peanut butter and sriracha cookies.

i spent the first day of 2014 skiing. who woulda thought that this city girl would be saying that? i grew up saying that i wasn’t outdoorsy, spending most of my time picking up indoor activities. the last few years i’ve been living in new england, i’ve complained about how much i disliked snow. i rebelled by wearing skirts and flats in many feet of snow. skirts and flats still make my snow ensemble. i said you’d never see me skiing or snowboarding, because i’d rather be warm (and cute) in the lodge by the fireplace.

well, i guess i turned a new leaf. or something like that.
i really like skiing. and, in this nor’easter storm, i’d rather be skiing.

most people like to start the new year on a healthy note–juicing, fruits, veggies, working out/exercising, some kind of food/body cleanse. i know it probably wouldn’t hurt for me to do that. but, i prefer making a batch of cookies to share.

so, that’s what i’m doing.

i know. you’re probably wondering how on earth peanut butter and sriracha come together to make a cookie. oh, they do. they make a mighty good cookie, at that.

make a vanilla ice cream sandwich outta these cookies, and you’ll wonder why you haven’t had these sooner. that’s exactly what i thought when i had them for the first time too.

here’s to a spicy (and outdoorsy) 2014! because, truth is, i like it spicy.

peanut butter and sriracha cookies
from the veggie-lover’s sriracha cookbook

yield about 2 dozen

1 egg
1 cup creamy peanut butter
1/3 cup maple syrup (the real stuff!)
2 tablespoons sriracha
1/4 teaspoon sea salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

preheat oven to 350. prepare two baking sheets with parchment paper.

combine all ingredients in a medium bowl. the dough will be sticky, but it is right! scoop tablespoons onto prepared baking sheet. leave at least 1 1/2 inches between each cookie. bake for 8 minutes or until lightly brown. cool on the pan for five minutes before transferring to a wire rack to cool completely. nomnomnom.


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