Peanut Butter Cookies

I had a movie montage moment this morning.
I was out for my morning run (I much prefer to call it running as jogging makes me think of pink leotards in the eighties... I'm marginally cooler than that!) and 'Fighter' by Christina Aguilera came on.

For some reason I actually listened to the lyrics (rather than just thinking how much I hate the skanky film clip) and found myself reflecting on how much I have grown and changed over the past 18 months.

I am faster.
I am stronger.
I am fitter.
I am focused.

And these changes couldn't have come without the bad times. Sometimes you have to hit rock bot-tom to change, grow and shine. So, as I was pounding the pavement in my full length Lycra I gave thanks to those who helped me get to the place I'm in today.

Thank you to the bullies.
Thank you to their enablers.
Thank you to the media.
Thank you to the ill-informed judgmental strangers.

You have all helped me to realise that there is much, much more to life than your issues, your personal agendas and your insecurities. It was never about me; I am ok. I was not the problem but I was a casualty and that will never be ok.

Thank you to my family.
Thank you to my friends and colleagues.
Thank you to the people I've never met who showed me, and others, support and love when it felt that there was no one out there who cared.

You have all helped me to realise that there is good out there and that there is more in life to appreciate, to enjoy and to put your energy towards.

So, as I was movie montaging in my Lycra I discovered that I am stronger than yesterday (I also had old Brittany on my playlist) and that the future will be what I want it to be. No one else will ever make me feel like that again because now I am a fighter.

These Peanut Butter Cookies are a bit like me; tough on the outside, gooey in the middle and a little bit nutty. They are an adaptation of the Peanut Butter Cookies from Mumofuku Milk Bar. I have made them gluten free, dairy free and refined sugar free and so so sooooo tasty.

I have made a Peanut Brittle to sweeten the cookies slightly and give them an extra crunch. With-out the brittle they are not quite there... the extra crunch is so worth the effort.

PEANUT BUTTER COOKIES
Makes 9-10 cookies

INGREDIENTS
85 grams Avocado (approximately 1/3 cup or 1 small avocado but measure to be sure)
1/3 cup Maple Syrup
1 Tablespoon Honey
1/2 Cup Peanut Butter (I used all natural crunchy but smooth would work also)
1 Egg
1/2 teaspoons Vanilla Extract
3/4 Cup Almond Meal
1/3 Cup + 1 Tablespoon Arrowroot
1/4 teaspoon Baking Powder
Dash Bicarbonate
1 teaspoon Salt
1 recipe Peanut Brittle (see recipe below)

INSTRUCTIONS
Place the avocado, maple syrup and honey in a blender and blend for 3 minutes.
The mixture will be silky smooth and an odd green colour.
Transfer the green mixture to the bowl of a kitchen stand mixer with a paddle attachment.
Add the peanut butter, egg and vanilla and beat for 30 seconds.
Scrape down the edges of the bowl and then beat on medium high for 3 minutes.
Add the dry ingredients (except for the peanut brittle) and mix on low until just combined.
Break the peanut brittle into small pieces. This can be done by pulsing the brittle in a blender or placing the brittle in a bag and hammering with a rolling pin (I have been known to use the jumping method as well!).
Stir in the Peanut Brittle Pieces (not literally your hand; but not by the mixer).

Line 2 baking trays with baking paper and grease.
Using an ice cream scooper, or a 1/4-1/3 cup measure, make 9-10 mounds of cookie dough over the 2 sheets. Do not place the cookies too close to each other.
Using your fingers or the back of a spoon, shape each mound into a circle and flatten the tops.
Cover each tray with plastic wrap and place in the fridge for a minimum of 1 hour (can be left for up to 2 days).

Preheat the oven to 190C/370C
Place 1 tray of cookies in the oven and bake for 18 minutes.
Remove and allow the cookies to cool completely on the tray.
Bake the other tray of cookies next. (Don't bake the 2 trays at the same time as the bottom tray will not get crispy on top)

The cookies are best eaten fresh but can be stored in an airtight container for 4 days...good luck not eating them all at once! They are crispy on top and soft on gooey on the inside with crunchy peanut pieces in every bite. Oh yeah they're amazing!

PEANUT BRITTLE
INGREDIENTS
1 Tablespoon Maple Syrup
1 Tablespoon Honey
1/4 Cup Peanuts, skins removed

INSTRUCTIONS
Prepare a split-mat (a silicon baking mat) or line a baking tray with baking paper and grease. 
Place the maple syrup and honey in a small saucepan and bring to a rolling boil over medium heat.
Simmer the mixture over a medium heat until it turns a golden colour.
The mixture will need to be stirred continuously to prevent it sticking to the bottom of the saucepan and burning.
Take the saucepan off the heat and immediately stir in the peanuts, ensuring the nuts are coated in the mixture.
IMMEDIATELY spread the coated nuts over the prepared mat/tray and allow to cool completely.
To fasten the process the brittle can be placed in the fridge.
Break in large pieces and serve.
Can be served at room temperature.