Vegan PB ChOcolate Cookies

Another recipe that uses up celery pulp (you can omit this and replace with banana, if you don’t juice celery) . A healthy version of peanut butter cookies with the added bonus of chocolate chunks. Fluffy and delicious.

Ingredients

1 cup cassava flour (Osso’s or Bob’s Red Mill are my favorites)

1/2 cup almond flour (you can use only cassava if you have a nut allergy)

1 1/2 tbsp cacao powder

1 tsp baking soda

1/2 tsp pink salt

1 cup canned unsweetened coconut milk

1 cup smooth peanut butter

3 tbsp pure maple syrup

1 tsp vanilla extract

1 1/2 tbsp ground flax seed

1 cup celery pulp, blended to eliminate large pieces

1/2 cup Enjoy Life chocolate chunks

2 tbsp monk fruit brown sugar (optional) for topping

Instructions

Preheat oven to 350.

Combine dry ingredients in a bowl, set aside.

In a microwave safe bowl, add peanut butter and melt for 30 seconds.

Add peanut butter to coconut milk, in a medium mixing bowl and whip together.

Add mixture into dry ingredients and add maple syrup, vanilla and blended celery pulp. Fold together then add chocolate chunks.

Using an ice cream scoop, place dough onto a parchment lined cookie sheet. I used two and made a total of 16 cookies.

Flatten with the bottom of a measuring cup, smoothing our edges to make a perfect circle.

Sprinkle monk fruit brown sugar on top (optional) and bake for 20 minutes.

Cool on a rack before serving.