2012 & Breakfast Cookies

So far, with 7 days behind us, 2012 has proved itself to be an exciting year full of magic and family.  We started the New Year overlooking the Blue Ridge Mountains at my parents' delightful little house on the parkway.  The pensive silence we felt deep within our souls while standing on the deck and the delicate view that formed a portrait for our eyes of the twinkling houses nestled below us brought everything to fruition - this year is going to be special.

Yesterday, I heard Little Wonder's heartbeat for the first time at the doctor's office.  My eyes filled up like a bathtub, and for the first time, my pregnancy felt real. 

The recipe I am writing about today is inspired by my dashingly beautiful cousin, Cassie, who also has a yummy food blog.  All of her recipes are dairy-free, which makes them all the more interesting. 

Chocolate Peanut Butter Breakfast Cookies
Source: Cassie Mullane, www.nolait.wordpress.com

Ingredients:
2 1/2 cups white flour (I used whole-wheat, but you could split between the 2, also.)
3 tsp. baking powder
1/3 cup white sugar
1/3 cup brown sugar
1/2 teaspoon salt
2/3 cup unsweetened coconut milk (or regular milk if you are not going dairy-free)
4-5 T vegetable oil
1/2 cup peanut butter
1 cup dairy-free semisweet chocolate chips (Trader Joe's has a good brand, or you can use regular choc. chips if you are not going dairy-free)

The Process:
Preheat your oven to 350 degrees.  Coffee is REALLY good right now as you begin baking your breakfast cookies. :)

In a large bowl, mix together all your dry ingredients: flour, sugar, baking powder, and salt.  Next, mix in your wet ingredients in this order: coconut milk (or your milk substitute), vegetable oil, and then peanut butter. If you find that the dough is a little too moist, add a tad more flour to the mixture.  Add as you go, little by little, to get the desired texture/consistency.

Fold in your chocolate chips.  Cassie suggested trying a scoop of the batter now - I concur.  And, the batter is sans eggs, so go to town!

Dollop tablespoons of the heavenly batter onto a baking sheet sprayed with non-stick spray. 
Bake for about 22 minutes or until golden brown.  Let them sit for a few minutes on the baking sheet; then, transfer each breakfast cookie onto a cooling rack to chill out and become even more delicious. 

One of mine miraculously formed itself into a heart shape. . .

Wholesome,

chocolatey-peanut buttery,

a little sweet,

full of texture. 

Happy 2012-

I hope your's is filled to the brim with food, magic, and family.