Brownie Pillow Cookies

These pillowy cookies taste like fudgy brownies. Organic peanut butter protein powder and dark cacoa powder make up the dry ingredients while peanut butter, dates, and maple syrup make up the wet ingredients. I add in some chocolate chips and espresso powder to enhance the chocolatey goodness and love topping them with a dash of sea salt.

Makes about 12-15 pillows

Ingredients:

Wet

• 8 Medjool dates, pitted

• 1/4 cup peanut butter

• 1/4 cup maple syrup

• 1/3 cup plus 2 Tbsp unsweetened plant milk (soy or oat preferred)

• 1 tsp vanilla extract

• 1 tsp vinegar

Dry

• 1/2 cup organic Naked PB protein powder (I like this brand)

• 1/3 cup dark cocoa powder (or Double Dark blend)

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp espresso powder (if you don't have this, sub coffee for the plant milk)

• 1/4 tsp salt

Other

• 1/2 cup Lilys vegan chocolate chips (or chocolate chips of choice)

• Flaked sea salt for topping (This chocolate salt is amazing)

Instructions:

1. Preheat oven to 350 degrees and line a cookie tray with parchment paper.

2. Place wet ingredients in a Cusinart or other high-powered blender and blend until creamy.

3. Mix dry ingredients together in a small bowl, then add to the wet ingredients and pulse to incorporate being careful not to over mix.

4. Add in the chocolate chips and pulse to incorporate.

5. Scoop the dough onto parchment lined cookie sheet using a medium sized cookie or ice cream scoop. Moisten your finger tips and press dough down lightly (if your dough is on the thick side). Sprinkle over a bit of flaked sea salt.

6. Bake for 9-11 minutes and cool on a cookie rack. Store in the fridge (the cold enhances the flavor).