First off, let’s just acknowledge the fact that it’s the good ol’ V-for-Valentine’s Day today! For all you lovebirds out there just dying to make love with your bae, then by all means, do so with the knowledge that all us single pringles are going to A) look at you and judge you, B) sob into a pint of ice cream while watching The Notebook, C) host a Galentine’s Day party and get hungover, or D) make food with the joy of not having to share anything with a significant other. You best be knowing what I’ll be doing today.
Now enough about Valentine’s Day, because we all know what this event is about. I’m not the type of person that goes all crackhead with this holiday. If anything, Valentine’s Day should be every day if you have a significant other, let alone yourself. I mean, today isn’t the only day roses and chocolates are exchanged. Think about that.
Anyhow, lately I’ve been considering making a “Recipes for Dummies” category on my blog. Because all of the food I’ve been cooking up in my kitchen are basically the perfect matches for dummies. No pun intended.
To be frank, I’ve definitely been overstocking on food, whether it be sourced on or off-campus. The breakdown of my pantry consists of 70% cereal, 20% nut butter, 5% snacks, 2% bars, 1% baking items, 1% dry grains and beans, and 1% random condiments. Let’s just say that I have a LOT of get rid of. However, given that food waste is such a prevalent issue worldwide, it’s important to put excess kitchen items to good use. And what could be better than dessert?
BUT. Emphasizing that these cookies were a form of good use of peanut butter would be an understatement.
If we’re going to be real, we can all agree that peanut butter is AMAZING. It’s rich in plant fatty flavor, thickness, decadence, and can pair well with almost anything. Obviously, for all my peanut-allergic friends out there, you can still use this cookie recipe! Just substitute for almond butter, cashew butter, hazelnut butter, or one of my favorites: sunflower seed butter. Depending on the consistency of your cookie base, you may have to adjust measurements accordingly or even add some flour.
Careful though–these cookies are addictive! They crumble a bit, but it’s worth the bite! You won’t ever find something as rich and sweet yet simple and salty in the most perfect way. Try them out, and you won’t be at all disappointed!
I guess you could say that food is my valentine. But then again, for a lot of us, we would choose to give up humans instead of food.
RECIPE (makes 12-14 cookies)
- 1 cup of nut butter of choice; I used Dark Chocolate Dreams chocolate peanut butter from Peanut Butter & Co.
- 4-5 TBSP maple syrup or 1 cup of coconut sugar
- Opt: chocolate chips, coconut, sea salt, peanuts, chia seeds, chocolate chunks, cranberries, etc.
- Preheat the oven to 350F.
- Gently melt the nut butter on the stovetop or in the microwave, stirring consistently. If your nut butter is runny enough, you can skip this step.
- In a medium mixing bowl, thoroughly stir the nut butter and maple syrup until a thick, cookie dough-like consistency is achieved.
- Gently fold in any optional ingredients.
- Chill or freeze the dough for at least 10 minutes, or until the dough has hardened a little bit.
- Spray a baking tray or line with parchment paper.
- Take a tablespoon of the newly made cookie dough, roll the spoonful into a ball, and place the ball onto the baking tray.
- Flatten each formed ball with a small fork, creating a criss-cross pattern on each.
- Bake for 10-12 minutes and let cool completely before devouring!
What are you doing on Valentine’s Day? What are your pantry staples?