|Irresistible Vegan PB & Chocolate Chip Cookies|
Thursday, August 20, 2015
Peanut butter and chocolate are a classic combination of awesome yumminess. You cannot find a more complimentary combo that is that perfect...yeah yeah PB & Jelly can take a hike here, chocolate kicks your butt any day. So when you take that classic combo and make it into a cookie, your just asking for a hug. This cookie is just love in cookie form and nothing will envelop smiles more for this dessert. Great for kids or adults alike and if you have a potluck or bake sale, you will have the winning treat.
This recipe will show you how to make that perfect combo of sweet, salty, crunchy, and ooey gooey goodness. Made into a perfect cookie and baked to the right golden brown and delish. This cookie will help sweeten any day and help put a smile on any face. Serve this cookie as is hot off the cookie sheets or anytime afterwards. Pairs nicely sandwiched or along side vegan ice cream. Store cookies in an air tight container or in a plastic bag. With plenty of cookies to share, you are sure to become a popular person quick...that's if you decide to share. Enjoy!
-3/4 cup Vegan butter or shortening, softened
-1 1/4 cup Brown Sugar
-3/4 cup organic smooth peanut butter
-3 Tablespoons Vegan Milk
-1 Tablespoon pure Vanilla extract
-2 large "Eggs", Egg replacer powder or The Vegg (prepared as followed on your directions) *Optional
-3/4 teaspoon Baking Soda
-1 teaspoon Salt
-1 3/4 cups Flour
-1 6oz package Vegan Chocolate Chips or Chunks
-1 cup Peanuts (optional)
Heat oven to 375 Degrees
Combine vegan butter (shortening), brown sugar, vegan milk, PB, and vanilla in electric mixer, beat at medium speed until blended. Add in your egg substitute and beat in.
Combine flour, salt, and baking soda in separate bowl. Once your ingredients are all in separate bowl, add and beat into the vegan butter mixture until blended but not over beaten.
Stir in vegan chocolate chips and/or nuts (optional).
Drop rounded measured cookie dough 3 inches apart onto ungreased baking sheet. For measuring I used a ice cream scoop, depending on your desired cookie size you can use a small or regular size scoop. If you don't have an ice cream scoop use a tablespoon measure or spoon.
Bake 15 minutes for a chewy cookies, 20 minutes for a crisp cookie. Cool 2 minutes on baking sheet and then remove cookies to a rack to cool completely.
Serve hot off the cookie sheet or cool and serve for dessert, snacks, and/or topped or sandwiched with vegan ice cream. Nothing is wrong when serving this cookie, enjoy!