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I am having a week.  You know the type.

The kind of week when taking the cat to the vet for an annual checkup ends up costing you hundreds of dollars (and several more hours) than you budgeted for.

The kind of week when all of your accounting software decides to crash, and you are forced to buy a new (expensive) version and spend hours re-entering your data.

The kind of week when canceling a service your business no longer uses seemed like a great way to save money – until they told you about the ungodly $500 cancellation fee.

You know the type of week.  Expensive.  Time consuming.  Emotional.

And I haven’t even gotten to the end of the week yet, which involves a dentist appointment.  I am so not looking forward to whatever is going to happen there.

A week like this needs cookies, stat.  Even if they are vegan and sorta healthy.  They are also peanut butter and chocolate in a dough ball.

They may not solve my problems, but they will make my little emotional eater happy.  At least until this week is over.


1/2 c. non-dairy margarine (i.e. Earth Balance)
3/4 c. natural peanut butter
1/2 c. organic brown sugar
3/4 c. organic powdered sugar
1/2 t. vanilla extract
1 t. baking powder
1/2 t. baking soda
3/4 t. salt
1 c. whole wheat pastry flour
1/2 c. unbleached organic flour
1/2 c. natural peanut butter chips
1/2 c. non-dairy chocolate chips


Preheat oven to 350 degrees.  Using a stand mixer, beat margarine, peanut butter, sugars and vanilla until fully incorporated.

In a separate bowl, combine baking powder, baking soda, salt and flours.  Add dry mixture to the mixer bowl a little at a time.  Mix until a dough forms.  Add your chips.  Combine and chill dough for 30 minutes.  Your dough may seem a little dry based on the type of peanut butter used. If you cannot get it to come together by mixing or packing it into your scoop tightly, you can try adding an additional tablespoon of peanut butter or non-dairy milk.
Scoop dough with a mini ice cream scoop (or your fingers) and place balls on a cookie sheet.  Bake for 10-12 minutes. They’ll still be soft and look much like they did going in, but don’t overbake. Let the dough balls rest on the pan for a minute before transferring to a cooling rack.


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