It’s NOT Peanut Butter Cookies-Flourless Version!!!

I thought it couldn’t get any better but it did!!!!!  These flourless non peanut butter cookies are so much like the real thing!!  I remember as a child my mom made a peanut butter cookie using just a few ingredients.  I would always help her make them so I remember she would use peanut butter, sugar, and 1 egg….there may have been a few other ingredients as well.  I am not even sure where the recipe came from because she just had it written on an index card that she kept in her drawer.  As a child I LOVED peanut butter…I took after my dad-he loved  loves it too!  There are actually pictures of me as a kid walking around with a big spoon of peanut butter as my snack!  When I had children and I found out they were allergic to peanuts I had to stop my addiction for the safety of my children.  It wasn’t even like I could go out and sneak some while I was away because I had a fear that I could still give them a reaction with a snuggle or a kiss once I came home!

Which explains my addiction to sunflower seed butter-and this addiction won’t harm my children.  In fact, they can indulge with me!! 🙂

So, these cookies remind me of my childhood favorite.  They taste so authentic that I gave some to my sister and dad who have only had the real deal and they both said, “These don’t have any peanut butter???” They couldn’t get over the fact that they tasted just like the real thing!!

It’s Not Peanut Butter Cookies-Flourless Version! or Sunflower Seed Cookies!

1 cup Sunbutter or sunflower seed butter

1 cup organic cane sugar or coconut sugar (the next time I make these I will only use 3/4 cup because they were a little too sweet for my taste!)

1 chia egg (directions below)

1 tsp. baking soda

For the chia egg: take 1 tablespoon of chia seeds

and place them in a coffee grinder

and grind for about 30 seconds

until a very fine chia flour is made…place into a bowl with 3 tablespoons of water.

stir and let sit for about 2 minutes and it will turn into a very thick gel.

this is now your egg replacer!

Place all of your ingredients into a bowl and mix well.

Roll into balls and place onto a cookie sheet.  Use a fork to make criss cross patterns.

Bake at 350* for about 6-8 minutes.

Let cool before shoving them into your mouth eating one.

Enjoy!!!!

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What To Do With Zucchini…

We have zucchini coming out of our ears….

if you have been reading my posts you may have met “BOB”  our ginormous zucchini plant that I actually named!

With so many zucchini’s to use up I decided to bake chocolate chip zucchini bread muffins which turned out to be fabulous!!!

This recipe is gluten free, dairy free, nut free, and egg free-but don’t be afraid because you would never know!!

It is so moist and delicious that I promise you won’t be disappointed!!

Chocolate Chip Zucchini Bread Muffins

  • 3  cups of a mixture of gluten free all purpose baking flour and brown rice flour (both are from Bob’s Red Mill) you could substitute any other flour for this as well
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • 3 “Chia Eggs” (directions below)
  • 1 cup coconut oil melted
  • 1 cup organic cane sugar or coconut sugar
  • 3 tsp. vanilla
  • 2 cups of shredded zucchini
  • 1/2 cup pure maple syrup
  • optional: non dairy chocolate chips (as many as you want!!!)

So, first we needed to grate the zucchini

So I pulled out my spiral slicer and put my kids and niece and nephew to work!!

Once they had spiraled some zucchini I tossed it into my food processor to grate it even finer….to save time and dishes I would just start it in the food processor next time.  The spiralizer was an unnecessary step but the kids had fun so it was worth it!

Once grated finely, set aside.

Next, I combined the flour, sugar, salt, baking soda, baking powder, cinnamon and mixed well.

 Then I added in the melted coconut oil,  maple syrup, vanilla and the chia eggs and mixed until batter was smooth.

So, let me stop here and explain what a Chia Egg is……it is one part chia seeds to three parts water for each “egg”.

For each “egg” you take 1 tbsp. of chia seeds and grind them finely in a food processor or coffee/nut grinder

and then mix with 3 tablespoons of water and let sit for a few minutes.  It will form a gel that looks like this

this is the equivalent to 3 eggs.  You can use chia eggs as an egg replacer in any recipe that calls for eggs.

Back to the recipe……

once you have a smooth batter fold in your shredded zucchini and then for the magical ingredient

these are fabulous!!  They are non dairy chocolate chips and taste amazing!!

Finally, place into muffin tins and bake at 325* for 50-60 minutes.

The final product is amazing!!!

But, the final mess is not!

Now I just have to figure out how to use up the rest of my zucchini….

any suggestions??

How do you use zucchini??

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