December 18, 2012 § Leave a comment
I’m a big fan of Happy Herbivore, and am on a group on Facebook for fans. One member asked about a HH-ized peanut butter blossom. She found a recipe she liked and blogged it (see the link). Meanwhile, I made HH’s nutty spread yesterday, a low-fat peanut butter alternative, and then wanted to make cookies for Simon but didn’t feel like doing sugar cookies, my usual. I thought of the nutty spread, which uses white beans, remembered HH’s butter bean cookies, and thought – why not combine them? This is the delicious, healthy result!
Vegan, Low-Fat Peanut Butter Blossoms
makes 2 dozen cookies
Notes: Food processor is required. You cannot bake the cookies and then press in a choco kiss (not vegan anyway) because the cookies puff and the edges are chewy. You could use more chocolate chips if you prefer, and maybe sprinkle them on top of the cookie rather than in it, but the nutritional information will change.
1 cup oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup nutty spread (or 1T peanut butter, 1/2 cup cooked white beans, 1 T water, and salt to taste)
1/2 t baking soda
1 t baking powder
1/4 cup applesauce
1/4 cup brown sugar
scant 1/4 cup granulated sugar
1/2 t vanilla
3 T soy milk
1/3 cup chocolate chips
1. Pulse the oats a few times till crumbly but not powdery. In large bowl, whisk with flours, soda, and powder. Set aside.
2. Combine nutty spread (or ingredients for it), applesauce, sugars, milk, and vanilla and pulse until completely smooth. Stir wet into dry until combined. Mix in chips. Dough will be very sticky!
3. Divide into 24 balls and flatten on sprayed cookie sheet.
4. Bake at 350* for 10-12 minutes until edges are just browned. Store cookies in an airtight container. Because of the lack of fat, they will dry out a bit after 24 hours… if they last that long.
Nutritional information (per cookie): 74 cals, 1.6g fat (!), 1.6g protein, 7p sugar