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.
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.
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
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?
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
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.