Chocolate Peanut Butter Chunk Cookies – Drought Friendly – aka vegan

In the mood for something a little sweet and chocolatey? But healthy, right?!, because chocolate is an antioxidant and peanut butter is full of protein… right… YES! Try these Chocolate Peanut Butter Chunk Cookies. Another recipe from our continuing Drought Friendly Recipe project.

Choc PB Cookies Drought Friendly

Vegan Chocolate Peanut Butter Chunk Cookies

Yield: 14 cookies

 

1 tablespoon flaxseed meal (ground flax seed)

5 tablespoons water

½ cup all-purpose flour

¼ cup cocoa powder

½ teaspoon baking soda

¼ teaspoon kosher salt

1 cup chunky peanut butter

1 cup dark brown sugar

1 teaspoon pure vanilla extract

 

Adjust an oven rack to the middle position and preheat the oven to 375 degrees Fahrenheit.

In a small bowl, mix to combine the flax seed and water. Stir and let rest for at least 5 minutes.

In a small bowl, mix to combine flour, cocoa powder, baking soda and salt.

Mix the peanut butter with the brown sugar on low speed in a stand mixer using the paddle attachment for approximately 3 minutes. Add in the vanilla and flax/water mixture. Mix to combine. Add flour/cocoa mixture and mix until just combined, approximately 1 minute. The texture should be like play-doh. (Do not over mix.)

Using your hands, form cookies into 1½-inch sized balls and place, evenly spaced, on a parchment lined sheet pan. Place no more than 9 per sheet tray.

Bake for 20 minutes.

Remove from oven. Using the back of a flat spatula, gently press cookies down to form a disc shape.

Let cool completely on sheet pan so cookies firm up before eating.

The Real Deal Chocolate Pudding

There’s no need to make chocolate pudding from a  mix when you can make it at home in a flash! Happy Valentine’s Day! P.S. If you want to see a video of me making this pudding check out my Facebook page.

Chocolate Pudding

The Real Deal Chocolate Pudding

Yield: 6 servings

 

½ cup granulated sugar

¼ cup natural unsweetened cocoa powder

2½ tablespoons cornstarch

2½ cups whole milk, divided

zest of 1 small orange

1 tablespoon unsalted butter

5 ounces dark chocolate (containing 60% to 72% cocoa solids), chopped finely

½ teaspoon pure vanilla extract

⅛ teaspoon kosher salt

 

Combine the sugar, cocoa powder, and cornstarch in a medium saucepan.

Slowly whisk in ½ cup of the milk until smooth in texture and turn the heat to medium.

Whisking continuously, slowly pour in the remaining 2 cups of milk. Add orange zest. Whisk for approximately 7 minutes, until the pudding thickens.

Remove the saucepan from the heat and slowly whisk in the butter, chocolate, vanilla extract, and salt until everything is melted and fully incorporated.

Using a teaspoon, sample some—just because.

Divide into 6 ramekins or dessert dishes and serve warm, or cover with plastic wrap, pressing directly on the surface to prevent a film from forming on the pudding, and refrigerate until chilled.

Banana Chunk Chocolate Hazelnut Muffins

Banana bread muffins? With pumpkin pie spice? And chocolate hazelnut spread? YES, please!

Banana Chunk Chocolate Hazelnut1

I can just see that chocolate hazelnut spread peeking through the cracks…

Banana Chunk Chocolate Hazelnut2

Chocolate banana hazelnut deliciousness

Banana Chunk Chocolate Hazelnut Muffins

Yield: 12 Muffins

 

1 ¼ cup all-purpose flour

½ cup old fashioned rolled oats

1 teaspoon kosher salt

1 teaspoon baking soda

¾ cup light brown sugar

1 teaspoon pumpkin pie spice

1/3 cup pitted deglet noor dates, approximately 10 dates

8 tablespoons unsalted butter, room temperature, plus more for greasing pan

2 whole eggs

3 very ripe large bananas, broken into large chunks, plus 1 large banana, diced small

1½ tablespoons chocolate hazelnut spread

 

Set an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper muffin cups.

Place flour, oats, salt, baking soda, sugar, pumpkin pie spice and dates in a food processor. Process until dates are broken down and mixture is fairly even. (There will still be some very small pieces of dates which is fine.)

Add butter, eggs and the 3 large bananas broken into chunks and process until mixture is fully combined.

Stir in (do not process) the diced banana.

Fill each muffin tin with 2½ tablespoons of batter. Top each with 1/8 teaspoon chocolate hazelnut dollop. Cover each muffin with another 2½ tablespoons of batter.

Transfer to the oven and bake for 25 minutes. Test readiness by poking a toothpick or knife in the middle of a muffin; if it comes out clean, it’s ready.

Remove from oven and let cool before removing from muffin pan.

Chewy Good Chocolate Chip Cookies

It’s National Chocolate Day! So, I have to give a shout out to my favorite chocolate maker, TCHO, which I used for this Chewy Good Chocolate Chip Cookies. I mean, just LOOK at these beauties! I think National Chocolate Day calls for a celebratory cookie, don’t you think?

Chewy Good Chocolate Chip Cookies Raw

Chewy Good Chocolate Chip Cookies

Chewy Good Chocolate Chip Cookies

Yield: 16 cookies

16 tablespoons (2 sticks) room temperature unsalted butter, cut into tablespoon sized pieces

1 cup granulated sugar

½ cup packed light brown sugar

½ cup bread flour

2 cups unbleached all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

1 ¼ teaspoon kosher salt

1 teaspoon pure vanilla extract

2 whole large eggs

8-ounces good quality dark chocolate, 60- to 70% cocoa solids, chopped into medium chunks

4-ounces good quality dark chocolate wafers or discs, 60- to 70% solids, kept whole

A few pinches Maldon sea salt

Add butter and sugars to a stand mixer and mix on medium using the paddle attachment for 10 minutes. Scrape the sides down on the inside of the bowl using a rubber spatula once or twice throughout the process.

In a medium bowl, whisk together the flours, baking soda, baking powder and salt. Set aside.

After mixing the butter and sugars for 10 minutes, add the vanilla extract and 1 egg. Mix until the egg fully incorporates into the mixture. Add the second egg and mix until it fully incorporates. Turn off the mixer and scrape the sides down once again.

Turn the mixer to low and slowly add the flour mixture and mix until just combined. You may need to scrape the sides down again. Once the flour is just incorporated, turn off the mixer. Stir the chocolate chunks and wafers/disks in with a spatula or large spoon.

Refrigerate cookie dough for 30 minutes.

Place an oven rack to the middle position and preheat the oven to 375 degrees Fahrenheit.

Using a ¼ cup measuring cup, gather a generous ¼ cup of the batter and form a puck like shape with your hands, about 2 inches in diameter and 1 inch think. Evenly space 6 cookies on a parchment-lined sheet tray.

Add a sprinkling of Maldon sea salt flakes on top of each cookie.

Bake, one sheet tray at a time, in the oven for 18 minutes.

Remove from oven. Let cool on the rack for 1-2 minutes until cookies have firmed up a bit and you can transfer to a wire cooling rack.

PB&C (Peanut Butter and Chocolate) Smoothie

Really can’t go wrong here. Cocoa powder, peanut butter, sweet, salty, spicy, protein, fiber, sweet-tooth killer. Blend on!

PBCSmoothie

PB&C (peanut butter and chocolate) Smoothie

Yields: 2 cups

 

1 large banana, peeled

1 cup almond milk

½ cup nonfat Greek yogurt

2 tablespoons peanut butter

2 tablespoons unsweetened natural cocoa powder

7 small fresh deglet noor or medjool dates, pitted

1 tablespoon honey

1/8 teaspoon kosher salt

1/16 teaspoon cayenne pepper (optional)

 

Place all ingredients in a blender and blend on high until thoroughly combined.

Fresh Mint Chocolate Chip Ice Cream

Don’t say I didn’t warn you. This ice cream is dangerously good. Equally refreshing (the fresh mint does the trick) and delicious at the same time. And when you put it between two of my chocolate chocolate chip cookies?! Game over, my friend. Yes, you’ve been warned.

Oh, and get the good chocolate for this recipe. It’s gonna make all the difference. 

Mint Choc TCHO

TCHO 70% Chocolate

Mint Choc Chip Mixing

Mixing in the chocolatey goodness

mint choc chip4

Mint Chocolate Chip Ice Cream. The real stuff.

Chocolate Cookie Ice Cream Sammy

Mint Chocolate Chip Cookie Sandwich with Chocolate Chocolate Chip Cookies. Oh. My. Latte.

 

Fresh Mint Chocolate Chip Ice Cream

Yield: Approximately 2 pints

 

¾ cup sugar, divided

1 tablespoon organic corn syrup

3 cups half-and-half

2 very packed cups fresh mint leaves

6 egg yolks

8-ounces good quality dark chocolate, 70% cocoa solids, chopped roughly

 

Place ½ cup sugar, corn syrup, half-and-half and mint leaves in a medium saucepan over medium heat and heat, stirring occasionally, until temperature reaches 170 degrees Fahrenheit. Remove from heat and let mint continue to steep for 5 minutes. Pour contents of saucepan into a blender and blend on low for 10 to 15 seconds. Strain through a fine mesh sieve, pressing the mint leaves with the back of a spatula to strain as much liquid as possible. Discard mint leaves.

Pour liquid back into the medium saucepan over medium heat. Using a rubber spatula, making sure to scrape the bottom of the saucepan, stir continuously until the liquid reaches 170 degrees Fahrenheit. Remove from the heat and set aside.

In a medium bowl, using an electric mixer, whip the egg yolks and remaining ¼ cup sugar on medium speed until the mixture is canary yellow in color, thick, and doubled in volume.

Reduce the speed to medium-low and very slowly stream in 1 cup of the hot, sweetened half-and-half mixture to the whisked egg yolks.

Pour the mixture into the original medium saucepan with the rest of the warm sweetened half-and-half. Pressing a spatula gently against the bottom of the pan, stir slowly and continuously and cook over medium-low heat until the custard thickens slightly and just reaches 180 degrees Fahrenheit. Take your time.

Immediately remove from the heat and pour liquid into a wide medium bowl.

Place this bowl into a slightly larger bowl that is filled ⅓ of the way up with ice and water. Slowly stir until it is cool to the touch. Cover the bowl with plastic wrap, then refrigerate for 8 hours. Cooling the mix before churning will give a smoother texture.

Pour the chilled mixture into the ice cream machine and churn until a soft-serve consistency is achieved.

Transfer to a large container and stir in the chopped chocolate.

Cover with plastic wrap, pressing the plastic wrap to the surface of the ice cream, and freeze until very firm, at least 5 hours.

Scoop and serve or sandwich between 2 chocolate chocolate chip cookies and savor each bite!