Vegan peanut butter chocolate chip cookies

The perfect cookie: chewy, flavourful and simple to make!

I think I might throw out the classic peanut butter cookie recipe that I’ve been using all my life, now that I’ve tasted these beauties. They’re rich-tasting and not too sweet, letting the key ingredients (peanut butter and chocolate) shine through. The best part? You can make the vegan AND gluten-free if you wish!

Ingredients

  • 1 cup (250 mL) peanut butter
  • 1 1/2 teaspoons (7.5 ml) baking soda
  • 1/4 teaspoon (1.25 mL) salt
  • 1/3 cup (90 mL) flour (all purpose, oat or rice flour)
  • 2/3 cup (175 mL) brown sugar
  • 1/4 cup (60 mL) applesauce
  • 1 teaspoon (5 mL) pure vanilla extract
  • 1/4 cup (60 mL) carob or vegan chocolate chips

Method

  • Put all ingredients in a medium sized mixing bowl and stir to blend well.
  • Refrigerate dough for at least one hour (or freeze for 15 minutes).
  • Preheat oven to 350F. While oven heats, use a small cookie dough scoop or two spoons to shape it into balls approximately 1 tablespoon (15 mL) in size. Place cookie dough balls onto a parchment-lined baking sheet and flatten slightly with the tines of a fork.
  • Note that cookie dough balls can be shaped and frozen. To bake from frozen, increase cooking time by 2 – 3 minutes.
  • Bake for 8 minutes. Note that the cookies will look a bit underdone but they will be fully cooked and will stay chewy for days as they are not overbaked.
  • Let the cookies cool and firm up for at least 15 minutes before removing from the baking tray.
  • Store cookies in an airtight container, layered with parchment paper, in the fridge for up to a week or freeze for longer storage.

Makes approximately 2 dozen cookies.

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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