Vegan Peanut Butter Chocolate Chip Cookies

Photo by Yours Truly (I think it's safe to say I wasn't meant to be a food photographer).

I have been trying desperately to go off of refined sugar. I did really well for 5 days this week. But today, I broke down and had a churro (or two). I did find a pretty great and REALLY easy recipe for some Peanut Butter Chocolate Chip Cookies on a blog called Mid Leap: Tales of a Wandering Lesbian. I'm sharing it with you here because it's cheaper to make, lower in fat, lower in sugar and pretty much Vegan (and the cookies are still yummy). In return, I'm hoping you'll give me some good recipes for treats made with Agave Nectar (or any other natural sweetener). Pretty please?

No-Sugar Peanut Butter Chocolate-Chip Cookies:
- 1 cup natural style nut butter. I use unsalted peanut but you could use salted if you like better (you can also use almond)

- put 2 tablespoons of water in a 2/3 cup measure. Add agave syrup to fill the 2/3 measure (I prefer dark, but light works too)
- 1 generous tsp vanilla

- 1 cup whole wheat pastry flour (For wheat-free, sub barley flower, or oat. For gluten-free sub quinoa flour.)
- 1 1/2 tsp baking soda
- 1/2 tsp salt

- About 3/4 cup grain sweetened chocolate chips – or dark chocolate chips if you can’t find grain sweetened

Oven to 350 degrees, parchment paper on two cookie sheets (or butter them, or use nothing at all). Mix wet ingredients in mixer, add dry ingredients, beat until combined. Stir in chocolate chips. Make balls with heaping Tbsp of dough, then squish with a wet fork to get the traditional pattern. I use all the dough to make 12 cookies. I bake Exactly 10 minutes if I want them chewy. (These are easy to overcook due to their color – so watch closely, and take out when they are just barely browning on top. Maybe start with 8 mins and check the underside of one cookie, just to be safe. For barley, oat or quinoa, you might want to bake longer.)