Vegan Soft Peanut Butter Cookies (126 calories)

The weather was beautiful here in the tri-state region, well, until Saturday night, then it got really cold.
My friend, Marian, was in town so we headed to Tao for dinner.  It was awesome!  If you’re ever visiting NYC, you must go to Tao.  It is one of the best Asian restaurants I have ever been to with excellent service, gorgeous decor, and the most delicious food.  We each enjoyed the most delicious Soy Glazed Ginger Salmon EVER!!!  (updated Tao review can be found here)

Saturday, my husband and I headed to Central Jersey to celebrate my sister-in-law and niece’s birthday at an Indo-Chinese restaurant – Szechuan Garden, Parlin, NJ.  Incase you don’t know, Indo-Chinese food is a cross between Indian and Asian flavors, so if you love Asian cuisine, you will absolutely love Indo-Chinese food.  The best dishes were the Gobi Manchurian, Vegetable Manchurian, and Ginger Chicken.  I know they all kinda look the same.

And then this happened!  My husband actually cooked on Sunday.  It was Chicken Curry with who knows what spices - pretty good I must say, only if he cooked more often.  🙂

This weekend I baked some healthy peanut butter cookies for the gang to enjoy.  I could tell some family members weren’t as enthusiastic, while others were. 

Sometimes eating dessert is about catering to that sweet tooth and having one that tastes good rather than amazing with a ton of fat.  There has to be a balance and as much as I love unhealthy desserts, I also welcome the relatively healthier ones. 
So here to share with you is a recipe I found on Oh She Glows.  These cookies taste best when eaten warm while the center is still gooey and peanut buttery – yum!  (p.s. – my hands are dry!)

NUTRITION: Peanut Butter is an excellent source of Protein, however since it is high in fat (good fats), it must be eaten in moderation.  Whole Wheat Pastry Flour is a good source of Protein and Fiber.  Maple Syrup is an excellent source of Manganese and a good source of Zinc.  Almond Milk is Vegan, contains no cholesterol, and is loaded with vitamins, nutrients, and antioxidants with high levels of Vitamin E.


MODIFICATIONS I MADE:

• Since my peanut butter contained no sugar, I added an additional ¼ cup of maple syrup.
  
• I added 3 tablespoon of Canola Oil for extra moistness.  Next time I’ll try baking these with just 2 tbsp.
   

• Calories: 126 cals
• Fat: 6.1 g
  
• Saturated Fat: 0.9 g
  
• Carbs: 15 g
  
• Protein: 2.7 g
  
• Fiber: 1.6 g

• Whole Wheat Pastry Flour – 2 cups
  
• Baking Soda – 1 tsp
  
• Salt – ¾ tsp
  
• Whole Foods 365 Organic Creamy Peanut Butter (no salt, no sugar) – 1 cup
  
• Pure Maple Syrup 100% – 1 cup
  
• Almond Milk – ¼ cup
  
• Vanilla Extract – 1 ½ tsp
  
• Canola Oil – 3 tbsp
  
• extra salt – as garnish

2. In a mixing bowl, add the wet ingredients – peanut butter, maple syrup, almond milk, canola oil, and vanilla extract.

3. Blend until smooth.
4. Add the dry ingredients in 3 batches – whole wheat pastry flour, baking soda, and salt. 
5. Combine well.  This is what you should have.
6. Using a tablespoon, place the batter in your hand and shape the dough into balls.  Place the cookie dough on parchment paper.  Should make 30 cookies – I had to use a separate baking sheet to make the remaining batch.
7. Using a fork, gently press down on each cookie.
8. Into the oven for 11 minutes. 
9. This is what you should have. 
10. Top each cookie with a little salt which gives each cookie that sweet/salty flavor.
11. Enjoy while warm.  Once the cookies cooled, I microwaved one for 15 seconds so the center is moist and gooey.