Sunday, November 20, 2011

Peanut Butter Chocolate Chip Cookies

Remember when I said that I have two new favourite vegan cookie recipes? Well this is the other one. I love that they're thick and don't spread much. These ones are softer and maybe a bit chewier than my other favourite. Having one or two after dinner is the perfect satisfying dessert, and they're great straight out of the freezer.

I've made them with whole wheat pastry flour and also with spelt flour - and I would definitely recommend only using whole wheat pastry flour. Spelt made them too soft and they spread more. I thought it would be a great idea to make them with cacao nibs instead of chocolate chips - bad idea!! I have a huge container of the spelt cacao nib peanut butter cookies that has been in my freezer for months. I'm trying to work my way through them (this is a clear indication that it was a bad experiment) but it's taking forever.

I love Abby's little pink nose.

If this sounds good, you might also like:
Peanut Butter Squares with Milk Chocolate and Oats
Lazy Girl's Chocolate Chip Blondies
Dark and Dangerous Triple Chocolate Cookies
Peanut Butter Chocolate Pillows

Peanut Butter Chocolate Chip Cookies
Adapted from 101 Cookbooks and (never home)maker

Makes 24

2 cups whole wheat pastry flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup natural peanut butter
1 cup maple syrup
5 tbsp extra virgin olive oil
1 1/2 teaspoons vanilla extract
1 cup chocolate chips

Preheat oven to 350F degrees. Place racks in the top third.

In a medium mixing bowl combine the flour, baking soda, and salt. in a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla. Stir until combined. Pour the flour mixture over the peanut butter mixture and stir until barely combined - still a bit dusty looking. Stir in the chocolate chips, but don't overmix. Let sit for five minutes, give one more quick stir, just a stroke or two. Now drop by heaping tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently to flatten a bit, with a silicone spatula or the back of your hand (if the dough is sticky then wet your hand). Bake for 10, maybe 11 minutes - but don't over bake or they will be dry. Let cool five minutes and transfer to a cooling rack.


Joanne said...

Maybe you could sandwich some ice cream in-between the ones you don't LOVE. This way (a) you get to eat ice cream and (b) you'll get rid of two in one shot!

Katie said...

Looks delicious, thanks for sharing!

ZestyVegan said...

I've been looking for another vegan chocolate chip cookie recipe. My last one didn't turn out. The peanut butter is a plus. I'll give it a try.

Hannah said...

This recipe rocks! Between the whole wheat flour and maple syrup, they sound like straight up health food to me (but so much more tasty, no doubt). ;)

Xiaolu @ 6 Bittersweets said...

Oh yum -- PB cookies are the very first things I ever baked so they have a special place in my heart :).

Eschelle said...

I am making these right now heehee :)

kristen @ verbs and vignettes said...

is that what they look like cooked?! they look incredible.

i just found your site this week when i was in search of a lentil / sweet potato soup. your recipe was a great starting point, so i wanted to say thanks! :-) the rest of your recipes look great, too.

eatme_delicious said...

kristen: Yup that's what they look like baked. :) You could eat the dough raw too though like dough balls mmm. Glad the soup recipe helped inspire you! :)

Anonymous said...

Your Abby is adorable, and I am so with you on how cute a cat's nose is. We have 3 cats, and only one has a candy pink nose.