These cookies are semi-healthy, made with whole wheat pastry flour, wholegrain oats, natural peanut butter, and dark chocolate chips. I used Ener-G egg replacer instead of a egg, but I’m quite sure a flax or chia egg would work perfectly, too. Lastly, butter could be replaced with Earth Balance to make this recipe completely vegan.
Oatmeal Peanut Butter Chocolate Chip Cookies (adapted from here)

1/2 cup butter (or EB), softened
2/3 cup light brown sugar, packed
egg replacer for one egg
1/2 teaspoon vanilla extract
3/4 whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 …

I love the combination of chocolate and peanut butter and after seeing chef Michael Smith of the food network make these, I could not resist! I made mine in teeny tiny mini muffin cups, but you could follow Michael Smith and use large ones, which I think would be delightful, but I knew that if I only made 4 big ones, I would have eaten them before anyone else got a taste…
Homemade Peanut Butter Cups

8 ounces of 70% bittersweet chocolate, cut into small pieces
1/2 cup peanut butter
1/2 cup cream cheese
1 …

This is a vegan recipe courtesy of Dreena Burton’s Eat, Drink, Be Vegan cookbook. I absolutely love this book for it’s healthy and delicious recipes. Dreena manages to make all of the food taste rich- as if eggs or dairy products were used! This was my first time trying these peanut butter- chocolate cookies and as usual, “Eat, Drink, Be Vegan” didn’t disappoint. Those of you with wheat allergies will be happy to know that these cookies are wheat free (if you use spelt or barley flour)!
“Who Put Chocolate In …