This recipe is originally from Vegetarian Times, though I found it adapted on have cake, will travel. and I’ve even posted about it before, but these cookies are having a bit of a renaissance in my kitchen so i thought it would be good to share them again here too.
It is not an exaggeration to say that these might be the best cookies ever. These cookies are good as originally written with peanut butter, but the best version of these delicious cookies, by far, was using tahini as the nutbutter of choice! It is so creamy and smooth- it makes amazing cookies. Don’t get me wrong, both the peanut and almond versions are great (as you can see in the photos), but it is the tahini that steals the show. And these are so very easy… And I’ve even quadrupled, eighted (?), and sixteenthizeled the recipe for you, in case you are cooking for lots of friends or a vegan bake sale. If it seems like a lot of maple syrup, think about all the other ingredients (coconut oil, earth balance, etc.) that you are not using. Forget saving the syrup for pancakes: maple syrup is happiest in these cookies.
These make big cookies (like four or five inch round. So eight is plenty for you, your lover, and your kitty for a few days.)
|Ingredients/ yield||2 cookies||8 cookies||16 cookies||32 cookies|
|nut butter||3 tbsp||¾ cup||1 ½ cup||3 cups|
|grade b maple syrup||3 tbsp||¾ cup||1 ½ cup||3 cups|
|vanilla extract||¼ tsp||1 tsp||2 tsp||4 tsp|
|whole spelt flour||5 tbsp||1 ¼ cup||2 ½ cup||5 cups|
|baking soda||1/8 tsp||1/2 tsp||1 tsp||2 tsp|
|sea salt||Pinch||Pinch +||1 tsp||2 tsp|
|chocolate chips||2 tbsp||½ cup||1 cup||2 cups|
preheat your oven to 375, and line your baking sheets with parchment (or grease with coconut oil). just use two pieces and reuse it for all the batches!
using the amounts from the chart above, whisk together:
nut butter (peanut, almond, or tahini)
pure vanilla extract
then whisk these together:
semisweet chocolate chips (or raisins, nuts, goji berries, etc.)
add the dry ingredients to the wet ingredients and stir until well combined. separate dough into correct number of portions (2, 8, 16, etc). roll gently and then squash in your hands or on the baking sheet to about 1/2 inch thick. bake for about 12-14 minutes, until just starting to brown on the edges/bottoms. then let the cookies cool on cookie sheet for 10 minutes to firm up before moving them to a cooling rack. devour!
Here’s a more straightforward recipe for two cookies:
3 Tablespoons crunchy natural peanut or almond butter
3 Tablespoons pure maple syrup
1/4 teaspoon pure vanilla extract
1/4 cup + 1 Tbsp spelt flour
1/8 tsp baking soda
pinch sea salt
2 Tablespoons semisweet chocolate chips (or raisins, or goji berries, etc.)
- Preheat oven to 375F. Prepare one cookie sheet with some parchment paper, or lightly grease with a bit of oil.
- Whisk nut butter, maple syrup, and vanilla in a large bowl. Add dry ingredients to wet ingredients and stir until well combined. Add chocolate chips and stir to combine (batter will be very thick).
- Separate dough into two balls, then squash in your hands or on the baking sheet to about 1/2 inch thick. Bake for 13-14 minutes, then let the cookies cool on cookie sheet for 10 minutes before moving them to a cooling rack. Enjoy with someone you love!
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