These protein-packed peanut butter cookies are easy to make, pretty healthy (both vegan and gluten free if you want), and wholly customizable, since you can use your favorite trail mix, whether homemade or store-bought—and chock-full of dried fruit, chocolate, or both. Pack them with you everywhere: on road trips, hikes, camping trips, and weekdays at the office. They provide a boost of energy and a little sweetness to any situation, and keep for up to five days in an airtight container at room temperature, so they’re the perfect snack to stash.
Notes: The author uses peanut butter that has been sweetened with agave, but if you use a version that is completely sugarless, you may want to add in more maple syrup, depending on how sweet you want these to be. If making these cookies gluten free, be sure to buy a brand of baking soda (like Rumford, Clabber Girl, or Bob’s Red Mill) that does not include wheat starch.
From Vegetarian Heartland by Shelly Westerhausen (Chronicle Books, 2017).
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