Vegan Peanut Butter Chocolate Chip Cookies
Vegan peanut butter chocolate chip cookies are chewy, delicious, made with pantry staples, and are dairy free!
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Servings: 20
Ingredients
- 1 tablespoon chia seeds
- 2 ½ tablespoons water
- ¼ cup whole wheat pastry flour or all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 2/3 cup maple sugar or light brown sugar
- ¾ cup creamy peanut butter
- 1/3 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment or a silpat.
- In a small bowl, mix together chia and water. Set aside.
- In a separate medium bowl, add flour, baking soda, baking powder, and salt and mix well.
- Add sugar and incorporate throughout. Add peanut butter and chia mixture and mix dough well as it thickens. Fold in chocolate chips.
- Scoop heaping tablespoons of dough, roll into balls (~1 ½ inches diameter), and place on baking sheet. Repeat with remaining dough, spacing dough 1 to 2 inches apart.
- With the tines of a fork, make a hatchmark/crisscross indent on each ball of dough, but leave the cookies thick.
- Bake till lightly golden at the edges and a little underdone in the center, 8 to 9 minutes. Transfer to a wire rack to cool.
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Notes
Note: cookies stay fresh in an airtight container at room temperature for 3 days.
Note: To freeze dough, prepare dough through step 5 but place baking sheet in the freezer. Once solid, store the dough balls in a resealable freezer bag up to 3 months. To cook, thaw in the refrigerator then continue with step 6.
Note: To freeze dough, prepare dough through step 5 but place baking sheet in the freezer. Once solid, store the dough balls in a resealable freezer bag up to 3 months. To cook, thaw in the refrigerator then continue with step 6.