Lent is a time fast, prepare and reflect on Jesus Christ and his suffering and sacrifice. In the last couple years I have grown to see the beauty of lent and have used it as a time to dig deeper in my faith. This year I discovered She Reads Truth and have used it as a way to connect with lent in a communal way. She Reads Truth is an online community of women who are committed to reading God’s Word together through a daily devotional. I don't know about you, but my phone is always attached to me like another limb and I rarely forget it at home, which now means that I also have my devotional with me wherever I go. So no excuses. But also, Instagram so... But in all seriousness, SRT has been instrumental in my faith journey these last few months and I highly recommend it.
For all of you who gave up sweets for Lent, stay strong, close your eyes, and back away from the screen slowly. Unless you are planning your reunion with sugar, in that case read away! But have no fear these cookies are actually pretty healthy. They combine all of my favorite flavors: chocolate, peanut butter, and cinnamon, in a harmonious, ooey gooey, rich cookie!
Chocolate Peanut Butter Cookies (gluten-free)
- 1/2 cup all natural peanut butter
- 1 Tablespoon coconut oil
- 4 Tablespoons maple syrup
- 1/4 good cocoa powder
- 1 egg
- 1/2 teaspoon cinnamon
- 1/2 cup finely chopped peanuts
In a small saucepan, on low heat, melt together the peanut butter, coconut and maple syrup (stirring often). Will take a minute or two. Remove from heat. Using a stand mixer with whisk attachment, (hand mixer is also ok) whisk peanut butter mixture on high setting for 3-4 minutes or until it becomes thick and fudgie. Then add cocoa powder, egg, cinnamon, and nuts and stir just until incorporated. Refrigerate dough for 15-20 minutes. While dough is cooling, preheat oven to 350 degrees. Remove from refrigerator and scoop Tablespoon sized dough balls onto cookie sheet. Place in oven for 7-8 minutes*. Remove from oven an allow to cool on pan. Enjoy!
*try only baking them for 6 minutes and allowing them to cool on pan for super fudgie cookies!