cake your pick

What do you get when you put Valentine's candy, coffee, measuring cups, almond milk, and an iPad together?

That would be my recent baking venture--peanut butter cup cake cookies.

Something cakey, something sweet, something vegan, something whole wheat.

You should put a Reese's on top--or maybe hide the peanut butter in the center. It's the surprise party of cookies.

Go ahead, cake your day.

• Peanut Butter Cup Cake Cookies
  
• (loosely adapted from allrecipes)

• 1 tablespoon white vinegar
• 1 1/2 cups almond milk
• 2 cups whole wheat flour
• 1/2 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup canola oil
• 1 1/2 teaspoons vanilla extract
• mini Reese's cup

1. Preheat oven to 350 degrees F. Grease a baking sheet with oil or butter.
2. Measure the vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended.
3. Place a rounded tablespoon of the dough onto the cookie sheet and press a mini peanut butter cup into the center (like a thumbprint). Alternatively wrap the dough around the peanut butter cup. Both ways are pretty awesome.
4. Bake in the preheated oven until the dough spring back when lightly pressed and edges are golden, around 20 minutes. Cool on the pan set over a wire rack.