Peanut Butter Chocolate Chip Cookies
These peanut butter chocolate chip cookies, by Flourishing Foodie, were featured on Pinterest. One glance and I immediately clicked on the link and fell into lust with them!
Visit Heather’s blog, because she has even more pictures that will have you drooling. (The one below is hers.)
My photo above doesn’t do them justice. To be fair though, I did take some pretty pictures.
For some reason they didn’t transfer to my computer. AND this was the one time I didn’t check before deleting them off my phone. ðŸ˜
BTW… a non-vegan ate a lot of my veganized version, while claiming there was no way they were vegan cookies. haha
You do have to wait until they are completely cool though. I ate one while still warm, and my first impression was meh.
They looked fantastic, with the pillowy heights and melting chocolate chips, but the taste wasn’t the greatest.
Very delish new Peanut Butter Cookie Recipe
My husband ate one a couple of hours later and LOVED IT!! I was like what?
I tried one, and they really are a rave worthy YUM! So since this is true love… show some restraint and patience.
When you savor your first taste a couple of hours later, you will be rewarded with a slight crispness before sinking into such lovely tenderness.
Here’s how I veganized it… switching out the dairy butter is the main step.
There is a huge taste difference between Earth Balance regular buttery sticks and their soy free. Definitely go with the latter if you have a choice.
Miyoko’s Kitchen European Style Cultured VeganButter is the ultimate in taste, but it is a little expensive.
You should try it at least once though, and you just might decide it’s worth it.
For the chocolate chips I used Guittard real semi-sweet chocolate (they’re dairy-free), but I love their extra dark also.
The last step was replacing the hen’s egg, and that was easy. A flax egg works fantastic in this recipe, and you won’t taste or notice any texture difference at all.
Heather used more chocolate chips than I did. I used 1 cup, and that’s the right amount for us.
You still have the lush bites of rich chocolate, but you are also able to savor the taste of a true peanut butter cookie.
Next time I will dot the cookie tops with extra chocolate chips, like Heather did above, because I love how hers look.
She also used a sprinkling of Maldon salt, but I omitted it.
As much as I love savory sweet taste combinations, I have never gotten into dusting my sweet treats with salt flakes.
If you adore it, then add a pinch before baking.
Try my Luscious Cookies and Espresso Brownies too!
BTW, I did try and take more photos again, but dark and dreary again.
Kind of hard to mind though, as it WAS a perfect day for eating these scrumdelicious cookies, along with a cup of hot chocolate and flamed Dandies marshmallows .
You should definitely make these soon. In the meantime, enjoy!
Peanut Butter Chocolate Chip Cookies
Print RecipeIngredients
- 3 tablespoons warm water
- 1 tablespoon flaxseed meal
- 1 1/4 cup unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup non-dairy butter, at room temperature
- 1 cup natural smooth peanut butter
- 1/2 cup coconut sugar
- 1/2 packed cup organic brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup non-dairy semi-sweet chocolate chips, plus more for topping
- Maldon salt, optional
Instructions
To make the flax egg, stir flaxseed meal and water in a small bowl and set on counter for 15 minutes.
In the meantime place the oven rack in the middle position and preheat oven to 350º F. Line two baking sheets with parchment paper; set aside. (You could probably squeeze them onto one cookie sheet, like Heather did, because they don't spread even with non-dairy butter.)
In a medium bowl, whisk the flour, baking soda, and salt together; set aside.
In a large mixing bowl, cream the butter, peanut butter, and sugars together until combined, about 3 minutes. Add the flx egg and vanilla until combined.
On low speed mix in the flour mixture until almost combined. Stir in the chocolate chips.
Using a 2 tablespoon cookie scoop, scoop the dough onto the prepared baking sheets. Don't flatten them down. They will settle, a couple of hours after baking, into perfect thick cookies that are a little crisp and very tender. Gently press a few chocolate chips onto the tops of the cookies (see Heather's photo in post above). Add a pinch of Maldon salt to each, if using.
Place in the oven and bake for 15-16 minutes, or until almost set. Remove from oven and let cool on the pan; repeat with remaining cookies.
Store cookies for up to 5 days in an airtight container. You could also refrigerate them and heat your cookie for a couple of seconds in the microwave to warm it up.
Notes
These very delicious cookies were veganized and adapted from Heather's, Flourishing Foodie, recipe. You can see more of her gorgeous photos and the original recipe HERE .
