Chocolate Peanut Butter Fudgies
So if you haven’t heard, there’s an awesome cookbook giveaway going on at Diet, Dessert and Dogs and all you have to do for an entry is comment on the post. For bonus points, you can make one of her awesome recipes that have already appeared on the blog, and even though we already had a batch of chocolate chip cookies in the fridge, I had to give these a shot.
Just because of my pantry contents, I ended up using real sugar and flour, so they’re no longer allergy friendly, but other than that I kept FAIRLY close to the original, which you should check out here. I picked these because I thought sneaking veggies into cookies was an awesome idea, and when I brought them into work, my co-workers gobbled up the entire platter without complaint. I also added some ground flax to up the nutrition a bit.
My version follows:
¼ cup all-natural crunchy peanut butter
¼ cup smooth almond butter
2/3 cup turbinado sugar
¼ cup grapeseed oil
½ cup pure maple syrup
1 tbs vanilla extract
1 tsp apple cider vinegar
1/3 cup pureed cooked zucchini (skin included)
1.5 cups all purpose flour
1/3 cup cocoa powder
1 tsp baking soda
1 tsp baking powder
½ tsp sea salt
2 tbs ground flax seed.
1. Preheat oven to 375F and lightly spray a baking stone. (I have the world’s smallest oven and haven’t been able to find a cookie sheet that fits, so I do all my baking on a stone that BARELY squeezes in)
2. Whip together nut butters, sugar, and oil. Add maple syrup, vanilla, vinegar and zucchini, stirring to combine.
3. In a second bowl, combine flour, flax, cocoa, baking powder/soda and salt, then combine the wet and dry.
4. Use a tablespoon to dole out the batter, and flatten cookies with your fingers. Bake for approx 15 minutes. (I first took mine out at 12 and discovered they weren’t quite there yet)
5. Cool, and enjoy!
So AGAIN, be sure to check out the original recipe and the giveaway over at Diet, Dessert and Dogs and we’ll all be happy. Get it, Got it, Good.