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Back-To-School Peanut Butter Powerhouse Cookies


Written for the River Current publication, August 22, 2012


BACK-TO-SCHOOL PEANUT BUTTER POWERHOUSE COOKIES
Well, it is already that time of year again…the kiddos are heading back to school.  Don’t ask me why, but it still excites me.  As a friend said yesterday… ”Why is it that we always complain about the first day of school, but each year it still feels like Christmas morning!”
 
I had the assignment of helping my niece get all settled at OSU yesterday.  (Today, my muscles are sadly reminding me of the three flights of stairs that this assignment entailed!)  
 
As we were sifting through her boxes and boxes of ‘stuff’ and desperately striving for organization; I told her how cool it was for students each and every year to be given a new fresh start.  If last year wasn’t all that great, then they all have the opportunity to re-evaluate and make things better than the year before.
 
Perhaps as adults we should all re-evaluate and strive for the same.  Get yourself all organized and ready for a fresh new start ahead.   Dig into that project that has awaited you, take a class and learn something new.  Volunteer and/or make a difference in someone else’s life.  Maybe it’s time to start that diet that you have been thinking about or pledge to eat healthier each and every day. 
 
Go get yourself a couple of new pencils and pens and a pretty little notebook; you might be surprised at how good it makes you feel to experience a fresh new start too!
 
Here’s a super easy, healthy after-school recipe for you to jot down…in that new little notebook that you are going to go out and get for yourself.  (This peanut butter powerhouse is also a nice vegan option for those of you touting that trend.)

BACK-TO-SCHOOL PEANUT BUTTER POWERHOUSE COOKIES
◾1/2 cup peanut butter, or almond butter
◾3/4 tsp. baking soda
◾4 Tbsp. flour
◾1/4 cup sugar
◾2 Tbsp. brown sugar
◾2 Tbsp. applesauce
◾1/2 tsp. pure vanilla extract
◾optional: tiny pinch salt

Mix dry ingredients very well before adding wet ingredients.  If you want softer cookies, refridge the dough for at least one hour.  Shape into small cookie balls, place on a parchment lined baking sheet and bake in a 350F oven for 10 minutes.  Let cool for at least 5 minutes before removing from the tray and eating! 

(This week marks my One Year Anniversary of sharing thoughts and recipes in the River Current publication.  Thank- you to those who have shared their positive thoughts and comments.   Thanks also to Josh Keeran for giving me the opportunity!)

Peanut butter goodness headed for the oven.

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