Vegan MoFo: My Favorite Thing is…Oat Flour!

mofo 2013 red white food banner

Ok, so my MoFo’ing is off to a slow start. Here we are at day 6, and this is my first real post. At this rate, I won’t get to share very many of my favorite vegan things :-/

Regardless to my pace of posting (posting pace?), I wanted to get this month rolling with one of my very favorite ingredients…oats! And, more specifically, oat flour. Why oat flour versus the whole oat? Sometimes I react to whole oats, specifically oat meal. I use make a point to purchase organic, gluten free rolled oats (or steel cut/oat groats), but sometimes, when I eat oat meal, I almost feel asthmatic. I would probably feel the same if I ate an entire batch of whatever it is I make with the oat flour, but I’m usually able to control myself. Usually 😉

Back on track…Why do I love oat flour so much? It’s crazy versatile! I’ve had great luck substituting it one-for-one for in everything I’ve tried. (Given, I haven’t tried it with every recipe.)  But, I’ve great luck with pancakes, muffins, and…cookies! Yummy, yummy cookies.

Peanut Butter & Jelly Oatmeal Cookies

1 1/2 c oat flour

1/2 c rolled oats

1 c peanut butter

1 c fruit spread/jelly

1 flax egg (1 TBSP flax meal + 1-2 TBSP water – combine and allow to gel)

2 tsp baking powder

1 tsp baking powder

Splash vanilla (about 1 tsp)

Sprinkle salt (if peanut butter is unsalted)

Combine dry ingredients (oat flour, oats, salt, baking soda, baking powder) and stir to combine. (I do this with a fork, but a sifter would work wonderfully. Just add the whole oats secondary.) Add wet ingredients (peanut butter, jelly, vanilla, flax egg). Stir just to combine ingredients. Scoop by large scooper (I used an ice cream scooper.) onto a parchment lined baking sheet. Flatten a little after scooping.

Bake at 350F for about 10-12 minutes. (Check after 8 minutes if your oven runs hot.) Time will depend upon your oven and thickness of cookies. Remove cookies from cookie sheet right away (the oat flour will draw moisture and make the bottom of your cookies soggy), and cool on a wire rack.

My batch of dough made 16 large cookies, but don’t let that stop you from making them; they freeze well and reheat great too!

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Notes:

I thought these cookies are naturally sweet from the sweetness of the whole fruit spread, but if you’re feeding these to people who eat ‘traditional’ cookies, you might want to add a little liquid sweetener or your favorite non-nutritive sweetener. Additionally, if you want to turn these soft, cake-like cookies into muffins, try thinning out the batter with a little non-dairy milk. Mix-ins would be good too! Try crushed peanuts, diced pieces of whole fruit, chocolate chips, etc. Go crazy!

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Spring into Healthier Eating: Happy Herbivore Aborad Review & GIVE-A-WAY

It’s that time of year again. The snow is melting; the grass is growing; the flowers are blooming (Hello, daphadills!), and your shorts, tank tops and bikinis are waiting for their seasonal debuts. Wait. What?! Shorts, tank tops, and bikinis?! How did that happen already?!

If you’re still clinging to the over sized sweatshirts and elastic waits of winter, you’re in good company. And, I’ve got great news; I’ve got some secret weapons to help get us off the couch and back on the beach. It’s book review time!

For the next few weeks, I’ll be sharing one or two posts reviewing cookbooks, eBooks, and DVD’s that will inspire you to shake off the winter blues and eat something other winter fruit. (A girl can only eat so many apples and oranges!)

The first book review includes a give-a-way! Woohoo!

Happy Herbivore Abroad is Lindsay Nixon’s third book…so far. Just last week, Lindsay announced the pre-order of new book, Happy Herbivore Light & Lean. (Here other two are The Happy Herbivore Cookbook and Everyday Happy Herbivore. I’m a big fan of all of Lindsay’s cookbooks so far, and I can’t wait for the new one to come out 🙂 In the meantime, however, we can all enjoy the flavorful yet still low-fat and always vegan recipes in Happy Herbivore Abroad, which features over 135 from around the world. And, big bonus, all of the recipes are made with easy-to-find everyday ingredients!

I have to admit, I was a little reluctant to jump on the international recipe bandwagon. Even though I consider myself pretty open-minded when it comes to ingredients, the combinations of some ingredients doesn’t always appeal to me. But, page after page, this cookbook keeps sending me back to the kitchen. One of my favorite recipes so far is the “Cheater” Pad Thai. I especially love the idea for the lower calorie version replacing some (or all – like I did!) of the noodles with thinly sliced cabbage. Yum! I think this recipe would be great with zucchini noodles, too, or a mix of any veggie noodle, kelp noodle, or tofu noodle of your liking.

Here’s the original recipe (which can be found on page 179 in HHA):

“Cheater” Pad Thai

(serves 2)

1/4 lb thick rice noodles

2 TBSP low sodium soy sauce

1 TBSP smooth peanut butter

1 TBSP sweet chili sauce

1/4 tsp granulated garlic powder

1/4 tsp ground ginger

1/4 tsp hot sauce

3 oz bean sprouts

chopped raw peanuts (optional garnish)

lime wedge (optional garnish)

Prepare rice noodles according to package ingredients. In a small bowl, whisk 2 TBSP warm water, soy sauce, peanut butter, chili sauce, garlic powder, ginger, and hot sauce together until combined. It may appear too runny at first, but it’s not. Taste, adding more hot sauce if desired. Using tongs, toss prepared noodles with sauce until all noodles are evenly coated. Plate and top with bean sprouts. Garnish with chopped, raw peanuts and a lime wedge, if desired.

As written, each serving is less than 300 calories and has just over 4 grams of fat. But, if you’re a volume eater (like me!), you can save yourself some calories by using the Lower Calorie Pad Thai suggestion on page 179 and gobble up the whole recipe 🙂 Or, if you want more veggies in your meal, try the Vegetable Pad Thai suggestion, also on page 179. (Double the sauce and add a bag of your favorite frozen veggies to the recipe.) Delish! (Find some more suggestions for sauce uses here.)

Thanks to publishers of HHA, you have the chance to win your own copy of Happy Herbivore Abroad 🙂 Woohoo! Give-a-way time!

To enter the give-a-way,  do any (or all!) of the following:

  • Leave a comment below with your favorite low-fat or fat-free recipe tip/s and/or trick/s
  • [Administrative Edit]
  • Follow Veggie V (@veggie_v) on Twitter and post a separate comment

And, don’t forget to like Happy Herbivore on Facebook and Follow HH on Twitter, too!

The contest will be open all week, until Friday, April 12, at 11:55 p.m. EST. Good luck!

Contest open to US and Canadian residents only.

Disclosure: I received a free copy of Happy Herbivore Abroad to review.

Top 7 Posts of 2012

Ok. It’s January 13, and I have yet to post anything this year. That’s bad. Bad, bad, bad! I’ve been a bad blogger, and for that I apologize. Sincerely.

One of my goals for 2013 is to blog more often. I’m off to a very good start. Bad blogger!

I could list all of the reasons I haven’t been blogging, but all you have to do is go back a few months and you’ll see all of the reasons. Sometimes my real life gets in the way of blog life. And sometimes they cross paths. Right now, they are on separate paths, and my real life is winning. I’m teaching 10 classes this semester between two schools, both of which are about an hour away from home. (But only about 30 minutes away from each other, which is nice.) And, since school just started last week, I haven’t gotten used to my new schedule yet. But, as soon as I do, I’ll have some time to create new recipes and share all of my veggie adventures with you 🙂

To get the ball rolling on 2013, though, let’s take a look at 2012 one more time. Here are the top posts from 2012…

#1: Cookie Dough Balls: This was by far the most viewed post last year, and rightfully so! These are delicious! I still make them often, switching up the ingredients.

#2: Butter Pecan Balls: Again, super delicious! I just made a batch of these over the holidays, and they were gobbled right up. So good! And so easy 🙂

#3: Super Simple Double Chocolate Peanut Butter Balls: These dessert balls really are super simple. The simplest! Just throw some PNB, cacao (or coco) powered and your favorite sweetener in a bowel, vanilla if you want, mix to combine, and roll into a ball. You can make a batch of these in a few minutes and be on your way to dessert heaven. They also freeze well, but there probably won’t be any left to freeze 🙂

#4 Raw Zucchini Bread: This was one of my first attempts at raw bread, and one of my early uses of the dehydrator. Great way to use up all of that summer zucchini!

#5 Brownie Dough Bites (plus Cake Batter Balls): Who doesn’t love brownies? And, who doesn’t love easy to eat and travel with brownies? And cake batter, well, ’nuff said.

#6 Peanut Butter Banana Muffins: I ate some many of these last fall that I should be sick of them. But I’m not. I haven’t made any in a while, but I’m pretty sure there will be peanut butter banana muffins in the oven this week. Oh yah!

#7 Grain Free Double Chocolate Mocha Cookies: I just made these two days ago. I was craving cookies and had all of the ingredients in the house. Too good to pass up! And too good not to eat up 😉

Grain Free Double Chocolate Mocha Cookies

Super Simple Double Chocolate Peanut Butter Balls

I’m almost embarrassed to post this as a recipe – it’s that simple!

Super Simple Double Chocolate Peanut Butter Balls

1/2 c White Chocolate Wonderful Peanut Butter (or any other nut butter of your choice)

2-3 TBSP (heaping) cocoa powder (I used raw cocoa powder)

2 TBSP maple syrup

1 tsp vanilla extract

dash salt

Combine everything in a small bowl. Mixture should be crumbly. If it’s not dry enough, add more cocoa powder. Form mixture into small balls and store in the freezer. My batch made 8 medium sized balls.

The flavor is a very dark chocolate, but neither the chocolate nor the peanut butter overpowers the other.

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I’m sharing this recipe with the readers of…

Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free

Allergy Free Wednesdays @ Real Food, Allergy Free

Wellness Weekends @ Diet Dessert and Dogs

Allergy Friendly Lunchbox Love @ Allergy-Free Vintage Cookery

Allergy Friendly Fridays @ Cybele Pascal – The Allergy-Friendly Cook

Peanut Butter Eggs

Mr. M and I just had a conversation about Easter egg hunts. Neither of us can remember participating in Easter egg hunts as children. I think we were deprived! But, you don’t have to be 🙂

Just in time for the Easter bunny…

Peanut Butter Eggs

I used to love peanut butter eggs. The super sweet peanut butter. The melty chocolate. Big or small, I liked them all. But whole food vegans don’t eat that stuff, right? Wrong!

I made my own peanut butter eggs. And, I donated them to a bake sale at work to support a group of my co-workers who are participating in the  Susan G Komen Walk for the Cure this summer. Their team name is We Pink We Can. Too cute! Anyway, my PNB Eggs were a hit – at least with the three people who reported eating them 😉

Peanut Butter Eggs

Peanut Butter Filling

1/2 c peanut butter

2 TBSP maple syrup

1 tsp psyllium powder

dash salt

Combine peanut butter, maple syrup and psyllium in a small bowl. Add dash salt if your PNB doesn’t contain salt (this will help bring out the sweetness of the peanuts and maple syrup). You want the mix to be dry and crumbly. Refrigerate the peanut butter filling for a few hours.

After thoroughly chilled, remove peanut butter filling from fridge and scoop mixture by the tablespoon full. Form into egg shapes and flatten slightly. (Reese’s PNB Eggs are flat-ish.) Place eggs on a parchment lined cookie sheet and freeze for a few hours.

Chocolate Coating

4 squares Baker’s semi-sweet chocolate or about 1/2 c vegan chocolate chips

2 TBSP coconut oil

1 tsp vanilla extract

Combine ingredients in a microwave safe bowl. Heat in microwave 30-45 seconds until chocolate is melted and easily combines with oil to form  smooth, liquid chocolate goodness.

Remove peanut butter eggs from freezer and quickly dip into melted chocolate. Return coated eggs to the parchment covered cookie sheet and refreeze for a few hours. Store in the freezer or refrigerator.

Notes——-

Nut-free Option: Replace peanut butter with sunflower seed butter or pumpkin seed butter (or another nut butter if you don’t have an issue with tree nuts)

Sugar-free Option: Replace the maple syrup with liquid stevia to taste or powdered stevia to taste. With either, you may need to add a little liquid to the peanut butter mixture. I added a little water to one batch, and it didn’t affect the taste at all. I think a few drops of non-dairy milk would also work.

Refined Sugar-free Option: Make your own chocolate coating. Equal parts cocoa powder, liquified coconut oil, and liquid sweetener. Combine and warm to create smooth, liquid, chocolatey goodness. Remember, however, coconut oil liquifies at about 74 degrees, so keep your eggs chilled. (Freezing is best.)

Love Coconut? Try replacing the peanut butter with coconut butter!

Love Chocolate? Try replacing the peanut butter with chocolate peanut butter or white chocolate peanut butter. Or, make your own chocolate peanut butter by adding cocoa powder to the mixture. (You probably won’t need the psyllium…)

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I’m sharing this recipe with the readers of…

Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free

Allergy Free Wednesdays @ The Tasty Alternative

Wellness Weekends @ Diet Dessert and Dogs

Allergy Friendly Lunchbox Love @ Allergy-Free Vintage Cookery

Allergy Friendly Fridays @ Cybele Pascal – The Allergy-Friendly Cook

Peanut Butter Banana Muffins

I’ve been on a smoothie kick lately, so the fact that I had a couple super ripe bananas lying around the other day was an opportunity I couldn’t let pass by without some kind of fan-fare. A peanut butter banana muffin fan-fare.

Peanut Butter Banana Muffin with a peanut butter middle

Peanut Butter Banana Muffins

(gluten-free, oil free, refined sugar free, soy free)

1 c (heaping) oat flour

1/2 tsp baking powder

dash salt

1 heaping tsp chia seeds

1 flax egg (I used golden flax)

1/2 c banana puree (I blended 2 medium bananas in a bullet style blender)

1/4 c peanut butter

1/4 c maple syrup (or your favorite liquid sweetener)

Optional Add-ins: 1/2 tsp PNB dropped into the center of each muffin, 1/2 tsp jelly dropped or swirled into each muffin, chocolate chips in the batter or spinkled on top, etc…

Combine dry ingredients in a medium bowl. (I used a fork to make sure everything is thuroughly combined.) Add wet ingredients to dry. Stir to combine. Fill muffin liners about 3/4 full. Add add-ins if using. Bake at 350F for about 15 minutes. (Check at 12 – toothpick inserted in middle should come out clean.) Allow to cook before consumer if you don’t want to be hyper aware of the chia seeds. (They’re a little crunchy in the fresh maked muffins but soften and become barely noticable in the cooled muffins.)

Servings per batch: 8

Notes:

Oat flour: I make my own oat flour by filling my largest bullet style blender cup with gluten-free oats and blending until they turn into a fine powder. It only takes a minute or two. I’ve found this to the be easiest way. I store the extra in an air tight container in a cool, dry place.

Flax egg: I’ve been using a 1:2 ratio (flax:water) for my flax eggs recently, so 1 TBSP golden flax meal + 2 TBSP water. Allow mixture to sit about 10 minutes to form a jell.

Baking powder: I doubled the normal amount of baking powder (normally 1/4 tsp to 1 c flour) because of the heaviness of the peanut butter.

Chia seeds: I added the chia seeds to add omega 3’s to help counteract the omega 6’s in the peanut butter. I’m sure the muffins would be fine without them if you want to omit.

Baking time: Our oven runs a little cool, so most of my baked goods take a little longer. Unless you’re new to your oven, you probably know if your oven runs hot or cold.

Naked Muffin!

As I’ve mentioned before, I’m not a huge fan of banana in things, but these muffins hit the spot. None of the ingredients are overpowering. I thought the peanut butter might not be noticable enough, but it stands on it’s own. And, the oat flour make the muffins very moist. I think these could easily be frosted and considered cupcakes. Peanut butter frosting maybe?!

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I’m sharing this recipe:

Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free

Allergy Free Wednesdays @ Whole New Mom

Wellness Weekends @ Diet Dessert and Dogs

Allergy Friendly Lunchbox Love @ Allergy-Free Vintage Cookery

Allergy Friendly Fridays @ Cybele Pascal – The Allergy-Friendly Cook

Recipe Review: Grain-Free Chocolate Chip Cookies

I thought I already posted this. I can’t believe I didn’t. I’ve made this recipe three times. Yes. Three times. I hardly ever make desserts more than once let alone three times. So yes, they are that good!

I found this recipe through Pinterest.  I love Pinterest, by the way. Love, love, love it! I keep finding all of these wonderful recipes. (Along with fitness, fashion and decoration inspiration.) The original recipe isn’t vegan, but it easily converted to vegan. All I had to do was sub out the egg for a flax egg. I used golden flax so it matched the peanut butter, and it was totally undetectable. Plus, without the egg, you can worrilessly lick the spoon and bowl 🙂

Peanut Butter Chocolate Chip CookiesAside from replacing the egg with a flax egg, I also reduced the liquid sugar to 1/4 cup of maple syrup. With the chocolate chips, the cookies are plenty sweet enough.

The first time I made these cookies, my batch only made nine cookies. The recipe says it makes 24, which I thought was weird. Until I pulled the cookies out of the oven. Surprisingly, they expand! The cookies from my first batch were total peanut butter fest. Wowza! Talk about rich. So, the second time I made them, I used my cookie scoop (love my Christmas gift from Mr. M!) for the first time and made 20 much smaller cookies. Ah…much better. I also shared some of this batch with a friend, who raved about them!

Because I had such success with the first two batches, I tried this recipe again, but switched up the nut butter and added some walnuts (because the friend I made them for loves walnuts in chocolate chip cookies). I had a jar of TJ’s sunflower seed butter hanging out in the fridge annoying me (I didn’t care for it – weird), and there was about a cup left, which was prefect. Again, I used golden flax for a flax egg and 1/4 c maple syrup, which was plenty sweet. I ended up using about 1/2 c of toasted walnuts (I spread them out on the parchment paper covered cookie sheet and toasted them while the oven was warming – worked perfectly) and a heaping 1/2 c of chocolate chips since this batch was going to someone used to SAD cookies. The resulting cookies was delicious!

I didn’t think I’d like these cookies because I hate nuts in cookies, and I wasn’t a big fan of the sunflower seed butter in its natural state. But I thought wrong. I had to taste at least a bite of one to make sure they were edible, and I ended up eating two. Ha ha!

Another surprise about these cookies (besides their deliciousness) was the inside – it’s black! Apparently sunflower seed butter turns black when it’s heated?! Or maybe it was from some sort of reaction to the flax?? Whatever the reason, it was a little weird-looking, but it didn’t deter my friend from digging into the cookies, so no biggie.

The thing I love the most about these cookies is that they’re grain free. I’ve been trying more grain-free recipes, and I’m really enjoying them. And, being grain free, these cookies are also naturally gluten-free (if your flax isn’t cross-contaminated). Perfect!

Chocolate Peanut Butter Freezer Cups

I made these chocolate peanut butter cups a couple of  weeks ago and never got around to posting the recipe. That turned out to be a good thing, because with the leftovers, I made chocolate peanut butter banana ice cream! That’s right, folks. This is a two-for-one post 🙂

Chocolate Peanut Butter Freezer Cup

Chocolate Peanut Butter Freezer Cups

1/2 c cashews

1/2 c Brazil nuts

1/4 – 1/2 c water

1/4 – 1/2 c cocoa powder

1/4 c maple syrup (or other liquid sweetener)

1 tsp vanilla

1/2 c natural peanut butter (organic preferred)

Dash salt if peanut butter isn’t salted

Blend nuts, water, sweetener, cocoa powder, and vanilla in a bullet style blender. Put container in the freezer for a few minutes while you assemble the bottom of the peanut butter cups.

In a mini muffin tin or mini cupcake silicone molds, add a dollop of peanut butter. Once all cups are filled, remove chocolate mixture from freezer and top each cup with desired amount of chocolate goodness. Decorate cups as desired.

I added some mini chips to a few of peanut butter cups and some sliced almonds to a few others. I think some shredded coconut would be a nice topper too.

Freeze cups until firm and store in the freezer to maintain desired consistency.

And if, like me, you need the freezer space for more goodies, turn your chocolate peanut butter freezer cups into chocolate peanut butter banana ice cream!

Chocolate Peanut Butter Banana Ice Cream

4 frozen bananas, chunked

6 or more Chocolate Peanut Butter Freezer Cups

Splash of non-dairy milk

Combine everything in a blender or food processor and blend until smooth. Eat immediately or store in the freezer.

Chocolate Peanut Butter Banana Ice Cream

I used my new Vitamix to make this ice cream, and I found the Vitamix’s nemesis – frozen peanut butter! You may want to let your Chocolate Peanut Butter Freezer Cups warm up a little bit before you try to blend them. I stalled out the motor on my new toy…twice!

Double Chocolate Peanut Butter Frosted Blondies

Double Chocolate Peanut Butter Frosted Blondies

Do I really even need to write anything to go with this recipe? The pictures kind of speak for themselves 😉

Waiting for a Bite

(Almost Raw) Double Chocolate Peanut Butter Frosted Blondies

Blondie

3/4 c walnuts

1/4 c almonds

1 c raisins

1 tsp vanilla

Processes nuts, raisins and vanilla until mixture forms a large, sticky ball. Press blondie mix into a small, rectangular dish (or a mini-muffin tin or mini-silicone molds – or go all out and make full-sized brownies or cupcakes).

Double Chocolate Peanut Butter Frosting

1/4 c peanut butter

1/4 c vanilla soy creamer (or vanilla almond milk)

2 TBSP maple syrup

3-4 TBSP water (depending upon desired consistency of frosting)

2-4 TBSP chocolate chips/chunks

Optional: Additional sweetener (blondies are sweet enough for me), 2 TBSP Cashews – either blended into the frosting for extra richness, chopped and mixed into frosting, or crushed and sprinkled on top

Place all ingredients except chips and nuts (if using) in blender/food processor and blend until creamy. Add water until desired consistency is reached. Stir in chocolate chips/chunks and/or nuts. Spread frosting evenly on top of blondies and sprinkle with crushed nuts (if using). Cover with plastic wrap and freeze to set frosting.

Cut into 16 small pieces and store in freezer or refrigerator.

The peanut butter flavor in the frosting is very subtle. If you’re looking for a more peanutty flavor, add additional peanut butter, but you’ll also have to add additional liquid. Also, the frosting is bitter-sweet, especially if you use home-made chocolate chips (equal parts cocoa powder, melted coconut oil, and liquid sweetener – or 10+ drops of liquid stevia). I find the sweetness of the blondies carries over nicely, so if the frosting was any sweeter, the whole thing would be too much for me. But feel free to sweeten it up!

I’m submitting this to Wellness Weekends and the Valentine’s Day Bake Off. Check out Ricki and Cara’s sites if you haven’t already; they’re both awesome!

Cookie Bake-Down Part 2: Peanut Butter Cookies

Everyone gets the bake-down thing, right? It’s a comb of bake-off and show-down. Ya, I know. Cheezy. (Or should I say cookie-y?!)

Ok, so onto the next batch of cookies, which were peanut butter. I have an awesome peanut butter cookie recipe I love, but they are healthy. And they taste healthy. Not everyone is into healthy cookies, especially people who follow a SAD diet. So, to accommodate the people who were to be eating my cookies, I went ahead and tried a couple new recipes.

Flourless PNB Cookies

The first PNB cookie recipe I tried was from Love Veggies and Yoga. Averie’s flourless recipe caught my eye a few months ago, but I hadn’t had an occasion to make it yet – until the holidays.

Flourless Peanut Butter Cookies

The first time I made these cookies, they turned out great! They were an OK thickness, and they didn’t spread all over the cookie sheet. The second time I made them, they were really thin and spread like crazy. But both times, they were delicious – if you like sugar. Lots and lots of sugar. Wowza!

I remembered the fork markes!

Overall, these cookies were a huge hit, especially with the male gender (no idea why). I even made a couple additional batches of these cookies with White Chocolate Wonderful peanut butter – one with chocolate chips and one without – and my husband took them to work for his office-mates. They gobbled them up!

White Chocolate Wonderful Peanut Butter Cookie with Chocolate Chips

No Added Fat PNB Cookies

The next peanut butter cookie recipe I tried was Chocolate Covered Katie’s Secret Peanut Butter Cookies. I’m not sure what the secret was because they didn’t have any unusual or unexpected ingredients. Maybe she thought the lack of added fat was the secret. Regardless, the flavor of the raw dough with these cookies was awesome. However, when I baked them, they spread paper-thin and wouldn’t come off the parchment paper. I ended up scrapping the whole batch after I peeled off what I could and tasted the results – burnt sugar. I don’t know what I did wrong with these cookies, but I don’t think I’ll make them again.

A little too thin and flat

It was nice to try a couple of different PNB cookie recipes. And I’m glad I had people to bake them for, so I wasn’t tempted to eat more than one or two by having them in the house!