Thai Brownie Cookies

The problem with Thai food is a distinct lack of brownie cookies. Thus:

1/2 can coconut milk
1 t red Thai chili paste
8-10 oz dark chocolate (I used 72%)
1 cup raw sugar
1 medium-large banana, smooshed
1/4 cup peanut butter
1/2 t real vanilla
1/2 t salt
1 t baking powder
1 3/4 cups flour

Heat the first three ingredients gently until chocolate melts. Remove from heat, then add everything else in order. Bake at 325F for 12-13 minutes. Let sit on cookie sheet for a few minutes before serving.

Appreciate the separate waves of flavour. Think "cookies" when next you're asked to bring a dessert to a Thai dinner. Try coconut milk next time you run out of margarine for baking.

chocolate chip cookies

2 cups flour
1/2 teaspoon baking soda
8 tablespoons EarthBalance
1 cup sugar
1 cup brown sugar
1 and 1/2 teaspoons egg replacer
a pinch of salt
1 1/2 teaspoons vanilla
2 cups dark chocolate cut up in to little chips, or carob/dark chocolate chips.

Pre-heat the oven to 375F, grease cookie sheets or use wax paper.
mix the flour, baking soda, EarthBalance,sugar and brown sugar together. Then mix in the egg replacer, salt and vanilla.
then add the chocolate.
mix everything well.
drop blobs of cookie dough about 1 or 2 inches apart on the cookie sheets.
bake one sheet at a time for 8 to 10 minutes or until slightly brown around the edges.
take out the baked cookies of the oven, let them cool for 2 minutes then move to a plate.

enjoy
-morgana