Chocolate Peanut Butter Chunk Cookies – Drought Friendly – aka vegan

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.

Choc PB Cookies Drought Friendly

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.

Advertisements

Week of Recipes in Review: July 14

Plenty of new recipes coming this week and don’t forget about the previous week’s as well!

Recipe Review July 14

Strawberry Creme Fraiche Cobbler Ice Cream (top left)

Chocolate Chocolate Chip Cookie (top right)

Heirloom Tomato and Mozzarella Salad (bottom left)

Gluten Free Granola Bars (bottom right)

Gluten Free Double Chocolate Peanut Butter Chunk Cookies

Whether you’re gluten free or not, these chocolatey, peanut buttery cookies will soothe your sweet tooth (or, uh, sweet teeth).

Gluten Free Double Chocolate Peanut Butter Chunk Cookies

 

 

Gluten Free Double Chocolate Peanut Butter Chunk Cookies

Yield: 2 dozen cookies

3 tablespoons cocoa powder

½ teaspoon baking soda

1/8 teaspoon kosher salt

1 cup chunky peanut butter

¾ cup dark brown sugar

1 teaspoon pure vanilla extract

1 whole egg plus 1 egg white, whisked

3-ounces chocolate (containing 60% to 68% cocoa solids), chopped into small chip-sized pieces

 

Adjust an oven rack to the middle position and preheat the oven to 325 degrees Fahrenheit.

In a small bowl, mix to combine 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 eggs. Mix to combine. Add ingredients from small bowl and mix until fully combined. Add chocolate and mix until just combined.

Using a spoon, form cookies into 1 ¼ inch sized balls and place, evenly spaced, on a parchment lined sheet pan. Using the back of a fork, gently press balls down to form a disc shape.

Bake for 20 minutes. Remove from oven and let cool completely so cookies can firm up before eating.