So you know how a post or two ago I mentioned we’re moving to Vermont at the end of September? Well, that move date jumped up a month and now I’m sitting here thinking about how we need to find a place to live, pack up our current condo, MOVE ACROSS THE COUNTRY, unpack again – all in less than a month. To put it lightly, I’m kinda freaking out. We’re viewing potential new homes via the graces of family willing to scope places out, a lot of google earth stalking and pixelated Facetime with gruff landlords walking us through one small, dark kitchen after another. So basically, we’re moving a blindly into our next home. To say I’m a teensy bit nervous would be the understatement of the summer. I can’t even tell you how much I’m going to miss my current kitchen. BUT overall, I still feel good about this decision. Heck, 5 years ago when I moved to Denver (a city which I’d never been to before) I didn’t have an apartment (I couch surfed) or a job (freshly out of college, full of “having my own office!” 9-5 dreams, blech)…and I managed alright, so there’s that. ;P
So here I am. Enjoying my last few recipes before moving into an unknown kitchen. I feel like I should stock pile recipes, because what if the oven in our new place is just complete junk and NOTHING bakes right??? Maybe this will become a raw foods recipe blog…probably not. I’m most likely freaking out over nothing.
In the mean time, here are some cookies. I already ate them all (stress eating much?). Sorry, not sorry.
These peanut butter cookies are perfect on their own.
But sometimes, you just need a little something extra – the above and beyond, if you will.
So I added dark chocolate chunks. And then I added pretzels. Um. Hell yeah.
Peanut Butter Chocolate Chunk Pretzel Cookies
1/4 cup unsweetened almond milk
2 tablespoons coconut oil
3/4 cups brown sugar
2 teaspoons vanilla extract
1 cup all purpose flour
1/4 cup pretzel flour & crumbs*
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup peanut butter**
1.5 ounces dark chocolate chunks
as many peanut butter cups as your heart desires
*to make pretzel flour & crumbs – blend briefly in a food processor or high speed blender until you have a flour like consistency with a few chunks. You don’t want to pulverize the pretzels into a too fine of a powder- think course meal.
**homemade or ground at the store is best. Basically you want 100% peanuts, no extra oils
In a sauce pan (or the microwave), warm the almond milk and coconut oil together. Heat through until combined and warm, but not quite boiling. Remove from heat. In a medium sized mixing bowl, combine sugar, peanut butter and vanilla extract. Pour milk mixture into bowl. Stir until combined and let rest for a few minutes to ensure the sugar absorbs all the liquid. Mix in flour, pretzel flour, salt and baking soda (sift in the flour if you’re feeling fancy). Fold in chocolate chunks, leaving a few for toppings. Cover in plastic and chill for 30 minutes.
Prepare a baking sheet with parchment. Once dough is chilled, use a 1.5 tablespoon cookie scoop to scoop the dough onto the backing sheet. You can choose to flatten with a fork, or leave them puffy. I enjoy both. Cover in plastic again and chill for another 30 minutes.
Preheat oven to 350° and bake for 10-12 minutes. You can also freeze the dough and bake them from frozen (because FRESH cookies, whenever the hell you want them!!), just up the bake time to 12-14 minutes.
Once removed from oven, top with more chocolate chunks, peanut butter cups and crushed up pretzels. A little pinch of sea salt is also delicious. Enjoy!