Moose and I skipped town last week for clearer skies and cleaner air. I was on so much sinus medicine during the first couple of days of the trip that parts of the action are missing from memory. I don’t remember most things about the time spent between leaving work and boarding the plane, landing or the ride to the hotel. I spent the first couple of days of vacation rotating between a bed, a couch and a bathtub. We had to sell our hockey tickets, which was the main reason we flew in the first place.
But then I started to breathe easier, my nausea subsided and I made up for missed time by running around town, pointing out seagull after seagull with a fervor that would suggest I don’t actually see them all the freaking time in New York and of course eating so much and so often that I was forced to wear my snow base layer super stretchy pants on the flight home because my regular pants would no longer button.
If that’s not a successful vacation, I don’t know what is.
I spent the Sunday before we left making these Apple Peanut Butter Cookies. Sometimes a dessert is so good that I begin packing it up for Moose to take to work while I’m still in mid-chew after the first bite. This was one of those recipes. The odds of eating nine or ten of these cookies before you realize what you’ve done are very, very strong.
I think that you should all come over to bake more of these cookies and revel in kitteh snuggles. We’re in the middle of that familiar moment when we’ve only been back for 36 hours and the cats are all purrs, face rubs and “we missed you” chit chat.
Let’s fool ourselves into believing that this will never be replaced with ankle attacks and demands for food.
- 1 tablespoon ground flax
- 3 tablespoons water
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup vegetable-based shortening (I used Earth Balance Natural Shortening)
- 1/2 cup chunky natural peanut butter
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/4 cup unsweetened applesauce
- 1/2 teaspoon vanilla extract
- 1 apple, peeled, cored and diced
Preheat your oven to 375 degrees Fahrenheit.
In a small bowl or cup, stir together the ground flax and water. Set aside.
In a medium bowl, whisk together the flour, baking soda, salt and ground cinnamon.
In a separate bowl, use a hand mixer on low-medium speed to cream together the shortening, peanut butter, sugar, brown sugar and vanilla.
Add the wet ingredients to the dry ingredients and mix until fully combined
Stir in the flax + water combo and the applesauce.
Fold in the diced apples.
Drop spoonfuls of the batter onto a baking sheet lined with parchment paper, about 2″ apart, or roll the dough between your palms and press gently to flatten a bit. I like to play with my food, so I chose to roll and flatten.
Bake for 10-12 minutes, or until the cookies are golden brown. Remove from the oven and allow the cookies to cool for 5 minutes on the pan. Transfer the cookies to a wire rack and allow to cool completely.