My pal Hannah Kaminsky has done it again! Her latest masterpiece Sweet Vegan Treats: 90 Recipes for Cookies, Brownies, Cakes, and Tarts is absolute perfection.
Now, I will fully admit that I struggle with baking. Whether you want to blame my attitude or my altitude, the fact is that when I start mixing flour and sugar and vegan egg together, hilarious disaster generally ensues. But I’ve had So. Much. Success. with Hannah’s recipes.
I’d like to believe it’s because she gets me, but more likely it’s just because she is such a skilled baker and recipe creator that *even I* can recreate her treats.
SO! Sweet Vegan Treats goes on sale tomorrow (10/15) but you can still preorder it today on Amazon… and just to give you a sneak peak of what you’ll be getting, Hannah has graciously allowed me to share her recipe for Peanut-Plus Cookies (my personal favorite because I can’t get enough peanuts in my life)
Peanut-Plus Cookies
Ingredients
- 1/2 cup red lentils dry
- 1/2 cup plain non-dairy milk
- 1/4 cup potato flour
- 1 cup crunchy peanut butter
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350ºF (175ºC) and line two baking sheets with silicone baking mats or parchment paper.
- Begin by grinding up your dry lentils in a food processor for a good 5 to 10 minutes, until they become a fine powder. This step is crucial, as any larger fragments will change the texture of the finished cookies substantially. If you do not have a food processor handy, then the lentils can be ground in a spice grinder in about two batches.
- While your lentils are churning away, combine the non-dairy milk and potato flour in a microwave-safe bowl and heat for one minute. Let the potato mixture cool for a minute or two, before tossing it into a stand mixer along with your freshly processed lentil flour. Mix in the peanut butter and sugar. Sprinkle in the cornstarch while keeping your mixer on low, increasing the speed once everything is combined and no longer threatens to send starch flying out. Make sure the dough is thoroughly mixed before introducing the remaining ingredients. Stir until completely smooth.
- Spoon rounded tablespoons of dough onto the prepared baking sheets. Leave a good amount of room between the cookies to allow for spreading, but they shouldn’t spread too far; about an inch should do the trick. Bake for 10 to 12 minutes, until they are no longer shiny on top, but have not yet begun to brown around the edges. To ensure a soft, chewy cookie, remove the cookies from the oven just before they begin to take on color. Allow them to sit on the hot baking sheet for another 5 minutes before pulling the silicone baking mat off onto a cooler surface.
Notes
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Now YOU are truly the sweet one here! Thank you so much, I’m touched that you would share my work with such effusive praise. It means the world to me!
Hi Barb:
I’ve always been a fan of Hannah’s recipes, so it’s nice to see you share one from her new cookbook. Just wondering…the instructions mention potato flour, but I don’t see that in the ingredient list. Looking forward to making these Peanut-Plus cookies soon.
Thank you for sharing all of your delicious recipes!
Denise
There should be 1/4 cup of potato flour in there. Glad you were reading closely!
Thanks for your quick response, Hannah.
Thanks BOTH of you! All fixed now 🙂