I say that only because for the last year and a half, I’ve lived a mostly ‘fat-free’ lifestyle which has allowed me to turn my less-than-healthy vegan diet around and shed all the weight I’d gained in my efforts to go ‘cruelty-free’ 4 years ago. One hidden food jar, waaaaay back in the bottom caverns of my freezer I have a hidden jar of Trader Joe’s ‘Cookie Butter’ though. Kind of like ‘Break Glass in case of Emergency’
Although I’m keeping it for some kind of natural disaster as my last bit of happiness before the world perishes, just knowing that I’ll die with a big spoonful of creamy, caramel cookie dough leaves me at peace with my demise.
Cookie Dough, or Speculoos for those outside of a Trader Joe’s realm, is more than just a snack. It’s in my top 3 loved foods of all time. Even just a spoonful is too much for me to indulge in these days, only because I could never stop at 1 heaping scoop of this stuff. I would more likely end up in a corner, smiling like an idiot in a sugar coma if I ever did give into it’s delectable taste and texture just once more.
This recipe has been in my draft file for over a year now and I’m finally sharing it with you all despite my ‘non-fat, low sugar’ world that I now live in. Oh boy do I remember each delectable bite of these way back then though. Hopefully, you can be blessed with a few of these for yourselves and understand that moderation is key. If you have the willpower, make a batch and then hide them in your own freezer for just such a catastrophic need as my lone jar. You’ll thank me when the day comes and you’ll thank your taste buds with each spectacular bite of these beauties.
- 4 very ripe mashed bananas
- 3 flax eggs or 1/3 cup unsweetened apple sauce
- 1 tsp almond or vanilla extract
- 1/3 cup softened Speculoos spread or Cookie Butter
- 1/3 cup oat flour
- 1/3 cup powdered peanut butter
- 1 tsp baking soda
- 1 tsp baking powder
- big pinch of salt
- 1 8 oz dark chocolate bar chopped into large chunks
- melted Speculoos for topping drizzle
- preheat oven to 350 degrees
- fill 12 muffin tins with liners
- in a large mixing bowl, blend the bananas, flax or apple sauce, extract and Speculoos spread until well combined
- mix together the oat flour, baking soda and powder, salt and then stir the dry ingredients in with the wet in your mixing bowl. stir in the chocolate chunks.
- fill your muffing tins with equal amounts, about half full, to fill 12 cupcake liners.
- bake for 15 - 20 minutes and then cool on a baking rack.
- drizzle each cooled cupcake with melted Speculoos. store covered at room temperature for up to 1 week.
- If you do try these with Trader Joe's Cookie Butter, there are now chooses of crunchy and even chocolate swirled. Either would work just as well. I personally love the crunchy, but then I'd probably eat Cookie Butter on top of pasta if you put it in front of me 😉
- This batter will also adapt into a cookie dough if you'd rather.
Wishing everyone a happy and safe Labor Day coming up. Bob and I are off to Philly for a few days of rest and relaxation ….and maybe a Nat’s game as well!
More from my site
- Downhome Sweet Chili Cornbread
- “Peanutty Pad Thai Zoodles” from Dianne’s Vegan Kitchen – September’s ‘Nut Butter Bash’ entry!