Wednesday, March 27, 2013

dark chocolate chip PB cookies

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Justin doesn't ask for much when it comes to baking and cooking- so when he makes a special request I am more than happy to make it happen. Last week while I was testing out a raw chocolate cream pie recipe Justin had mentioned he hoped I was making cookies. Not one to say no to a cookie , a few day's later I was home bound, thanks to a Spring Snow Storm and got straight to work making cookies. 
These cookies are a combination of Justin's 2 favorite cookies -
 the peanut butter cookie & chocolate chip cookie.
As you all know peanut butter and chocolate are a match made in heaven, like Justin and I they are simply meant for one another - the perfect pairing.


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Not overly sweet, just sweet enough which allows the peanut butter to really shine through, these cookies quickly became a new favorite. Once baked the cookies remain soft after a couple of days (if they last that long!). Justin and I both prefer a softer cookie versus a crunchy cookie.

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Growing up my Mom would religiously either make Toll house chocolate chip cookies or peanut butter cookies with the perfect criss cross on the top of each cookie. My favorite part of cookie making is eating the cookie dough - not the safest thing considering the cookie dough of my childhood contained egg, but now no worries! Vegan cookie dough is worry free - eat as much as you'd like, just make sure to save some dough for a couple of baked cookies to dunk in your almond milk
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Speaking of cooking dunking - I use to love the cookie crumbs that would fall to the bottom of the glass to be gobbled up at the end of a dunking session. It was always a bummer though when half my cookie would fall into the milk from an over zealous dunk, then you would be fishing for your cookies instead of dunking.

What was your fondest cookie memory growing up- do you love cookies just as much as Justin and I do?

Are you a cookie dunker?

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 Dark Chocolate Peanut Butter Cookies
makes 12 cookies

you will need:
1 Cup Whole Wheat Pastry Flour *note: I used stone ground, if you find the dough to be a little too "wet" add an additional 1/4 - 1/2 cup of flour
1/2 tsp baking powder
1/2 cup peanut butter
1/2 cup agave
1 flax egg (1 tbsp flax + 3 tbsp warm water)
1/2 tsp pure vanilla extract
1/2 cup vegan dark chocolate chips

assembly:
pre heat oven to 350*

In a mixing bowl add flour and baking powder - mix well. Add peanut butter through vanilla extract and stir until dry ingredients are well moistened. Fold in dark chocolate chips.

On a cookie sheet drop dough by the tablespoon (I used 2 cookie sheets, 6 cookies per sheet). With the tines of a fork dipped in flour press a criss cross pattern on the cookies.

Bake in a 350* pre heated oven for 10-12 minutes or until cookies begin to turn golden - rotating cookie sheets half way through baking.  

Remove from oven and allow to cool on cookie sheets. Store in a airtight container for up to 3 days.

Enjoy!
 

20 comments:

  1. these look marvelous! i think cookies are the perfect dessert, because they are little servings of something delicious. i remember eating chocolate chip cookie dough when my mom and i made cookies, too. now, it's definitely worry free. i was never a dunker, though.

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  2. I am definitely a dunker who also prefers soft cookies!
    These pictures are great! Your photography has gotten so impressive in the last few months! And that straw, I swoon.

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    1. You are the SWEETEST Shannon :)....aren't those straws awesome, gotta love etsy!

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  3. I'm totally a cookie dunker and when younger I had specific cookies for said dunking- nothing was worse than a cup to small to fit the whole cookie in! All of those cups belong to my parents though, I still need to invest in a new one myself ;) Speaking of which those cookies are ginormous and that is awesome :) Perfect flavour combo too!

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  4. Just made these! They are great! Thank you so much for sharing this recipe!

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    1. Thank YOU so much for letting me know you liked them!

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  5. Woo hoo! I had created my own PB/CC recipe years ago just because I crave the flavor combo, but this one sounds much better. I prefer my cookies on the soft & chewy side, and yes - I love to dunk ;-)

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  6. Thanks for this recipe! It's much more cost effective and is easy to make. Keep these recipes coming.... :)

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  7. Such a simple recipe! In love! I thought it was sea salt on top of the cookies.... which I might just have to use instead of flour! xx

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  8. Those cookies look perfectly soft and chewy! I'm not really one to go for cookies as a treat, but I do enjoy a good peanut butter cookie. I never used to dunk my cookies either until I went to India and everyone did it there - it has to be a crisp biscuit dunked in milky chai for me to like it!

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  9. Making these for a gaggle of kids at my house. My batter seemed really wet so I added an extra 1/2 cup of flour then rolled them in raw sugar. OH MAN! The kids are going crazy! xx

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    1. Thanks for the feedback Somer! I made a note on the recipe- LOVE the idea of rolling in sugar- genius!

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  10. These sound amazing! Definitely on my to-do list. Thanks for the recipe!

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  11. These cookies are definitely speaking my language! I am a huge fan of eating the cookies dough - and I always tell people it's the best part of vegan baking. :)

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  12. That might be the most romantic cookie post I've ever read :) And I agree with what VeganFling said above- I love that you can eat the dough cause it's veegan!

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  13. I sure wish I had one of these for dessert right now!

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  14. Is there a gluten free version you recommend? this looks absolutely delicious.

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    1. I have yet to try a gluten free version- I would be more than happy to test out the recipe with a gluten free flour blend for you and report back I have some time this weekend :)

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    2. I made a batch of these this morning with King Arthur Gluten Free Baking Mix - 1 1/2 cups of Gluten Free Baking Mix and baked for about 15 minutes. I would say it would be safe to use your favorite GF flour blend :)

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