So, these cookies are almost vegan -- and could be totally vegan if you didn't add in the chocolate chips. However, my mantra is "the more chocolate, the merrier" -- and what goes better with peanut butter than chocolate, anyway? I think these turned out okay -- I definitely added in everything but the kitchen sink with this recipe. Next round I think I'll work to decrease the sugars a bit as well as not use as much whole wheat flour. Otherwise, pretty wholesome treats, I think!
Nearly Vegan Peanut Butter Cookies
makes 18 cookies
1 1/2 cups whole wheat flour
1/2 cup ground flax seed
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 tablespoons canola oil
3 tablespoons applesauce
1/4 cup honey
1/4 cup maple syrup
1 teaspoon vanilla extract
1/4 cup smooth peanut butter
1/4 cup peanuts, chopped
1/4 cup chocolate chips, chopped
turbinado sugar
1. Preheat the oven to 325 degrees.
2. Combine the whole wheat flour, ground flax seed, brown sugar, baking powder, baking soda, and fine sea salt in a large mixing bowl. Stir together with a fork.
3. Add in the canola oil, applesauce, honey, maple syrup, and vanilla extract. Stir to combine. You may need to mush the dough around a bit to get everything evenly combined.
4. Stir in the peanut butter, chopped peanuts, and chocolate chips.
5. Spoon rounded tablespoons of dough onto a baking sheet. Use a fork to flatten each cookie. Sprinkle with turbinado sugar if desired.
6. Bake for 10-12 minutes, or until golden brown on the bottom.
7. Remove from the oven and allow to cool on a wire rack.
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