Baking does a number of things for me: provides me with stress relief, delicious goodies, and a way to stay awake while waiting for people to get off of work….
Started with a basic peanut butter cookie recipe and it somehow turned into so much more. Shortly after starting, I realized I didn’t have eggs or milk. So I quickly had to
throw together a flaxseed “egg” and use some almond milk from the fridge. While concocting my make-do substitutions, I saw some espresso powder in the pantry and decided to throw that in as well. While looking in the pantry, I decided to
throw in not only dark chocolate chips, but also white chocolate and peanut butter chips because more chips are better, right?
So without further adieu…here’s the recipe that my sleep deprived brain adapted.
Stay Awake Peanut Butter Cookies (half recipe–use your best judgement in estimating amounts)
Inspired by a recipe by Smitten Kitchen
-0.625 cups of AP flour (I told you I halved it…)
-0.375 tsp baking soda
-1/4 tsp baking powder
-1/8 tsp salt
-1/4 butter, unsalted
-1/2 cup smooth peanut butter
-0.375 cups sugar
-1/4 cup packed brown sugar
-1/2 T ground flaxseeds
-1.5 T water
-1/2 T almond milk
-1/2 tsp vanilla extract
-1.5 T instant espresso powder
-1.5 cups assorted chips–dark chocolate, white chocolate, and peanut butter
1) Preheat oven to 350. Combine flaxseeds and water and set aside.
2) Mix butter and peanut butter until smooth. Add sugars and beat until fluffy and light. Add flaxseed “egg” mixture, vanilla extract and espresso powder. Mix until combined.
3) Add dry ingredients and mix until combined. Stir in chips.
4) Roll rounded teaspoons of dough in sugar and bake for 9 minutes on parchment covered baking sheets.
These turned out quite well. Going to have to make these again when I’m not as sleepy