Vegan Chocolate Peanut Butter Cookies
This is what I like. That deep, deep dark chocolate flavor in a cookie. A peanut butter twist? Even better! After baking so long with milk chocolate from my chocolate Easter bunny. I was craving something more dark chocolate and preferably vegan. I came across this recipe, and it. is. goooooood. Even my co-workers have asked for the recipe and have baked them as well.
Taste: 5 out of 5
Consistency: 4 out of 5
Overall appeal: 4.5 out of 5
Chocolate Peanut Butter Cookies: Chocolate Covered Katie
- 1 cup spelt, white, or oat flour
- 6 tbsp cocoa powder
- 6 tbsp sugar, unrefined if desired
- ¼ tsp baking soda
- ¼ tsp salt
- 1⁄4 cup veg or melted coconut oil
- 3 tbsp milk of choice
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- mini or regular chocolate chips, optional
- peanut butter or allergy-friendly sub
- For easier handling, freeze about 10-15 blobs of nut butter (about 1/2 tsp each) before beginning.
- Preheat oven to 325 F. In a large bowl, stir first 5 ingredients. You can also add some mini chocolate chips if desired. Add remaining ingredients except nut butter.
- Stir to form a batter. Scoop into balls with a cookie scoop – if it’s too wet, refrigerate dough until firm enough to form balls. Smush a frozen ball of nut butter into the center of each cookie, then re-roll. If desired, press some chocolate chips into the tops.
- Bake 10 minutes – they should look underdone when you take them out of the oven. Allow to cool for 10 minutes before handling, during which time they will firm up. If the cookies haven’t flattened, feel free to press down gently with a spoon. Store leftovers in a covered container, 2-3 days.