Wow, our kitchen staff made some incredible cookies this weekend with some special Easter ingredients. They were so delicious that we completely forgot to blog about them yesterday. So, we are catching up today.
They modified a recipe from one of our favourite vegetarian cookbooks, Vegetarian Food for Healthy Kids by Nichola Graimes. Here is the Crumbly Cookie’s version of the recipe:
Chocolate Mini Egg Peanut Butter Easter Cookies
Makes 12 cookies
Prep time: 15 minutes
Cooking time: 25 minutes
Ingredients:
3-1/2 tsp coconut oil
1/2 cup light soft brown sugar
1/2 cup peanut butter (smooth or crunchy, you decide!)
1 egg, lightly beaten
2/3 cup whole grain spelt flour OR all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1-1/2 oz crushed chocolate eggs
Directions:
Preheat oven to 350F and line a baking sheet with baking parchment.
Pour the melted coconut oil into a large mixing bowl. Stir in the brown sugar and peanut butter until combined. Next, stir in the egg until mixed in.
Mix together remaining dry ingredients. Gently fold the dry ingredients into the peanut butter mixture until well blended. Incorporate the crushed chocolate eggs.
Using a dessert spoon, place heaping spoonfuls of batter onto the cookie sheet in even spacing.
Bake for 15-18 minutes or until cooked but still a little soft in the middle.
Leave cookies to cool for a couple of minutes, then use spatula to move to a wire rack where they can cool.
Serve with a glass of cold milk (optional).
Try not to eat them before you have a healthy dinner!
Check back next week for a new Crumbly Cookie Recipe.
XO Lulu and Rebecka
Into the oven!
Put them in my mouth!
Vegetarian Foods for Healthy Kids by Nicola Graimes