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And Chocolate-Peanut-Butter Makes Three


A couple of weeks ago, I posted a blog entry about the trio of chocolate desserts I’d created for Valentine’s Day, each with at least one “secret” ingredient that conferred extra health benefits.  I promised to post the recipes for each one, starting with the Gluten-Free Brownie and followed by the Vegan Molten Chocolate Cakes. Since I’ve already posted the first two recipes of


We interrupt this blogcast to bring you this breaking news that Ricki’s recipe for Vegan Molten Chocolate Cakes has been voted the winner of the Vegetable Love contest over at Susan’s Fat Free Vegan Kitchen ! (Well, okay, maybe it was by a very small margin, but we’re not complaining).  The contest asked participants to submit recipes for romantic, vegan, low-fat dishes that contained vegetables.   Skip on over and take a look at all the fabulous entries!

I have to admit that I was completely taken by surprise (thanks, Veggie Girl, for the heads up via your comment!) and absolutely thrilled.  Baking, like writing, is something I love doing so much that I’d still do it even if I weren’t being paid for it (hey! wait a second. . . I am doing it and I’m not being. . . ).  But it’s so great to have the positive feedback on this blog (Your comments are great!  Keep ’em coming!!) and to know that people out there enjoy the recipes. 

So thank you all for voting, thank you for reading, and a big thank you for encouraging me to keep on doing something I adore.  (Now, if only I could figure out how to put that cute little heart-beet icon on my blog page. . . ).


the trio, I thought today, Valentine’s Day, would be the perfect time to post the final recipe.  These aren’t exactly what I’d call “romantic” cookies (at least, not in the same way that an oozing, gooey, warm molten center might be), but they are definitely a heartfelt offering of love.

Pairing eggplant puree with chocolate and peanut butter, these cookies provide some heart-healthy fats (monounsaturated in the peanuts) and great antioxidant benefits (the anthocyanins in the eggplant, flavonoids in cocoa), plus great fiber.  They’ve also been kid-tested and approved by several of my friends’ and colleagues’ children, and I am happy to report that absolutely NO eggplant was detectable in the fudgy, peanutty, chocolatey treats.

Finally, I’m going to beg solicit plead implore ask you once again if you’ve got any neat ideas for a Valentine’s Day dinner that my HH and I will share on Saturday (we’re deferring the Big Day by two days, so you still have time!!).  Since you’ll all be done with your own dinners by then, how about telling me what YOU all had?  Then I can copy plagiarize reproduce honor your great dishes by trying some of them out at our own dinner.

Happy Valentine’s Day, everyone!  Hope it’s both sweet and loving.

Chocolate Peanut Butter Fudgies 

These cookies present the ultimate mixture of chocolate and peanut butter, with a base that’s crispy on the edges and chewy in the middle.  No one will ever guess that they’re housing some hidden eggplant in the batter!  

1/2 cup natural crunchy peanut butter 

2/3 cup Sucanat or other unrefined evaporated cane juice 

1/4 cup sunflower oil or other light-tasting oil 

1/2 cup pure maple syrup 

1 Tbsp. pure vanilla extract

1 tsp. apple cider vinegar 

1/3 cup pureed cooked eggplant (you may substitute another moisture-rich vegetable, such as cooked zucchini, or use unsweetened applesauce) 

1-1/2 cups light spelt flour 

1/3 cup dark cocoa powder 

1 tsp. baking soda 

1 tsp. baking powder

1/2 tsp. fine sea salt


Preheat oven to 375 F.  Lightly spray two cookie sheets with nonstick coating, or line with parchment paper.


In a medium bowl, cream the peanut butter with the Sucanat and oil.  Add the maple syrup, vanilla, vinegar, and eggplant and mix to combine well.


In a large bowl, sift together the flour, cocoa, baking soda, baking powder, and salt.  


Pour the wet mixture over the dry and stir to mix well.  You should have a slightly sticky dough, but one that still holds its shape.


Using a tablespoon or small ice cream scoop, place mounds of dough on the cookie sheet about 2 inches apart.  Wet your hands and flatten the cookies slightly (to about 1/4 inch thickness) with your palms, or use the bottom of a glass dipped in water. 


Bake in preheated oven about 12 minutes, rotating pans halfway, until cookies are puffed and cracked on top.  Remove from oven and allow to cool completely before removing from the sheets (they will firm up as they cool).


Makes about 30 cookies.  These may be frozen.    


[This recipe will also appear in my upcoming cookbook, Sweet Freedom, along with more than 100 others, most of which are not featured on this blog.  For more information, check the “Cookbook” button at right, or visit the cookbook blog.]


24 comments to And Chocolate-Peanut-Butter Makes Three

  • Like whoa, Ricki. These look amazing, rich and overall, gorgeous. Have a lovely valentine’s day!


  • Eggplant is an intriguing addition! These sound very healthy and tasty!


  • Wow! Eggplant in cookies? I thought I was the eggplant queen, but I pass my crown on to you. They look scrumptious!


  • Cakespy,
    Thanks so much. Hope your V-Day is excellent, too! 🙂

    I was also surprised that these worked. . . but they do. And I love the added health benefits!

    Thanks (though I must admit that for me, any cookie is fascinating!).

    Thanks! I promise, this is the end of the trio of “weird ingredients in baking” posts. And, as the originator of veggies-in-treats, you will always be the eggplant–heck, all vegetables–queen. I’ll be happy being a compatriot, though. 😉


  • Ricki… these cookies… MAGNIFICENT!! yum!!

    Saw your comment on my blog – click on the name of the recipe that’s a link, in my post!! It goes directly to the actual recipe, silly!! :0)


  • congratulations on your award – I saw it yesterday and thought it well-deserved – these cakes are definitely on my to do list!

    I can’t give you any exciting valentine day food we had – just pizza, although a very good one followed by chocolate – hard to be creative in a tropical steak-loving town! I will cook us a nice meal when I get home.

    But I love your recipe with eggplant puree – something to threaten E with (he has an irrational dislike of eggplant) – hope to try this sometime – and am even eyeing off the spelt flour at the vic market to try some of your recipes with.

    Hope you have (had) a great valentine’s day meal – look forward to hearing about it. I am presuming you have eaten as I am heading out for breakfast on friday


  • Whoa there. Eggplant in a cookie. Wow. I’ve happily used beetroot in cakes, but never, NEVER would I think to add eggplant to a cookie. And then you top it off by adding apple cider vinegar as well. I’m not a big cookie maker, or even eater, but I’m going to have to try these out – maybe when I next have people over for dinner. I’m very intrigued.


  • Congratulations!!! I knew the second I saw your dessert that it was a winner. =)


  • Congrats (well, I’m hardly surprised…those little cakes would melt any heart)! Eggplant in a cookie…well, I’m willing to give it a go. Shall report back!


  • VeggieGirl,
    Thanks! And guess my eyesight is failing–didn’t even notice the link (duh)! But I’ll go back and check it out ;).

    Thanks so much! Your own V-Day meal sounds wonderful, precisely BECAUSE it was in a tropical town :). Hope you’re having a great time.

    As to the eggplant, you don’t even have to tell E, as it’s not detectable. We haven’t yet enjoyed our own V-Day meal at our house, as we’ve postponed it till Saturday when we can actually cook together! I’ll let you know how it goes.

    PS Something odd–your comments from wherever you are now have all been sent to the spam folder; not sure why!

    Well, since I had an assignment to come up with chocolate desserts containing hidden veggies, I tried to think of a vegetable that would be both moist and fairly neutral in flavor–so eggplant it was (I don’t think brussels sprouts would have worked, for instance!). Hope you do give them a go–let me know!

    Thanks so much. Very sweet of you to say, and much appreciated!

    Awww. . . thanks (I was hoping they would at least melt the HH’s heart when I fed them to him). Can’t wait to hear what you think of the cookies, too. Will look forward to the report!


  • These sounds really yummy!!! Love these recipes for desserts that include veggies 🙂


  • Vegan Noodle,

    I was on a roll there for a while. . .but I think the veggie invasion has finally ended! 😉


  • Congratulations on your win! The cake certainly looks like a winner… those cookies look pretty stellar, too!


  • Chocolatecoveredvegan,

    Thanks so much, and welcome to the blog! I am really thrilled by it, and can’t wait to try out recipes from the book. I’m sure I’ll be posting some of those, too. . . !


  • […] the review at Vegan Digest! And don’t forget to sniff around their site for more tasty bites like this one. Yum! Categories: bars, chocolate, peanut butter, products, protein bars, review, snacks, vegan […]

  • Lisi

    I want to try this recipe, but it seems a little odd that you would add 1/2 CUP of sea salt. Is this the sea salt you buy in a salt shaker, or are these big, coarse chunks of sea salt? seems like a lot of salt…


  • Lisi,

    Thanks so much for pointing out the typographical error!! It’s corrected now. 🙂


  • […] original recipe calls for eggplant, but that sounded too out there even for this veggie-lover.  So I changed […]

  • I just made a modified (based on what I had at my house) very of these cookies and they are GREAT!! I linked to them from my blog too: http://makingfoodandotherstuff.wordpress.com/2009/12/11/cross-country-skiing-with-a-side-of-cookies/


  • […] Two of Ricki’s Chocolate Peanut Butter Cookies […]

  • danielle linked these and i am so impressed they are vegan and GF and soy free. nice work!!!!!!!!!


  • Thanks so much, Averie! But I should point out that these coookies are NOT gluten free–they contain spelt flour. To make them GF, substitute all-purpose GF flour for the spelt. 🙂


  • […] We couldn’t forget chocolate, could we? It’s true that raw cacao (which is usually found in specialty stores) contains one of the highest levels of antioxidants in the world. But even conventional chocolate measures up very well, with above-average levels of magnesium, potassium, and other minerals supporting a healthy cardiovascular system. Aim for dark chocolate (70% cacao or higher) to obtain benefits for your heart, bones, cognitive functioning and, of course, your mood! Great to nibble on its own, or in any number of desserts. […]

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