Evie’s Potato Soup (Vegan)

Soak 3/4 cup raw cashews for at least a few hours

Sauté 2 onions in instant pot

Layer in 3-4 carrots, chopped potatoes, and leave just enough room for two bags of frozen cauliflower and/or broccoli (should be mostly potatoes)

Fill with broth or water to the top of potatoes

Season with salt, pepper, garlic powder, paprika, nooch, and miso paste

Set to 10 minutes pressure cook

Once done, spoon out some broth and blend with 4-6 cloves garlic and cashews until smooth.

Add blended cashews back into soup. Then either use an immersion blender or potato masher to mash everything up smooth (I took the big chunks and about half the soup into the blender for a few seconds and mashed up the rest. For more texture use just the potato masher)

I mixed in some frozen corn at this stage but you can add anything you’d like. Adjust seasonings to taste.

Evie’s Raw Vegan Taco Salad

Any diced veggies desired:

tomatoes
cucumbers
green onion
jalapeño
bell pepper
etc.

sauerkraut
raw taco meat (see below)

Serve on a bed of romaine and greens. Top with desired veggies, raw taco meat, and dressing. 

Raw Taco Meat:
Equal parts walnut and carrots*
dash of Bragg’s liquid aminos or coconut aminos
cumin and chili powder to taste

Combine ingredients in food processor and pulse till crumbly.

*NOTE from Evie: I’ve only ever seen it with all walnuts BUT I saw a video on instagram where someone made it with equal parts carrots and it worked great! I’ve also made it with walnuts and mushrooms before but it’s much wetter and changes the flavor. The carrots are surprisingly neutral. 

Dressing:

I’m sure Evie did some sort of delicious veggie blend in the 

Vitamix—she's good at that. But I usually just combine cashew yogurt and salsa and vinegar for a nice Southwestern-flavored dressing. 

Evie’s Raw Vegan Pad Thai

For the sauce:

1 cucumber

2 apples
1/4–1/3 C. raw almond butter
garlic, to taste

ginger, to taste

onion powder, to taste

2–3 Tbsp. coconut aminos

hefty squirt of sriracha
1/4 C. (or so) apple cider vinegar
5–8 dates (adjust to taste)

1) Blend ingredients in Vitamix until smooth.

2) At the end, add a few chopped carrot pieces and blend slowly to get some crunchy texture like peanut sauce.

For the "noodles"

spiralized zucchini

water sprouts

snow peas

broccoli

chopped greens

julienne carrots

red bell pepper

purple cabbage

sweet onion*

Top with:

cilantro

crushed red pepper

lime

*Note: I dehydrate these two in the oven for a few hours or use green onions because raw onion is very strong. 

Evie's Lentil Meatballs & Curry (Vegan)

1 C. black lentils (uncooked)

1 tsp. fennel seed

1/2 C. quinoa (uncooked)

1 tsp. salt

1 tsp. granulated garlic

1/3 C. chopped cilantro (or more for optional garnish)

6 oz. firm tofu, pressed down (to release water) and patted dry (NOT silken tofu)

1 Tbsp. tahini

Coconut Curry Fenugreek Sauce

8 cloves garlic, minced

2 Tbsp. fresh ginger, grated

2 tsp. fresh turmeric, grated (or 1 tsp ground turmeric)

2 extra large tomatoes, finely diced, with juices

2 Tbsp. dried fenugreek leaves

2 cans coconut milk (not light!)

2 Tbsp. lime juice

2 tsp. brown sugar (I use coconut sugar)

1 tsp. salt, or more to taste

1/2 tsp. cayenne, or more to taste

fresh cracked pepper

1) On high heat, bring lentils and fennel seeds to a boil in a small pot with 3 cups water. Cover, turn heat to low, and simmer for 25 minutes. Drain well.

2) On high heat, bring quinoa to boil in a small pot with 1 cup water. Cover, turn heat on low, and simmer 15 minutes. Turn off heat and leave covered.

3) Make the sauce. (See recipe below.)

4) Preheat oven to 400 degrees. Assemble the meatballs. (See recipe below.)

5) When meatballs are done, rewarm the sauce and serve both over cooked rice. Garnish with cilantro, if desired.

Coconut Curry Fenugreek Sauce

8 cloves garlic, minced

2 Tbsp. fresh ginger, grated

2 tsp. fresh turmeric, grated (or 1 tsp ground turmeric)

2 extra large tomatoes, finely diced, with juices

2 Tbsp. dried fenugreek leaves

2 cans coconut milk (not light!)

2 Tbsp. lime juice

2 tsp. brown sugar (I use coconut sugar)

1 tsp. salt, or more to taste

1/2 tsp. cayenne, or more to taste

fresh cracked pepper

1) In a large skillet, over medium heat, sauté garlic and ginger in little water until just cooked. 

2) Add turmeric and sauté one more minute.

3) Add diced tomatoes and juices, sautéing until most of the juices evaporate (5-8 minutes).

4) Stir in coconut milk, fenugreek leaves, lime, brown sugar, salt, cayenne, and pepper. Taste for salt.

5) Bring to a simmer, then turn off heat until ready to serve.

Vegan Lentil Meatballs

1 C. black lentils (uncooked)

1 tsp. fennel seed

1/2 C. quinoa (uncooked)

1 tsp. salt

1 tsp. granulated garlic

1/3 C. chopped cilantro

6 oz. firm tofu, pressed down (to release water) and patted dry (NOT silken tofu)

1) In a food processor, place the cooked quinoa and half of the lentils, and pulse until texture of coarse sand. Place in a large bowl.

2) Add the remaining lentils, salt, granulated garlic, chopped cilantro, and mix well.

3) In the same food processor, add the tofu (blotted well and broken apart) and 1 Tbsp. tahini. Pulse until it forms a smooth paste, scraping the sides as necessary.

4) Scoop this mixture into the lentil mixture and mix well. Knead gently with your hands ti be sure it's thoroughly mixed and salt and spices are evenly distributed.

5) Line a baking sheet with parchment paper.

6) With wet hands, form small ping pong-sized balls. Place on a baking sheet and place in the 400 degree oven for 20-25 minutes.

The original recipe appeared on Feasting at Home.

Evie's Blender Pancakes (Vegan)

2 cups nut milk

2 cups oats

2 ripe bananas

1 tsp baking powder

1 tsp cinnamon

1 tbsp chia seeds

Add all ingredients to blender except chia seeds. Blend until smooth. Add chia seeds and blend on low just to mix. Pour onto griddle, flip, serve, and enjoy!

Optional:

- make nut milk by using 2 cups of water and a handful of nuts and blending before adding the rest of the ingredients to the blender

- add maple syrup or other sweetener to the batter for a no-mess option

- add spinach to the blender

- serve with almond milk and fresh fruit

Evie's Banana Cookies / Breakfast Bites (Vegan)

2 ripe bananas

1 C. organic rolled oats

1/2 C. raisins or other dried fruit of choice (cranberries, dates, etc.)

Anything else you want to add*

1) Mash bananas in a bowl.

2) Stir in oats, dried fruit, and nuts. (Chopped dates with walnuts is my favorite!)

3) Plop tablespoon-sized dollops onto a cookie sheet and bake at 375 degrees for 10-12 minutes. (I cook mine probably 20 minutes in the end. I like them kind of crispy and not as soft in the middle.)

*NOTE from Evie: I often triple this recipe. You can add anything you want (chopped apple, nuts, stevia, vegan chocolate chips, cinnamon, etc.)

*NOTE from Laurie: You can't really press these flat and cook them and cut them up later, as they'll be too mushy and moist in the end. They need to be cooked individually to get to the right amount of doneness. These freeze beautifully. Just freeze them individually and then put them in a ziplock in the freezer and pull a few out to take on the go. They will be a bit crumblier once they've been frozen.

Evie's Oil-Free Granola (Vegan)

3 C. gluten-free rolled oats

1-2 C. raw nuts

1/2 desiccated or shredded unsweetened coconut

1 Tbsp. chia seeds

1/4 C. coconut sugar (or other dry sweetener of choice)

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 C. aquafaba*

1/4 C. maple syrup (or other liquid sweetener of choice)

1 tsp. vanilla extract (optional)

1/4 C. dried blueberries or other dried fruit of choice

1) Preheat oven to 325 and line baking sheet with parchment paper.

2) Combine oats, nuts, coconut, chia seeds, coconut sugar, salt, and cinnamon. Stir well.

3) Add aquafaba (chickpea brine) to stand mixer and whip into loose peaks (usually 5-10 minutes). You can add a little cream of tartar to help the peaks form if it's not working well after 5 minutes.

4) Add maple syrup and vanilla (optional) to the aquafaba and beat for 30 seconds more. Fold the mixture into the dry ingredients to coat.

5) Spread the mixture evenly onto parchment-lined baking sheet(s) and bake for 25-35 minutes, until fragrant and deep golden brown. Stir halfway and rotate the pan to ensure even baking.

6) Let cool completely, then add dried fruit (optional) and toss.

7) In a container with an airtight seal, it should keep for 2-3 weeks at room temperature. You can store in the freezer for 3-4 months.

The original recipe if from the Minimalist Baker.

*Aquafaba is chickpea brine, or the liquid drained from a can of chickpeas.

Evie's Chick-un Salad (Vegan)

1 8-oz. can chickpeas, drained (and, optionally, rinsed)

2 stalks celery, finely chopped

3 green onions, thinly sliced

1/4 C. finely chopped dill pickle (Bubbie's brand has good probiotics!)

1/4 C. finely chopped red bell pepper (or other colored pepper)

2-3 Tbsp. vegan mayonnaise

1 clove garlic

1 1/2 tsp. yellow mustard

2 tsp. minced fresh dill (opt)

1 1/2 - 3 tsp. fresh lemon juice, to taste

1/4 tsp. fine sea salt

freshly ground black pepper

toasted bread, cracker, tortillas, or lettuce, for serving

1) In a large bowl, mash the chickpeas with a potato masher until flaky-chunky in texture.

2) Stir in the celery, onion, pickle, pepper, mayo, and garlic until combined.

3) Stir in the mustard and dills (if using) and season with lemon juice, salt, pepper to taste.

4) Serve.

NOTE: For a different flavor, Evie makes this sometimes with just mayo, sweet bell pepper, curry powder, and raisins.

* This recipe is from Angela Liddon's Oh She Glows cookbook, which I highly recommend!

Evie's Peanut Stew (Vegan)

1 medium sweet onion, diced

3 cloves garlic

1 red bell pepper, diced

1 jalapeño, seeded and diced (opt)

1 medium sweet potato, peeled and chopped into 1/2-in. chunks

1 (28-oz) can petite diced tomatoes, with the juice

salt and pepper

1/3 C. natural peanut butter

4 C. vegetable broth (plus more as needed)

1 1/2 tsp. chili powder

1/4 tsp. cayenne pepper (opt)

1 (15-oz) can chickpeas, drained and rinsed (I never rinse them)

2 generous handfuls baby spinach or de-stemmed, torn kale leaves

fresh cilantro or parsley leaves, for serving

roasted peanuts, for serving

leftover cooked rice or quinoa (opt, but delicious)

1) "Dry sauté" the onion and garlic (adding just enough water to prevent sticking or deglaze after sticking over medium heat until the onion is translucent.

2) Add the bell pepper, jalapeño, sweet potato, and tomatoes with their juices. Raise the heat to medium-high and simmer for 5 minutes more. Season the vegetables with salt and black pepper.

3) In a medium bowl, whisk together the peanut butter and 1 cup of the vegetable broth until no clumps remain. Stir the mixture into the vegetables along with the remaining 3 cups of broth, chili powder, and cayenne (if using).

4) Cover the pan with a lid and reduce heat to medium-low. Simmer for 10-20 minutes or until sweet potato is fork-tender.

5) Stir in the chickpeas and spinach and cook just until wilted. Season with salt and black pepper to taste.

6) Ladle the stew into bowls and garnish with cilantro and roasted peanuts.

* This recipe is from Angela Liddon's Oh She Glows cookbook, which I highly recommend!

Evie's Easy Curry (Can Be Vegan)

Ingredients:
- 1 lb chicken (optional, omit for vegan)
- 1 large can crushed tomatoes
- 2 cans coconut milk
- coconut or olive oil (fine to omit for oil-free)
- 4-6 carrots
- 1 large bell pepper
- 2-3 big clones of garlic
- 1 bag frozen veggies (I like a mix with cauliflower)
- 1-2 cans chickpeas, depending on preference

Spices:
NOTE: (I usually end up doubling this mixture, but these are the rough ratios. Adjust to taste.)
- 4 tsp. curry powder
- 4 tsp. cumin
- 3 tsp. garam masala
- 3 tsp. coriander
- 2 tsp. turmeric
- 2 tsp. cinnamon
- 1/2 tsp. black pepper
- 2 1/2 tsp. salt
- cayenne pepper for spice to taste

Directions:
1. Pour enough oil to cover the bottom of the pot, or use a big spoonful of coconut oil.
2. Put all the chopped veggies and chicken (if using) in. It's okay if they don't all get in at the same time, but the chicken and veggies should go in within a few minutes of each other.
3. Add all the rest of the ingredients except the salt and garlic.
4. Cook on medium heat till bubbling.
5. Add salt.
6. Let simmer until the chicken and veggies are fully cooked (still on medium heat)
7. Turn heat to low and add garlic. Let simmer a few minutes and enjoy!
8. Serve over rice or quinoa.

Evie's Sweet Potato Cake & Chocolate Sweets Frosting (Vegan)

Sweet Potato Cake

From Teddy's Auntie Linka. This cake is sweetened partially with cooked sweet potato, which also adds moisture and a tender texture. It is delicately sweet; not too overly sweet! It's a new favorite in our home.

* Makes 1 cake layer (double the batch for a 2-layer cake)

Ingredients:
- 3/4 cup peeled, cooked, and cooled orange sweet potato (see note)
- 1/2 cup plus 1 tablespoon water, divided
- 1/4 cup pure maple syrup
- 1 tablespoon balsamic vinegar
- 2 teaspoons pure vanilla extract
- 1 cup whole-grain spelt flour (or a gluten-free blend flour!)
- 1/3 cup coconut sugar (or 1/4 cup more maple syrup + 1 banana)
- 1/4 cup mini or regular nondairy chocolate chips
- 1/2 scant teaspoon sea salt
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 scant teaspoon baking soda

Directions:

Preheat oven to 350℉. Lightly coat an 8" x 8" brownie/cake pan or a 9" round cake pan with coconut or other oil, and fit the bottom of the pan with a small piece of parchment paper.

In a blender (or using a handheld blender and a deep cup or vessel), puree the sweet potato, 1/2 cup of the water, maple syrup, balsamic vinegar, and vanilla extract until completely smooth.

In a large bowl, combine the flour, coconut sugar, chocolate chips, and sea salt, then sift in the cocoa, baking powder, and baking soda.

Add the wet ingredients to the dry (be sure to scrape out all the blended ingredients with a spatula, and use the remaining 1 tablespoon of water to rinse the blender jar and get out any remaining puree). Mix until just well incorporated.

Transfer to the prepared pan, bake for 21-23 minutes, remove, and let cool on a cooling rack.

Sweet Potato Note: Orange sweet potato is a little sweeter and also a little looser than yellow sweet potato. I prefer orange in this recipe, but if you'd like to use yellow, add another 1-2 tablespoons of water and another 1 tablespoon of maple syrup to the wet ingredients to loosen slightly.



Chocolate Sweets Frosting

Yes, this frosting is made with cooked sweet potatoes! Once blended with rich nut butter and a few other magical ingredients, it turns into a thick, irresistible frosting!

*Makes about 2 1/4 cups

Ingredients:
- 1 loosely packed cup peeled, cooked, and cooled sweet potato (see note)
- 2/3 - 3/4 cup blended coconut sugar or maple syrup
- 1/2 cup cocoa powder
- 1/2 scant cup raw cashew butter or almond butter
- 1/4 rounded teaspoon sea salt
- 2-5 tablespoons nondairy milk (omit if using maple syrup)
- 1 teaspoon pure vanilla extract

Directions:
Place ingredients in a blender or food processor and blend until smooth!

Baby Teddy's Pancakes

Auntie Elsh found this recipe for Teddy one morning after a sleepover! This recipe serves Teddy plus the rest of the family, but the original recipe was a quarter of this and I generally half it unless I'm cooking a bunch and want to save them. I have found that measurements are flexible and you can definitely experiment; for example, if you're using flax seed you can cut out an egg and add a little water, or if you prefer a more "bready" texture, you can add a few more oats. I have also not noticed a difference between using fresh or frozen banana.

Ingredients:
- 8 eggs
- 2 bananas
- 1 cup oats
Optional Additions:
- flax seeds
- nuts (almonds or walnuts)
- spinach

Directions:
Blend together in the blender. Fry up in some coconut oil. Teddy likes his best with blueberries and almond butter. Enjoy! :)

Evie's Yummy Kale Chips

1 bag washed/prepared kale (Trader Joe's bag makes one batch; huge Costco bag makes four)
olive oil
sea salt
grated parmesan cheese (opt.)

1) Separate the kale leaves from the kale stalks. (Save the stalks for smoothies, or for dog treats.)
2) In a large bowl, drizzle kale generously with olive oil and massage the oil into the kale until it's well-coated.
3) Spread kale evenly over large cookie sheet. Sprinkle with salt.
4) Bake at 325 degrees until dry and crisp (20-30 minutes).
5) Sprinkle immediately with parmesan cheese, if desired, and serve.

Chef's notes:
* These will go through a stage during cooking when you smell them strongly and therefore think they're done. Check them, but usually they're not. They usually move through this "smell them" stage and into another stage where you don't smell them anymore, before they're done.
* These will be light and crispy and airy when they're done.
* These take a long time (low and slow) to cook, but be careful not to overcook (burn) them. They're not good that way.
* One batch is not usually enough for any significant quantity of people.

Ron's Mom’s Cheesecake Recipe

Ingredients:

2 8 oz package Cream Cheese
1 Pint Sour Cream
5 Large Eggs
1 Cup Sugar
1 Teaspoon Vanilla
1 Teaspoon Lemon Juice
½ Box Graham Cracker Crumbles (Approx)

1) Heat Oven to 450 degrees. Butter Cheesecake pan (Spring Form) and line with Graham Cracker crumbles.

2) Beat egg whites stiffly. Set aside

3) Mix cream cheese with sour cream until smooth. Add sugar. Keep beating until well mixed.  Add egg yokes, one at a time. Keep beating. When all eggs are added change to highest speed for 3 minutes

4) Add vanilla and lemon juice. Fold in egg whites.

5) Pour into spring pan. Place on lower rack of over. Bake 20-25 minutes until well browned.

6) Turn off oven and leave in oven for 1.5 hours.

Ron's Mom’s Ketchup

6 oz. tomato paste
½ cup corn syrup
¼ cup white vinegar
¼ cup water
1 tablespoon sugar
1 teaspoon salt
¼ teaspoon onion powder
1/8 teaspoon garlic powder

Mix all ingredients in a saucepan. Bring to a boil over medium heat. Cover and simmer for 20 minutes.  Let cool. Enjoy!

Easy White Chili

Easy White Chili

Rating: 4.6 Stars

Servings: 8

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Description:

A very tasty, somewhat spicy, variation of chili that uses chicken. I like to serve it with sweet corn bread.

Ingredients:

2 tablespoons olive oil

2 onions, chopped

4 cloves garlic, minced

4 cooked, boneless chicken breast half, chopped

3 (14.5 ounce) cans chicken broth

2 (4 ounce) cans canned green chile peppers, chopped

2 teaspoons ground cumin

2 teaspoons dried oregano 

1 1/2 teaspoons cayenne pepper

5 (14.5 ounce) cans great Northern beans

1 cup shredded cheddar cheese

Directions:

Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.

Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.

View this recipe and others:

http://allrecipes.com/Recipe/Easy-White-Chili/Detail.aspx

GAPS Flat Bread

3 cups almond flour
1/2 cup Parmesan cheese
1 teaspoon salt
1/2 teaspoon parsley
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon garlic powder
1/2 teaspoon baking soda
1 egg
1 cup kefir

Spread thin on parchment paper and bake at 350° for about 20-30 minutes until golden brown.

Leigh Ellen's Gluten-Free Crusty Boule

Shauna and Danny of the Gluten-Free Girl Web site generously shared their wealth of knowledge with us to develop this fabulous crusty loaf. The dough is incredibly versatile; we bake it as a classic boule or in a loaf pan for sandwiches.  It also makes a wonderful pizza crust with your favorite toppings or great crackers if it is rolled thin.

Makes enough dough for at least four 1-pound loaves.  The recipe is easily doubled or halved.

2 cups brown rice flour
1 1/2 cups sorghum flour
3 cups tapioca starch (tapioca flour)
2 tablespoons granulated yeast
1 tablespoon kosher salt (increase or decrease to taste)
2 tablespoons xanthan gum
2 2/3 cups lukewarm water
4 large eggs
1/3 cup neutral-flavored oil
2 tablespoons honey

1.  Mixing and storing the dough:  Whisk together the flours, tapioca starch, yeast, salt, and xanthan gum in a 5-quart bowl, or a lidded (not airtight) food container.

2.  Combine the liquid ingredients and gradually mix them with the dry ingredients, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle), until all of the dry ingredients are well incorporated.  You might have to use wet hands to get the last bit of flour to incorporate if you're not using a machine.

3.  Cover (not airtight), and allow the dough to rest at room temperature until it rises, approximately 2 hours.

4.  The dough can be used immediately after the initial rise.  Refrigerate in a lidded (not airtight) container and use over the next 7 days.  The flavor will be best if you wait for at least 24 hours of refrigeration.

5.  On baking day, use wet hands to take out a 1-pound (grapefruit-size) piece of the refrigerated dough.  Quickly shape it into a ball; this dough isn't stretched because there is no gluten in it--just gently press it into the shape.  You might need to wet your hands a little to prevent the dough from sticking and to create a smooth surface, but don't use so much water as to make the dough soggy.

6.  Allow the dough to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment for 90 minutes (40 minutes if you're using fresh, unrefrigerated dough).  Alternatively, you can rest the loaf on a silicone mat or a greased cookie sheet.

7.  Thirty minutes before making time, preheat oven to 450°F, with a baking stone placed on the middle rack.  Place an empty metal broiler tray on any other rack that won't interfere with the rising bread.

8.  Just before baking, slash the loaf with 1/4-inch-deep parallel cuts, using a serrated bread knife.

9.  Slide the loaf directly onto the hot stone (or place the silicone mat or cookie sheet on the stone if you used one).  Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door.  Bake for about 35 minutes, until lightly browned and firm.  If you used parchment paper, a silicone mat, or a cookie sheet under the loaf, carefully remove it two-thirds of the way through baking and bake the loaf directly on the stone or an oven rack.  Smaller or larger loaves will require adjustments in resting and baking time.

10.  Allow to cool on a rack before slicing or eating.

Uncle Steve's BBQ Sauce

Ingredients:
2 cups apple cider vinegar
1 1/2 cups tomato sauce (or a 15 oz. can)
1/2 cup brown sugar
1/3 cup sugar
1 1/2 tablespoon Worcestershire sauce
1 tablespoon onion salt (2 teaspoons salt and 1 teaspoon onion powder)
1 tablespoon black pepper
1 1/2 tablespoon minced onion
1 1/2 tablespoon crushed red pepper
1/3 cup hot sauce (Tabasco, Frank's, etc. ...I use Frank's and then just store it in that bottle)

Directions:
Combine ingredients in a saucepan.  Bring to a boil.  Reduce heat, and simmer 20 - 30 minutes, stirring occasionally.

Drown your meat in this deliciousness, and enjoy.

Chocolate Chip Chickpea Cookies (gluten- and grain-free)

These are tastier than you might expect them to be.  I promise you can't taste the chickpeas!  If you can't have grains or gluten, but still want some cookies, these will make you very happy!  The shape and texture are a little different than regular cookies, but they are definitely a yummy grain-free cookie alternative!

Ingredients

1¼  C. (1 can) chickpeas, well-rinsed and patted dry with a paper towel
2 tsp. vanilla extract
½ – ¾ C. natural peanut or almond butter - room temperature
¼ C. honey, agave, or real maple syrup
1 tsp. baking powder
pinch of salt
½ C. chocolate chips

Directions

Preheat oven to 350°F.

Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. 

Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.

With wet hands, form into 1½" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising. 

Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. 

They will not set like normal cookies.

Store in an airtight container at room temperature (or in the fridge) for up to 1 week.