Tuesday, May 25, 2010

Vegan Peanut Butter Chocolate Chip Cookies

We went over to our friends' house this weekend and I was in charge of bringing salad but I thought I'd whip up some cookies for dessert too. Child or adult, no one can resist a fresh homemade cookie! Instead of my good old standard chocolate chip, which I lurve with all my heartstrings, I decided to branch out and try something new. Honey's favorite thing on earth is peanut butter and chocolate; think Reese's, etc.. so I decided to go that route.

Good thing I did because they were a hit with everyone, including me! I couldn't keep myself out of the dough... and the cookies? Fuhgedaboudit. (that was for you Honey) :)

2 teaspoons egg replacer
2 Tablespoons vanilla soy milk
1 1/2 cup white whole wheat flour
3/4 cup whole wheat flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cup packed dark brown sugar
3/4 cup non-hydrogenated peanut butter (think the kind that you have to mix. Costco's Kirkland even has it)
1/2 cup Earth Balance 'butter'
1/2 cup vanilla soy milk
1 Tablespoon pure vanilla extract
1 cup nondairy chocolate chips

In a small bowl, combine egg replacer and the 2 Tablespoons soy milk and whip with a fork until mixed and fluffy.

In a separate bowl, combine both flours, baking soda and salt. Mix to combine.

In a Kitchenaid, or another bowl, cream together brown sugar, peanut butter and Earth Balance. Once combined, add the 1/2 cup soy milk, vanilla and egg replacer mixture.

I heart my Kitchenaid :)

When just combined, begin to add the flour mixture in parts and finally, just before completely mixed, add the chocolate chips.

Put dough in the refrigerator for 30 to 45 minutes.

Preheat oven to 375.

Place parchment paper on baking sheet. Note: I know this is a little 'un chef like' but I totally use the disposable aluminum baking sheets. I pop parchment or tin foil down and can use them over and over again. I find that although thin, the heat is amazingly even; maybe it's just my oven, but it works!

Drop chilled dough in even balls onto the parchment paper and use a fork to create the peanut butter cookie 'criss cross' on top. Bake for 11 to 12 minutes. Remove from oven, cool and enjoy!

These are great by themself; they are also fantastic with ice cream and make a great bribery item for anyone age 4 to 30. Ok, they'll work for any age, that's just specific to Noodle Nose and Honey; hey, sometimes those boys need bribery!


1 comment:

  1. These look so delicious! I can't wait to try them. Also....I am in love with my Kitchenaid too.



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