It’s our turn to provide break-time snacks for our prenatal class at our midwifery center, and while searching for a vegan-friendly recipe, came across this by Jeanette Chen of Jeanette’s Healthy Living on One Green Planet. I am so excited to make it tonight!
Ingredients:
- 1 1/2 cups almond flour
- 1/4 teaspoon salt
- 1/2 cup organic sugar
- 1/2 cup Earth Balance Buttery Sticks, softened
- 1 teaspoon vanilla
- 1 cup peanut butter
- 1/2 cup vegan dark chocolate
Preparation:
- Preheat oven to 350 degrees.
- Combine almond flour, salt, sugar, Earth Balance, vanilla and peanut butter in a bowl and beat with electric mixer until thoroughly blended.
- Form into 1″ balls and place on parchment paper lined baking sheet, 2 inches apart.
- Bake for 12-14 minutes until set and lightly browned. Cool.
- Melt dark chocolate either in the microwave (for 45 seconds at a time, stirring in between until melted) or a double boiler, and drizzle on top of cookies.
