I first saw the photo of these luscious cookies on Pinterest, and I immediately clicked on the link and fell into lust with them. You need to go over to Heather’s blog, because she has even more pictures that will have you drooling. And then you’ll need to make up a big batch and come back here and thank me for the introducing you to what will turn out to be your new love.
I veganized these cookies (recipe below), and a non-vegan ate a lot of them while claiming there was no way they were vegan cookies. A little confession here though. I ate one after it had cooled off a bit, and my first impression was meh. They looked fantastic with the pillowy heights and melting chocolate chips, but the taste and texture were just ok. My husband ate one a couple of hours later and LOVED IT!! I was like what? haha I tried another one, and OMG they really are a rave worthy YUM! So since this is true love… show some restraint and patience. And when you savor your first taste a couple of hours later you will be rewarded with a slight crispness before sinking into tender loveliness.
Ok before you can enjoy the food poetry though, we need to talk about the structure. Switching out the animal based butter is the main step. Earth Balance has good baking buttery sticks, but I haven’t been a fan of the taste of their regular one. I really like their soy free butter spread though, so when I came across the same in their stick butter I decided to try it. I’ve been using Miyoko’s Kitchen European Style Cultured VeganButter, but it is pretty expensive. So I was very happy that the taste of their soy free butter was really good, and I’m going to be using this from now on. For the chocolate chips I used Guittard real semi-sweet chocolate (they are dairy-free), and 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 it at all.
Heather used more chocolate chips than I did. I only had exactly one cup leftover from other baking, but I think it was just the right amount. You still have the lush bites of rich chocolate, but you are also able to savor the taste of a true peanut butter cookie. I should have saved some to dot the top of the cookies though, because I love how hers look. So next time I’ll fold 3/4 cup of the chips into the batter and use the remaining 1/4 for topping. 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 the added flavor it lends, then definitely add a pinch over top each cookie before baking.
BTW, my picture above was taken the day after I made the cookies, and they tasted even more scrumptious! Unfortunately I couldn’t get a good photo at all, because it was very dreary and dark outside. Kind of hard to mind though, as it WAS a perfect day for eating these yummies along with a cup of hot chocolate and melted Dandies marshmallows . You should definitely make these soon. In the meantime enjoy your weekend and happy, happy new year!!
Peanut Butter Chocolate Chip CookiesPrint Recipe
- 3 tablespoons water or aquafaba
- 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, divided
- Maldon salt, optional
To make the flax egg, stir flaxseed meal and water in a small bowl; cover and refrigerate for at least 1 hour. Stir once more and leave on the counter.
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 3/4 cup of 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 the remaining 1/4 cup of chocolate chips onto the tops of the cookies. Add a pinch of Maldon salt to each, if using.
Place in the oven and bake for 10 minutes. Turn the cookie sheet around, for even browning, and bake an additional 6 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.
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 .