Okay so I’m a not a vegan, definitely not even close if you read my last post entitled, “chicken and dumplings, a confession.” However, I do love my vegetarian/vegan Grit cookbook. I’ve made several recipes and everything has always come out great. One would never guess the cookies below are vegan. Jason likes them very much.
Chocolate chip peanut butter cookies
2/3 cup semi-sweet chocolate chips
3 TBS soy milk (or coffee)
6 TBS peanut butter
1 ½ tsp corn starch mixed with 1 TBS water
1 ½ cup all purpose flour + 2 TBS, whisk in 3/4 tsp baking soda & 1/2 tsp salt
½ cup white sugar
½ cup brown sugar
½ cup (1 stick) margarine melted & cooled to room temperature
½ tsp vanilla extract
Preheat oven to 375°F and line two large baking sheets with parchment paper.
Combine melted margarine and sugars in a large mixing bowl. Cream with beaters until well combined. Add water/cornstarch and vanilla extract and stir to combine. Add flour mixture and stir to combine. When it gets difficult to mix flour, add the soy milk and peanut butter. Stir to combine and add chocolate chips.
Use a tablespoon to drop cookies onto baking sheet. You should be able to fit 12 cookies per sheet. Flatten cookie dough balls slightly with the palm of your hand. Bake 10 minutes or until lightly browned. I use “air bake” baking sheets, so my cookies take about 12 to 13 minutes to bake. I also bake one batch a time and let the left over cookie dough chill in the fridge while the first batch is baking.
Once cookies are done. Carefully slide cookies & parchment paper onto cooling racks. Let cool and then place in tuperware container to store.
Yield 24 cookies.
Filed under: Food
