O6Peanut Butter Chocolate Chunk Cookies

Makes 15 servings.

Preparation Time: 35 minutes

Total Fat 19.4g

Saturated Fat 4.og Cholesterol omg Sodium 227mg Carbohydrate 49.7g Dietary Fiber 3.7g Protein 8.ig

Vitamin A Vitamin C Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet.

Amount Per Serving

Calories Calories from fat

Amount Per Serving

Calories Calories from fat

Total Fat 19.4g

Saturated Fat 4.og Cholesterol omg Sodium 227mg Carbohydrate 49.7g Dietary Fiber 3.7g Protein 8.ig

Vitamin A Vitamin C Calcium Iron

380 164

% Daily Value*

* Percent Daily Values are based on a 2,000 calorie diet.


1 1/2 cups brown rice flour, (or spelt flour) 1/2 cup sorghum flour, (or spelt flour) 1/4 cup soy flour, (or spelt flour) 1/4 teaspoon sea salt 3/4 teaspoon baking soda 1/2 teaspoon baking powder, (double acting) 1 teaspoon cinnamon (or nutmeg for something different)

WET INGREDIENTS 3/4 cup maple syrup

1 cup peanut butter 1 cup Sucanat sugar (or granulated sugar)

1/2 cup Non-Hydrogenated Vegetable Oil Spread 1 tablespoon vanilla extract

1/2 cup chopped peanuts

85 grams chocolate, bittersweet, dairy-free, cut in chunks

(about 1/2 cup when cut)

(or 1/2 cup dairy-free chocolate chips)

Preheat oven to 350 degrees F (175 degrees C).

Put parchment paper down on a baking sheet (if you don't have parchment paper, you can oil your baking sheet). Cookies can even stick a little to a non-stick baking sheet which messes up the cookies, so I greatly prefer parchment paper because it always makes for very easy removal.

Combine dry ingredients in a large bowl.

If you have a strong food processor, blend wet ingredients in a food processor; otherwise, beat the wet ingredients in a bowl by hand or mixer.

Add the dry mixture to the wet mixture. Process the dry into the wet either using the food processor (if the processor can handle it), by hand, or using a mixer.

Place dough in a bowl and mix in the chopped peanuts and chocolate chunks (could be almost like kneading depending on the consistency of your dough).

Form balls of dough and place on the cookie sheet (or sheets).

Bake for about 15 minutes. To prevent the bottoms of the cookies from burning, you may like to place an extra cookie sheet near the bottom of the oven to protect the main cookie sheet from the oven heating element. When the cookies are finished, they will brown just slightly on the bottom. When removing the cookies sheets from the oven, place them on a heat resistant cooling rack (or other elevated surface) so that air can circulate underneath the sheet.

After removing cookies from oven, let them sit for a couple minutes before removing them from the cookie sheets. This allows them to firm up for easier removal.

Cookies freeze very well. VARIATIONS:

- Use a combination of maple syrup, brown rice syrup, and barley malt syrup as the liquid sweetener; use a combination of sucanat, sugar, maple sugar, and other granulated sugars as the granulated sweetener. The current ratio of maple syrup to sucanat sugar makes a soft/slightly crisp cookie. See the "Sweetener Substitutions" section in "Dessert Notes" earlier in the book for more information.

- Could use any combination of the following flours: brown rice flour, whole-grain millet flour, whole-grain amaranth flour, whole-grain teff flour, whole hemp flour, ground sesame seeds, and/or ground flax seed OR if you don't mind using a flour with gluten: whole-grain pastry wheat flour, whole-grain spelt flour, whole-grain kamut flour, and/or whole-grain oat flour.

- To lower the fat content, replace some of the Non-Hydrogenated Vegetable Oil Spread with applesauce and/or prune puree - note this will create a more cake-like cookie rather than a chewy/crispy type cookie.

- See the "Dessert Notes" earlier in the book for more variation ideas.

- Alternative flavorings can be added such as: amaretto or other liqueur, carob, cardamom or other spices, etc.

Per serving: 380 Calories; i9g Fat (43% calories from fat); 8g Protein; 5og Carbohydrate; omg Cholesterol; 227mg Sodium o7_ **+++++ FROZEN DESSERTS+++++++

Makes one serving.

Preparation Time: o minutes

Makes one serving.

Amount Per Serving

Calories o

Calories from fat o

% Daily Value*

Total Fat o.og o%

Saturated Fat o.og o%

Cholesterol omg o%

Sodium omg o%

Carbohydrate o.og o%

Dietary Fiber o.og o%

Protein o.og o%

Vitamin A o.o%

Vitamin C o.o%

Calcium o.o%

Iron o.o%

* Percent Daily Values are based on a 2,000 calorie diet.

- Making your own custard for ice cream gives you complete control over the content, not like store bought brands.

- Most of the ice creams in this chapter are based on a nut cream (a puree of water or juice and nuts or seeds), but a couple of them are based on soy, rice, or coconut milk, or simply juice (as in the meyer lemon sorbet).

- Most of the ice creams are low in saturated fat, and high in monounsaturated fat due to the good fats in the nuts.

- Some nuts are too gritty (even after 7 or more minutes of high speed blending) to be good in vegan ice creams that are based on nut cream. The best nuts for making ice creams are: pine nuts, pecans, and walnuts. Nuts that are too gritty to be used in large quantities (although as a small proportion can work) are: almonds, macadamia nuts, hazelnuts, and brazil nuts. Sometimes, nut butters can work as a base for ice creams: if they are ground very well by the manufacture, there is very little grit, and it can make a pretty smooth ice cream; almond butter is a good example of a nut butter that can work well in ice creams.

- These frozen desserts are best made in an ice cream maker, but it can be done in a pan without an ice cream maker. The consistency will not be nearly as good without an ice cram maker that constantly turns/mixs the mixture as it freezes.

- Note: In general, smoky pine nuts are not recommended for use in ice creams. For more information refer the pine nut listing in the "Glossary of Ingredients" (at the beginning of this book)._

Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Continue reading here: OyAmaretto Ice Cream

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