Peanut Butter Chocolate Chip Cookies
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.