A Leaf in a Pond and a Peanut Butter Cookie Treat!

On a cool and cloudy day, we took a short walk at the Joffe Nature Sanctuary in New Marlborough, Massachusetts. My eye caught a lone maple leaf floating gently on the shallow marsh pond.

As we strolled on the trail that loops around the idyllic marsh, we composed haikus about the leaf. Here is what we came up with (mostly my husband Paul’s invention!)

Leaves in the pond-light

Life dances around us, bright

Time flows, a grace note

At the end of the loop, we returned to the pond to check out our lone maple leaf- it was now joined by four leaves; the sun had broken through the clouds. The light had changed the image dramatically.

That afternoon, the cool weather put me in the mood for baking and I thought of the vegan peanut butter cookies from the cozy Woodstar Cafe in Northhampton, MA. Those cookies and iced chai were my special treat during Covid and one of my best mood elevators. After eating many of these treats, I decided to try to concoct my own version and originally published it in a blog post in December 2021: “Hemlock Heaven and Bear Swamp”. The ingredients are healthy and include almond flour, ground flaxseed, chia seeds, chunky peanut butter, vanilla and maple syrup. You can also add chunks of dark chocolate. They are chewy, delicious and slightly addictive. I hope you enjoy making these!

EASY One Bowl Vegan Peanut Butter Cookies

Pre-heat oven to 350

Line a large baking sheet with parchment paper

Ingredients:

1 cup crunchy peanut butter* see note

1/4 cup maple syrup

1 teaspoon vanilla

3/4 cup almond flour

1/4 cup ground flax seed

handful chia seeds

1 teaspoon baking powder

1/4 cup soy milk of mixture is too dry.

To make cookies:

In a medium sized bowl, mix together peanut butter, maple syrup and vanilla. Combine well with a large spoon.

Add almond flour, ground flax seed and baking powder. Mix well, the batter will be stiff, but not dry.

If the mixture is too crumbly, add about 1/4 cup soy milk.

I like to get my hands into the batter and form the dough into a large ball. It should feel like the consistency of play dough!

Form batter into small balls- I made 15, but you could make fewer larger cookies.

Press gently with a fork to make a criss cross pattern.

Bake in middle of oven for about 1o minutes until the bottoms of the cookies are light brown- the cookies will still feel quite soft.

Note* I used peanut butter that was salted. If you use an unsalted brand, add about 1/2 teaspoon salt to the batter.

AND: Here is the “Tree of the Week”

HAPPY SPRING!!