In the mood for something a little sweet and chocolatey? But healthy, right?!, because chocolate is an antioxidant and peanut butter is full of protein… right… YES! Try these Chocolate Peanut Butter Chunk Cookies. Another recipe from our continuing Drought Friendly Recipe project.
Vegan Chocolate Peanut Butter Chunk Cookies
Yield: 14 cookies
1 tablespoon flaxseed meal (ground flax seed)
5 tablespoons water
½ cup all-purpose flour
¼ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon kosher salt
1 cup chunky peanut butter
1 cup dark brown sugar
1 teaspoon pure vanilla extract
Adjust an oven rack to the middle position and preheat the oven to 375 degrees Fahrenheit.
In a small bowl, mix to combine the flax seed and water. Stir and let rest for at least 5 minutes.
In a small bowl, mix to combine flour, cocoa powder, baking soda and salt.
Mix the peanut butter with the brown sugar on low speed in a stand mixer using the paddle attachment for approximately 3 minutes. Add in the vanilla and flax/water mixture. Mix to combine. Add flour/cocoa mixture and mix until just combined, approximately 1 minute. The texture should be like play-doh. (Do not over mix.)
Using your hands, form cookies into 1½-inch sized balls and place, evenly spaced, on a parchment lined sheet pan. Place no more than 9 per sheet tray.
Bake for 20 minutes.
Remove from oven. Using the back of a flat spatula, gently press cookies down to form a disc shape.
Let cool completely on sheet pan so cookies firm up before eating.