by Holladay Allen
Native Foods Cafe
I would like to formally apologize to the peanut. I missed National Peanut Day…. and I feel awful. I mean, I love the peanut. In all sorts of forms, as itself, roasted and salted, in a creamy butter form, in a weird defatted powdered form… in a savory sauce…. in the Peanut Butter Parfait at Native Foods Café. So I fully intended to make a special recipe on National Peanut Day (September 13th), but I completely spaced it! So I am going to try and make amends to the almighty peanut today with these...
No Bake Peanut Butter- Pretzel Cookies from Vegetarian Times
½ cup vanilla-flavored powdered soy beverage
1 ½ tsp. vanilla extract
½ cup creamy peanut butter
½ cup sugar
3 TBSP. brown rice syrup
2 cups crushed mini pretzels
⅓ cup sweetened flake coconut, chopped, optional
1/3 cup chocolate chips
1. Coat baking sheet with cooking spray. Whisk together powdered soy beverage with 4 TBSP. water in bowl (and maybe more). (I couldn’t find a powdered soy beverage, so I used a couple packets of Vega Vanilla Almondilla Shake & Go Smoothie… which worked great. But it is green, so it changed the color a tad). Stir in vanilla.
2. Warm peanut butter, sugar, and rice syrup in saucepan over medium heat 2 minutes, or until smooth. Stir in soy beverage mixture. Stir in crushed pretzels, coconut and chocolate chips until evenly combined. Things started looking weird here... but keep going, they taste delicious. The whole batch was gone immediately.
Pinch off pieces of dough, and place on prepared baking sheet to cool. Cool cookies 10 minutes before serving.