A classic crowd pleaser – if you want to share, that is!
Prep and Cooking:
Makes: 24-30 cookies
1 cup natural crunchy peanut butter – or substitute whatever nut butter or nut butter blend you like or have on hand
*if you are using smooth nut butter, add ¼ cup chopped nuts
½ cup light coconut sugar or cane sugar
½ cup brown sugar
2 tsp vanilla extract
½ cup plant-based butter – you can substitute coconut oil, however the cookies will have a different texture and taste
2-3 tbsp plant-based milk or cream
1 ½ cups flour – use a gluten-free blend if needed
1 tsp baking soda
1 tsp baking powder
pinch of salt
pinch of cinnamon
1/3 cup chocolate chips
¼ cup finely chopped peanuts (optional for extra crunch)
Preheat over to 350°F and line two baking sheets with parchment paper.
In a large mixing bowl, combine peanut butter, sugars, vanilla, and butter. Cream the ingredients together until blended and no lumps remain and set aside. In a separate bowl, combine; flour, baking soda, baking powder, salt, and cinnamon. Blend until all dry ingredients are incorporated.
Gradually add the dry ingredients to the wet. Stir to combine adding milk or cream 1 tbsp at a time as needed. The dough should be soft and easily hold a ball shape. Add chocolate chips and additional nuts and stir to incorporate.
Roll dough into golf ball sized rounds and, using a fork, press the cookies into a round, flattened shape. If the cookies split, simply press the edges back together using your hands.
Bake for 15-20 minutes. The cookies should have a golden brown edge and bottom when done. It can be difficult to see this as the cookies are a golden colour to begin with. You can check for doneness by using the edge of a fork or small spatula to lift a cookie gently to check the bottom. The cookies may break when you do this so only check one and do so gently, keeping in mind that a broken cookie is usually the baker’s treat.
Allow the cookies to cool completely and store in an airtight container for up to one week.
Tips & Variations:
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