoons coconut sugar
  • ¼ cup Suzanne’s Specialties brown rice syrup
  • 2 teaspoons pure vanilla extract
  • Pinch sea salt
  • 1½ cups whole wheat pastry or sprouted whole wheat flour
  • ½ cup rolled oats
  • ¼ cup unsweetened flaked coconut
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅔ cup Lily’s Dark Chocolate Premium Baking Chips
How to Make It
  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. Whip the peanut butter, vegan butter, coconut sugar, brown rice syrup, vanilla, and salt in a medium bowl until smooth and creamy. Add the flour, rolled oats, coconut, baking powder, and baking soda to the peanut butter mixture and mix into a soft dough. Fold in the chocolate chips to incorporate them fully.
  3. Drop rounded tablespoonfuls of dough onto the prepared pans, pressing lightly and rounding, leaving 1 inch between cookies. Bake for 14 to 15 minutes, or until the cookies are light golden and tenderly firm. Transfer to wire racks and cool completely. These will keep, in a tightly sealed container, for about 10 days.

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