Sunday, December 8, 2013

Soft Vegan Peanut Butter Chocolate Chip Cookies


December is here! Let the holiday baking begin! These cookies are not festive per se but they are darn delicious, easy, and quick to make. They are so soft and not too sweet - honestly, we ate a few for a breakfast-on-the-go one morning. Shhh!


Soft Vegan Peanut Butter Chocolate Chip Cookies
adapted from Fat-Free Vegan Kitchen
Makes 20 cookies 

Ingredients
1/2 cup natural peanut butter
1/4 cup brown sugar
1/2 cup cane sugar
3/4 cup mashed banana
1 cup unbleached AP flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1 pinch salt
1/4 cup non-dairy chocolate chips

Directions
Preheat oven to 375. Line 2 baking sheets with parchment or a silicone mat.
Cream together the peanut butter and sugars with a mixer or by hand. Add the mashed banana and mix until creamy.
In a separate bowl, combine the flours, baking powder, and salt. Add the flour mixture to the peanut butter a little at a time until totally absorbed. Add the chocolate chips and mix until combined but don’t over mix.
Drop by rounded tablespoons onto prepared pans, about 2 inches apart. These cookies maintain their shape through baking so manipulate those babies before putting them in the oven if you want a flatter cookie. Bake for about 10 minutes, until bottoms are golden brown. Remove and let cool before serving.


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