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Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

Gina Howe


  • 1-¾ C unbleached, all-purpose flour

  • ¾ tsp. baking soda

  • ¾ tsp. salt

  • 1-½ tsp. Ener-G Egg replacer or similar product (equivalent to 1 egg)

  • 2 Tbsp. water

  • 1 C firmly packed light brown sugar

  • ¾ C creamy peanut butter

  • ½ C plant butter (recommended: Earth Balance)

  • 3 Tbsp. plant milk

  • 1 Tbsp. vanilla extract

  • ½ C ground peanuts or walnuts (optional)

  • ½ C vegan chocolate chips (optional but recommended)


Preheat oven to 375 degrees F.

Line 2 cookie sheets with parchment paper (or use nonstick baking sheets).

Combine the flour, baking soda, and salt; set aside.

In a small bowl, whip the egg replacer and water together vigorously until thick and creamy.

In a large mixing bowl, combine the brown  sugar, peanut butter, vegan butter, plant milk, and vanilla. Beat at  medium speed until well blended. Add the egg replacer mixture and  combine; then the flour mixture. If the dough is

very  stiff, add a small amount of plant milk to achieve the desired  consistency. Add the ground nuts and mix just until blended; then fold  in the chocolate chips.

Spoon 2-3 Tbsp. of  dough onto the cookie sheets, spacing 2” apart. (A small cookie scoop  works well.) Flatten the cookie dough slightly with a fork to create a  crisscross pattern, if desired.

Bake for  10-12 minutes or until baked through and just beginning to brown. Do not  overbake. Remove from oven and let cool on the cookie sheet for 3-5  minutes before transferring to a wire rack to cool. Adapted from The Joy  of Vegan Baking

These cookies were adapted from a recipe I found in the Joy of Vegan  Baking by Colleen Patrick-Goudreau. The only alteration I made to the  original recipe was to reduce the brown sugar by ¼ cup, as I believed 1  cup to be enough sweetness for these cookies. I also opted to make  larger cookies as I prefer them with a softer center.

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