My Dad loves peanut brownies.  So its been my mission to make a ‘healthier’ version of them.  An easy way to do this is to just cut down the sugar.  Eventually I’ll swap in brown rice flour for the wheat flour and perhaps some nut butter to replace the butter.  However I’m a huge advocate for grass fed butter so I don’t have such an issue with it.  Here’s the slightly tweaked recipe for scrumptious Edmonds cookbook peanut brownies.  If you’d like to replace out ALL the ingredients to make a vegan style cookie, then you can use the following replacements:

butter = any nut or seed butter (I prefer almond butter)

sugar = coconut sugar

egg = flax seed or chia egg by mixing 1 T flax or chia meal with 1 T water

flour = brown rice flour

cocoa = cacao powder

 

Adapted from the Edmonds cookbook

Ingredients

125 gm butter, softened

1/2 cup coconut sugar

1 egg

1.5 cups organic self raising flour

1 tsp (aluminium free) baking powder

pinch himalayan or sea salt

2 heaped T cocoa

1 cup peanuts

Method: Cream butter and sugar until light and fluffy.  Add egg and beat well.  Sift flour, baking powder, salt and cocoa together.  Mix into creamed mixture.  Add peanuts and mix well.  Roll into balls.    Place on trays greased with coconut oil or lined with baking paper or teflon sheets.  Flatten with fingers.  Bake at 180C for 15 minutes or until cooked (firm to touch).  Leave to cool before storing.