Alternative titles for this post:
- The Cookies that Almost Didn’t Make It
- Watch out World – Heather’s on a Sugar High
- Kitchen Confidential:When Memories Fail
These cookies almost didn’t happen. I was in my baking groove: cleaning as I went, singing like a maniac and popping the first beautiful batch into the oven.
And that’s when I noticed this:
That would be the baking soda and salt.
That I forgot to put in my dough.
Or should I say, Doh.
Palm to forehead.
perfectionist gal to do but whip up a brand new batch? Oh, and lest you have visions of me dumping the first batch – rest assured that anything containing chocolate and peanut butter will surely be consumed in this household. The baking soda-less cookies are still entirely edible – a bit gummy on the inside but still a cookie, darn it.
I happen to share my home with a cookie monster whose name rhymes with vandrew and has the uncanny ability to decimate a plate of cookies in 9 seconds flat. Which means these cookies will receive the tender loving devouring they deserve.
So, yeah. I bit the bullet and made a second batch of cookies in the name of accurate blog documentation – it’s a hard life, I tell ya.
I’m not going to pretend these cookies are healthy – they’re not.
They’re cookies, dammit.
But they are vegan. And they use whole wheat flour. And if you taste-test just a few too many, you might end up with a sugar high the likes of which legends are made of.
So, if any of those qualities appeal to you – give these a whirl.
Just don’t forget the salt.
Or the baking soda.
Peanut Butter Chocolate Chip Cookies (vegan)
makes ~ 24 -28 smaller cookies or 12-14 big honkin’ cookies
(yeah, I forgot the earth balance in the first ingredient picture – my memory is just kickin a$$ and taking names!)
- 1.75 cups whole wheat flour
- 2/3 cup chocolate chips
- 1/2 cup raw sugar
- 3/4 cup brown sugar
- 1 teaspoon BAKING SODA
- 1/4 teaspoon SALT
- 3/4 cup Earth Balance, melted*
- 3/4 cup creamy peanut butter (unsalted)**
- 1/2 cup almond milk (unsweetened)
- 2 tablespoons blackstrap molasses
- 1 teaspoon vanilla extract
* I measured out 3/4 cup of E.B. and then melted it
** This is not sugar-bomb peanut butter – I’m talking the natural stuff.
1. Mix melted Earth Balance and sugar.
2. Add in molasses, vanilla extract, peanut butter and almond milk, mixing to an even consistency.
3. Combine flour, salt and baking soda.
4. Did you do number 3, Heather? No, you didn’t, did you. Let’s try again.
5. Gradually add the flour mix to the wet ingredients to form dough. Fold in chocolate chips.
6. Scoop dough onto cookie sheet (either greased up or lined with parchment paper or a silicon liner).
If you’re aiming for smaller, regular-sized cookies, use a heaping ice cream scoop. If you’re aiming for some big honkin’ cookies, use 1/3 cup like so:
Once you scoop out your cookies, flatten them just a bit, as they’re not going to spread much.
7. Bake in a preheated oven at 375 degrees F for 9-10 minutes (smaller cookies) or 11-12 minutes (bigger cookies).
They will still be a tad jiggly when you pull them out and just barely brown around the edge. Transfer to a cooling rack and let them firm up.
8. Plate up: stack em up, gobble them down, dunk them in some almond milk – whatever floats your boat!
Results & Conclusions
I like my cookies chewy, and these cookies hit the spot.
They’re full of peanut-buttery goodness without being overwhelming.
And can you ever go wrong with chocolate and peanut butter together? I think not.
… Well, actually you can but that’s a story for another day. It involves some kale and avocado and utter kitchen fail.