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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Thursday, May 24, 2012

Scraps and Snippets ~ Peanut Chocolate Chippers

Peanut Chocolate Chipper Cookies

36 ish Cookies

3 TBSP ground flax
3/4 Cup of apple sauce OR 1/2 a banana and 1/4 Cup of non-dairy milk. (the browner the banana the sweeter and more bananay it will taste. The one I used was yellow with a few small brown spots and was still firm. A mild banana taste was there, a riper one might be too bananay unless you love bananas.)
3 TBSP peanut butter
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
3/4 Cup brown sugar
1 tsp almond extract
2/3 Cup garbanzo bean flour
1 and 1/3 Cup Whole Wheat Pastry Flour
1 cup chocolate chips 
1 cup peanuts

Mix the flax and banana/milk or applesauce together in a bowl and let sit a few minutes so it gels a bit.

Add the peanut butter and sugar. Cream or mix well. Add the soda, cream of tartar and salt, mix. Add garbanzo bean flour, stir. Add vanilla and stir. Mix in flour and stir until blended. Add chocolate chips and peanuts.

Chill dough for 20 minutes. Line cookie sheet with parchment paper or grease a pan. Roll dough into 1 inch or so balls. (If too sticky dip hands in sugar)  Flatten balls slightly. You can sprinkle them with sugar if you aren't going to frost them. Bake at 350 for approx 12 minutes. Let rest for a few minutes, then slide onto a cooling rack.