- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 177.2
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 162.1 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 1.2 g
- Protein: 3.1 g
Peanut Butter Chocolate PillowsSubmitted by: SUNNYH99
IntroductionFaithfully snagged from "Vegan Cookies Invade Your Cookie Jar" from Isa Chandra Moskowitz and Terry Romero. Makes 24 chewy gooey treats. Faithfully snagged from "Vegan Cookies Invade Your Cookie Jar" from Isa Chandra Moskowitz and Terry Romero. Makes 24 chewy gooey treats.
1/2 cup Canola Oil
1-1/2 cups Organic All-Purpose White Flour
1 cup vegan granulated ugar (like Florida Crystals)
1/4 Cocoa, unsweetened
3 TBS Black cocoa powder (or more regular cocoa)
2 TBS Soymilk (or any other non-dairy milk)
1/4 cup Maple Syrup
1 tsp Salt
1/2 tsp Baking Soda
1 tsp Vanilla Extract
Peanut Butter Centers:
3/4 cup Peanut Butter, smooth style
3/4 cup Confectioner's Sugar (plus a little more if needed)
1/2 tsp Vanilla Extract
2 TBS Silk Soy Creamer
Mix peanut butter, powdered sugar, vanilla and soy creamer to form a moist dough that holds together but isn't so dry it crumbles. If too dry, add a little more creamer. If too goopy, add more powdered sugar.
Cover 2 cookie sheets with parchment. Divide peanut butter dough in half and then half again, and roll 6 balls in your hands from each quarter and place on wax paper. After rolling all 24 balls, take generous tablespoons of chocolate dough and pat into flat circle in your palm, then place a peanut butter ball in center and fold dough over to cover. Roll in your hand until smooth and place on parchment, about 2" apart. Bake at 350 for 10 minutes, leave on cookie sheet for 5 minutes before transferring to rack to cool. Store tightly covered. Makes 24 cookies.
Number of Servings: 24
Recipe submitted by SparkPeople user SUNNYH99.