1 recipe Chocolate Chip Cookies (recipe follows)
Unsweetened, natural peanut butter
Non-dairy dark chocolate, cut into squares a little smaller than the cookies
Preheat the grill to 350o or medium high.
Place a cookie top side down on a square of foil and spread peanut butter over the surface of the cookie. Place a square of dark chocolate on the peanut butter. Place another cookie on top, making a sandwich. Wrap loosely in foil and place on hot grill. Cook, turning once, until the chocolate has melted, about 3-5 minutes. Remove from grill and unwrap carefully to avoid getting burned. If you use all the cookies you bake, you will make about 16 of these babies.
Chocolate Chip Cookies
1 stick Earth Balance or 8 tablespoons, softened
½ cup brown rice syrup
1 teaspoon pure vanilla extract
2 tablespoons coconut sugar
1 1/2 cups whole wheat pastry flour
Pinch sea salt
Generous pinch ground cinnamon
Scant ½ teaspoon baking soda
Scant ½ teaspoon baking powder
Scant 1 cup non-dairy, grain sweetened chocolate chips
½ cup coarsely chopped walnuts
Preheat oven to 350o and line 2 baking sheets with parchment.
Place Earth Balance, rice syrup, coconut sugar and vanilla in a mixing bowl and whip until creamy. Add flour, salt, cinnamon and baking soda/powder. Mix with a spoon to create a soft dough. Fold in chocolate and nuts.
Using a spoon, place cookies on baking sheet leaving space between then for spreading. You will get about 12 to a tray. Press lightly on the cookie with your fingers to flatten them slightly.
Bake for 14-16 minutes. Transfer to a wire rack to cool completely. Makes 24-36 cookies
NOTE: To create chocolate-chocolate chip cookies, simply replace ¼ cup flour with ¼ cup unsweetened cocoa powder.