These cookies are serving as my “re-introduction” into vegan baking. Of course, I love me some rich creamy buttercream and tiramisu cupcakes (do I ever!), but vegan baking is a nice change because it challenges me in the kitchen! Sometimes I get stuck in a rut of same ol’ cupcakes and cookies…so a little change is always fun.
Plus, you could give these chunky chocolate peanut butter cookies to anyone and I guarantee they’d never know the difference.
Because these are “healthy”, they clearly serve as a nutritious afternoon snack…
They’re definitely more chocolately than anything else and you could totally sub out the peanut butter for almond butter if that’s what you have on hand. As for me though, I’ll be a chocolate peanut butter girl until death. It’s just who I am.
After chowing down on a few of these bad boys yesterday afternoon, I got the genius idea that they would even be BETTER as ice cream sandwiches! So, I’m scooping some vanilla ice cream and freezing them for dessert this weekend. As much as I love cookies, I reaaaaaaally love ice cream sandwiches.
Oh, by the way! Check out this retro mixer I got at the thrift store last week for four dollars!
I can’t wait to make buttercream with it while wearing my sparkle heels, which are actually more comfortable than expected. Yesterday when they arrived, I immediately put them on with my yoga clothes, finished baking these cookies then sat down to blog. Love.
Happy Friday to you!
Vegan Chunky Chocolate Peanut Butter Cookies
adapted from Eat, Drink and Be Vegan
makes about 16 cookies
1 cup spelt flour
1/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup cocoa
1/4 cup maple syrup
1/4 cup canola oil
2 T peanut butter
1/4 cup roasted peanuts
1/4 cup chocolate chips
Preheat oven to 350 degrees.
Sift together your spelt flour, cocoa powder, baking powder, baking soda and salt. Add sugar and stir to combine. It’s important you sift when you use spelt flour because it’s a bit denser than other flours and you don’t want rock-cookies.
In another bowl, whisk together the maple syrup, canola oil and peanut butter. Pour into dry ingredients and add the peanuts and chocolate chips.
Scoop into small balls and place on a lined cookie sheet, pressing down gently. Bake for 10-12 minutes then cool on the baking sheet for 10 more minutes.