Peanut Butter Vegan Cookies
Ok, so I am not Vegan. But there was a time when I was. I even gave the raw food diet a two year try, back when wheatgrass and juicing were my best friends. So I still have an appreciation for the good stuff that can be had or created in the kitchen working with out eggs, butter and occasionally heat.
When my kids and I were was asked to bring something to the PRG climbing team’s bake sale my first thoughts were; needs to be healthy, would be ideal if it stuck with you, no sugar rush, and well, it has to be yummy.
Now, when the science of butter and eggs that hold cookies together goes out the window, you have to find an alternative. Peanut butter makes good sense in that is it sticky and I added flax that’s often used as an egg and oil substitute. And it’s never a bad idea to add some omegas to your intake.
I did a quick search and tried a few recipes I found online, and I think they may have left a few important items out of the recipe… Maybe just a typo or maybe I screwed up, but either way the first few runs were not editable. My first two batches were a complete failure.
Then I found Janae’s recipe. She obviously put in a lot of effort and came up with a great recipe. But I can’t leave things alone and decided to make them a little easier to shape by adding a little extra water mixed with some ground flax seeds. This little addition, and these cookies no longer want to crumble when putting them together on the cookie sheet. And being fast paced by nature, I wasn’t having fun pushing my crumbly cookies back together before I baked them. Plus now they seem to spread ever so slightly and you get the added benefit of flax seeds, which honestly are not fun to eat unless combined with maple syrup and peanut butter!
So here is my modified recipe with a link to the original recipe, thanks to Janae!
Vegan Peanut Butter Cookies
I stuck with Jane’s limited maple syrup and a little brown sugar, because maple syrup is expensive. These cookies were not too sweet for my family, but then our cookies are usually laden with butter and sugar.
- 2 cups whole wheat flour (we prefer
- 1 teaspoon baking soda
- ¾ teaspoon sea salt
- 1 cup crunchy peanut butter (it was what I had in the cabinet, smooth will work well too)
- 2/3 cup maple syrup
- 2 tablespoons brown sugar
- 1/3 cup oil (I used canola)
- 2 teaspoons vanilla extract
- 1 tablespoon ground flax seeds + 3 tables spoons of water (mix well before adding)
- ½ cup dark bitter sweet chocolate chips (note they need to be dark chocolate to be vegan)
Preheat your oven to 350ºF and place your rack in the top third of the oven. Make sure to line your baking sheet with parchment paper. This is an important step! Cookie removal will be successful and a breeze but only if you line your pan first!
Combine the dry ingredients; flour, soda and salt in a small bowl and set aside.
In a large bowl (we used the stand mixer) combine the peanut butter, maple syrup, brown sugar, oil, vanilla and flax seed concoction and mix well.
Add the dry ingredients to the wet mixture and stir until the flour disappears. Then stir in chocolate chips.
Scoop the dough with a rounded tablespoon making sure to pack the spoon well, sort of like when working with brown sugar. Place cookies about 1 inch apart on your parchment lined baking sheet. Use a fork to flatten the cookies, making the traditional crisscross patterns peanut butter cookies are known for. Clean the fork often, as you work, because a sticky fork is no fun and makes really messy cookies.
Cook on the top rack, one tray at a time, for about 14 to 16 minutes.
Makes about 30 cookies.