In my last post I did an interview with my older sister Nadia, a vegan firefighter working with the Austin Fire Department. I asked her to share with me her favorite recipe, little did I know that she was going to give me a recipe for cookies. I’ve gotten a little cookie crazy on this blog, but one can never have too many vegan cookies! Full disclosure: My father used to call me a Cookie Monster as a kid.

Me: Is there a certain recipe or food you’ve discovered while eating plant strong that you just can’t live without?

Nadia: Strawberries and pineapples!  Love fruit!  Since I share a sweet tooth with my sister, I would have to say, my peanut butter cookies. They are awesome. I make them at least a few times a month at the station and all the guys love them. You would have no idea that they are healthy vegan cookies.

Peanut Butter Cookies
by Nadia Martinez

• 3 cups whole wheat flour
• 1 cup raw sugar
• 1 cup brown sugar
• 1 tsp arrowroot
• 1 1/2 tsp baking soda
• 1 tsp sea salt
• 1/2 cup plain soy yogurt
• 1 (16 oz) jar of natural peanut butter (ingredients:peanuts, salt)
• 1 cup Almond Milk

Mix the dry ingredients together. Cut the soy yogurt into the dry mix. Add the jar of peanut butter. Slowly add and mix the almond milk in until the dough is moist and thoroughly mixed. If you add too much almond milk your dough will be mushy, so add just enough to make the dough all moist. Put in the oven at 350 degrees and bake between 12-18 minutes. Enjoy some of the best peanut butter cookies you have ever had.

Nadia always has these cookies around when I see her, so I totally believe they are her favorite and won’t let myself think she’s trying to outdo my Peanut Butter Cookie recipe. (Check out my recipe here) I have the urge to declare a Peanut Butter Cookie Throw-Down when I’m at her house. I had this idea of showing up with a film crew (Mark) and getting my family to be the judges, but we’re not too competitive in this family and I wouldn’t want her to kick my butt on camera.

xo angie

Upcoming post: Nadia gets filmed in Austin for The Veg Edge, a Food Network special looking at the rise in vegetarian and vegan cooking across the country. Amazing? Yes, I know.