vegan gluten-free lactation cookies

Ingredients

• Servings: 15
• 1 (15 ounce) can garbanzo beans, drained
• 1/2 cup peanut butter
• 1/4 cup packed brown sugar replacement (such as splenda® brown sugar blend)
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 1/2 cup chocolate chips (optional)
• 1/2 cup rolled oats
• 1 tablespoon ground flaxseed meal
• 1 tablespoon brewer’s yeast

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease a baking sheet.
• blend garbanzo beans in a food processor until chopped into very small pieces; transfer to a large bowl and add peanut butter, brown sugar, vanilla extract, and salt. stir mixture until ingredients are incorporated into a dough-like substance. fold chocolate chips, oats, flaxseed meal, and brewer's yeast into the bean mixture.
• drop rounded spoonfuls of the 'dough' prepared sheet. flatten cookies somewhat with the back of a spoon.
• bake in preheated oven until browned, about 20 minutes.

Peanut Butter Cup Cookies

Ingredients

• Servings: 40
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins


• preheat oven to 375 degrees f (190 degrees c). sift together the flour, salt and baking soda; set aside.
• cream together the butter, sugar, peanut butter and brown sugar until fluffy. beat in the egg, vanilla and milk. add the flour mixture; mix well. shape into 40 balls and place each into an ungreased mini muffin pan.
• bake at 375 degrees for about 8 minutes. remove from oven and immediately press a mini peanut butter cup into each ball. cool and carefully remove from pan.

Resa's Chocolate Peanut Butter

Ingredients

• Servings: 1
• 3/4 cup white sugar, or to taste
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 (15 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 8 miniature chocolate covered peanut butter cups, unwrapped
• 1 (9 inch) prepared graham cracker crust

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 3 hrs 10 mins


• preheat oven to 425 degrees f (220 degrees c).
• whisk sugar, cinnamon, salt, ginger, and cloves together in a small bowl. beat eggs together in a large bowl; stir in pumpkin and sugar mixture until just combined. slowly pour evaporated milk into pumpkin mixture and stir until combined.
• arrange peanut butter cups, up-side down, into the graham cracker crust. pour pumpkin mixture over peanut butter cups in pie crust.
• bake in the preheated oven for 15 minutes. reduce temperature to 350 degrees f (175 degrees c) and continue baking until a knife inserted in the center of the pie comes out clean, 40 to 50 minutes. cool completely on a wire rack, about 2 hours. serve immediately or refrigerate.

peanut butter crunch cookies

Ingredients

• Servings: 30
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup rolled oats
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 8 mini crisped rice chocolate bars (such as nestle® crunch bar), roughly chopped

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat butter and peanut butter together in a bowl using an electric mixer until creamy and smooth; beat in brown sugar and white sugar until incorporated. add egg and vanilla to creamed butter mixture and mix until smooth.
• whisk oats, flour, baking soda, baking powder, and salt together in a separate bowl; stir into creamed butter mixture until just incorporated. carefully fold chocolate bars into dough. drop dough by rounded teaspoonfuls ungreased baking sheets.
• bake in the preheated oven until edges are lightly browned, 8 to 10 minutes.

Peanut Butter Cup Cookies

Ingredients

• Servings: 40
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins


• preheat oven to 375 degrees f (190 degrees c). sift together the flour, salt and baking soda; set aside.
• cream together the butter, sugar, peanut butter and brown sugar until fluffy. beat in the egg, vanilla and milk. add the flour mixture; mix well. shape into 40 balls and place each into an ungreased mini muffin pan.
• bake at 375 degrees for about 8 minutes. remove from oven and immediately press a mini peanut butter cup into each ball. cool and carefully remove from pan.

chewy peanut butter chocolate chip cookies

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped semisweet chocolate

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture. fold in chocolate chunks. drop by 1/4 cupfuls 3 inches apart ungreased baking sheets.
• bake for 12 to 14 minutes in the preheated oven, or until edges are golden. allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.