These peanut butter cookies are rich with a slight crunch around the edges and bits of chocolate chip goodness tucked inside each bite. The first time I made these was back in April for a friend who got a job promotion. I called one of my girlfriends, who happens to be the ultimate baker, and together we whipped these up in no time.
1/2 cup + 2 tablespoons unsweetened plain almond milk
2 tablespoons ground flax seed
1/2 teaspoon apple cider vinegar
1 1/2 cups + 2 tablespoons all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 heaping cup sugar
1 1/4 cup all natural creamy peanut butter
1/4 cup unrefined coconut oil, melted
1 teaspoon vanilla extract
1 teaspoon agave
1/2 cup chocolate chips + extra (Ghirardelli's semi-sweet chocolate chips are vegan, the bittersweet are not)
Preheat your oven to 350 F
Prepare a large cookie sheet by spraying it with non stick cooking spray.
In a small bowl whisk together the flax, plant-based milk and vinegar. Allow it to sit for ten minutes to thicken and curdle- this acts as the egg replacer.
Shift together the dry ingredients in a separate bowl: flour, baking soda, cinnamon and salt.
In a large bowl whisk together the sugar, peanut butter and coconut oil until well incorporated. Add in the flax mixture along with the vanilla and agave, gently mix in. Slowly add in the flour mixture, mixing it together with clean hands. Fold in the chocolate chips.
Form the dough into 1 inch balls that are slightly flattened, place 2 inches apart from one another on the cookie sheet. Press a few chocolate chips into the tops of each flattened cookie and bake for 15-17 minutes, rotating the baking sheet halfway through.
Makes between 2-3 dozen cookies. Adapted from Vegan Baking
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