Chocolate Peanut Butter Ice Cream

MATERIALS

• 2 cups non dairy milk (soy milk is the best)

• 1/2 cup sugar

• 1/4 cup unsweetened cocoa powder

• 1/3 cup peanut butter

• 1 tsp vanilla

PROCEDURE

1. Mix all ingredients in food processor or blender.

2. Follow ice cream maker instructions.

3. Enjoy!

THE RUNDOWN

This is NOT a healthy recipe, but it is much better than some alternatives and you can pronounce every ingredient that's included. Pro tip - non dairy ice cream freezes harder than dairy ice cream so serve right after making or leave out on the counter a few minutes after pulling out of the freezer before serving. Also, if you don't have an ice cream maker - you can put in the freezer and stir every hour, but it will not be as smooth.

A Plantsanity Original

Monster Cookies

Enlarged to show texture.  Just kidding!  This one really is monster size.

MATERIALS

Makes ~55 cookies or a 9x13 pan of bars

• 8 tbsp non-dairy butter
• 1 cup white sugar
• 1 cup brown sugar, lightly packed
• 1 1/2 cups creamy peanut butter
• 3 flax eggs (3 tbsp ground flax plus 8 tbsp water)
• 1 tsp vanilla
• 1 tsp dark corn syrup, optional
• 2 tsp baking soda
• 4 1/2 cups old fashioned oats
• 1 cup chocolate chips
• 1 cup M&Ms

PROCEDURE

Prep: Make flax eggs in a small bowl by mixing the ground flax and water and letting sit for ~5 minutes.

1. Preheat oven to 350 degrees.

2. In a stand mixer, cream butter and sugar. This is a fancy way of saying mix together until well blended. Continue to add ingredients in the order listed and mix.

3. Decide whether you want to do cookies or bars. Hint: Bars are quicker and just as tasty.

3a. Cookies: Scoop ~1.5 tbsp of dough onto cookie sheet and flatten (~12 cookies per batch). Bake for ~10 minutes or until just slightly starting to brown on edges.

3b. Bars: Spread into 9 x 13 pan and bake for ~22 minutes or until top is just starting to brown.

THE RUNDOWN

Peanut butter, oatmeal, chocolate chips, and M&Ms - what more could you want in a cookie? This is definitely not a healthy recipe and should be used sparingly. Pro tip - Use a stand mixer if you have it. The dough is pretty darn thick. 

A Plantsanity Original

Chocolate Chip Cookies

MATERIALS

Makes ~16 cookies

• 1/3 cup unsweetened applesauce

• 1/3 cup almond butter

• 1/2 cup cane sugar

• 1 tablespoon ground flaxseeds

• 2 teaspoons pure vanilla extract

• 1 1/3 cups oat flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/4 cup whole wheat pastry flour (or more oat flour)

• 1/2 cup chocolate chips

PROCEDURE

1. Preheat oven to 350 degrees and line baking sheet with baking mat or parchment paper.

2. In medium size bowl: mix applesauce, almond butter, sugar, and flax seeds until smooth with a fork. Add vanilla and mix.

2. Add oat flour, baking soda, and salt and mix well with a spatula.

4. Add whole wheat pastry flour and chocolate chips and mix well.

5. Use cookie scoop to scoop 1.5 tbsp dough onto baking sheet. Cookies will not spread much.  Bake ~12 minutes or until lightly browned.

THE RUNDOWN

This is our go-to chocolate chip cookie recipe. The oven time is dependent on how big you make your cookies and how soft you like them.  They are delicious under baked, perfectly baked, and crunchy (aka over baked). Lightly browned on the edges and cracks in the top are good indicators of "done-ness".  Pro tip - the batter will be pretty sticky so it is best to use a cookie scoop.  

Adapted from: Forks Over Knives