Sometimes when I am searching for a baking recipe, I base it solely on an ingredient in my arsenal. I recently got Coconut Sugar from Navitas Naturals so that became my inspiration for this week. Upon scouring my cookbook collection, I found a cookie recipe that suggested coconut sugar as a swap for dark brown sugar.
The recipe was already vegan so that part was accomplished. For altitude I had but to slightly reduce the amount of sugar and oil. I also chose to add jam on top to complement the peanut butter flavor. What I discovered after they baked was that they rose quite more than expected, especially as they were baked at high altitude. The cookbook describes them as a cookie, but I am inclined to see them as a marriage between a cookie and a muffin. That brings me to my new breakfast creation – the muffin-cookie, or mookie.
Peanut Butter Jam Mookies based on Crunchy Nutty Peanut Butter Hemp Cookies
1/2 cup smooth peanut butter
scant 1/3 cup refined coconut oil, softened
1/2 cup Navitas Naturals coconut sugar
1/4 cup organic sugar
1/2 cup almond milk
2 tsp vanilla extract
1 1/2 cups old-fashioned rolled oats
3/4 cup all purpose flour
1/2 cup whole wheat pastry flour
1/3 cup plain hemp protein powder
3/4 tsp salt
several TBS jam
Preheat oven to 350F and lightly oil a standard muffin tin. In a stand mixer, beat together peanut butter, coconut oil, sugars, milk, and vanilla until smooth. In a bowl, whisk together oats, flours, protein powder, and salt. Mix dry ingredients into wet ingredients with a spatula. Fill muffin cups 2/3 full. Use a spoon to make an indent in the top of each and put jam in the indents. Bake for 14-17 minutes, or until firm. Remove from oven and cool on a wire rack in the muffin tin. Store in a loosely covered container. Makes 12 hearty mookies.
Until next time, happy baking!