Finally. A vegan cookie that doesn’t provoke the response, “Oh these taste… healthy…”
It’s my baking downfall. I try to healthify recipes by cutting out the butter and oil, maybe throwing in a spoon of applesauce here and there. My poor roommate and friends have taste-tested their fair share of dry, grainy, low-sugar, crumbly desserts.
But I think it’s time I turned over a new leaf and embraced desserts for what they should be. Enter mini peanut butter chocolate chip coconut oil cookies. Is that a long enough name for ya?
Soft. Sweet. Fluffy. Omgoshhhhsdgkjsd. THIS is what cookies should taste like.
You’re going to want to make these.
Mini Peanut Butter Chocolate Chip Coconut Oil Cookies
1/4 cup peanut butter
1/4 cup melted coconut oil
1/4 cup almond/other milk
1/2 cup sucanut (or organic cane sugar)
1 tsp vanilla extract
1 flax egg [1 tbsp flax + 3 tbsp water] Alternatively, use 1 egg
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup chocolate chips
First make the flax egg: combine the ground flax and water in a small bowl and let it sit for a few min.
Meanwhile, using a hand mixer, mix the melted coconut oil, peanut butter, and sucanat until fluffy. If you use sucanut the cookie dough will look a bit more brown.
Next add the flax egg, milk, and vanilla extract to the mixing bowl.
In a separate bowl, combine the flour, baking soda, baking powder, and salt. Combine the dry ingredients with the wet, and then fold in the chocolate chips. Spoon about 1/2 tsp of dough onto baking sheet for mini cookies.
Bake at 375 degrees for about 10 min or until the bottoms/edges are golden.