Rosemary Spiced Peanut Butter Chocolate Chip Cookies

After not sleeping in my own home for four nights in a row (don't ask!), I finally spent some real time at home this past rainy Sunday. It was the perfect day to stay in, cook/bake, be cozy and ground myself! I then capped it all off with a yoga class in the evening. Perfect.

As part of my cozy stay-in Sunday, Kate, her son Shane and I embarked on a cookie baking project. We headed to the kitchen and checked our pantries. We had no sugar, no "butter", and no traditional flour. Hmm. We did know that we definitely wanted something made with peanut butter, being that we are all peanut butter fiends! Here is what we came up with...

Rosemary Spiced Peanut Butter Chocolate Chip Cookies

Yea (guess whose idea the rosemary was)!

Instead of traditional flour, we used a mix of brown rice flour and pastry flour. And instead of sugar, we used a combination of brown rice syrup and maple syrup. Shane actually poured more maple syrup in the bowl than we'd intended, cause the bottle was a bit heavy for him. At first Kate and I freaked (nooooo!), but then we realized it was serendipitously a great thing that happened. We threw in some pecans, and some spices, and we had success!...

Shane. The official pourer.

Scooping the dough into cookie-shaped rounds

Mmmmmm...

Shane watching the cookies bake..

This only lasted about a minute before he got bored and went back upstairs.

Some of my fave quotes from Shane:

About the rosemary: Mmm! It smells like Christmas!

About the scoop of peanut butter he poured into the bowl: It looks like poop!

About baking with us: This is the funnest thing ever! ( I was thinking the same thing.)

 Okay. I've done enough exploiting of Shane's cuteness. Here is the recipe!

Ingredients:

1 cup brown rice flour

1 cup pastry flour

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 tspn rosemary, minced

1 tspn baking soda

sea salt

1/3 cup safflower oil

1-2 tspns vanilla extract

2 tablespoons brown rice syrup

1 "glug" of maple syrup (Please refer to Shane story for explanation)

1/2 heaping cup peanut butter

2 eggs' worth Egg Replacer

Chocolate Chips (as much as you want)

Pecans (as much as you want)

Directions:

~Preheat oven to 375

~Grease pan with safflower oil, or use baking sheet as a liner

~Put dry ingredients and wet ingredients into separate bowls, then mix the wet into the dry. Add a little more safflower oil to moisten if desired.

~Add in pecans and chocolate chips

~Scoop and roll into cookie shaped rounds and place into pan

~Sprinkle tops of cookies with sea salt

~Bake for about 20 mins. Be careful not to bake too long, as they may taste dry.

~Enjoy!

Xo,
Ellie