Peanut Butter Chocolate Chip Cookies (Dairy-Free and Egg-Free)
I have such happy memories of making criss-crosses on the top of peanut butter cookies while I was a kid. I loved baking with my mom, and I loved developing this recipe–it’s the closest I’ve come to duplicating the taste of the cookies I made with my mom. They are delicious, soft, and peanut buttery.
Peanut Butter Chocolate Chip Cookies (Dairy-Free and Egg-Free)
Author: Super Veggie Mom
Recipe type: Dessert
Cuisine: American
Ingredients
- 2 cups whole wheat flour **
- 1 tsp baking powder
- ½ tsp salt
- ⅓ cup honey or agave syrup (I used honey because it has more antioxidants, but it's not vegan)
- ⅔ - 1 cup raw sugar (depending how sweet you want the cookies to be--my husband liked ⅔ cup, I like a full cup)
- 1 cup + 2 tbsp soft, creamy salted peanut butter
- ¼ cup unsweetened applesauce
- 3 tbsp ground flax meal + ½ cup water (3 flax eggs)
- 1 tsp vanilla extract
- 2 tbsp water
- ½ cup vegan chocolate chips
- sugar as needed to roll balls
Instructions
- Preheat oven to 375 degrees.
- Make flax eggs by mixing flax meal with the water and setting aside.
- Combine all other ingredients except chocolate chips in large bowl and mix well.
- Fold in flax eggs and stir. If the mixture is too sticky to roll into balls, add a little flour. If it's too dry, add a couple more tablespoons of water.
- Add chocolate chips.
- Roll cookie dough into small balls by hand and roll them in sugar before placing on parchment paper-lined cookie sheets.
- Use a fork to press down and make criss-cross impressions on the cookies before baking approx 9 minutes.
Notes
** If you use all-purpose flour instead, omit the 2 tbsp water from the ingredients.
They look and sound yummy. Way yo go!