Vegan Chocolate Peanut Butter Cookies Recipes

VEGAN PEANUT BUTTER COOKIES

Steps:

• In a small bowl, whisk together the flaxseed meal and water. Let sit 10 minutes (this creates a flax "egg"). In a separate, medium bowl, whisk the brown sugar, granulated sugar, all-purpose flour, baking powder, baking soda, salt, and cinnamon until smoothly combined.
• Add the peanut butter, vanilla, and flax egg. Whisk again until the dough is smooth and the peanut butter has completely blended into the batter. As the batter thickens, switch to a rubber spatula or spoon as needed. Place the dough in the refrigerator to chill for 30 minutes.
• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
• Shape and roll the cookies: Place the sugar in a shallow bowl (a pie plate works well). Remove the dough from the refrigerator. Scoop the cookies by heaping 1 tablespoons of dough and roll into balls that are about 1 1/2 inches in diameter. Roll in the sugar, then place on the baking sheet, leaving 1 to 2 inches of space around each one. With the tines of a fork, make a crisscross indent on each, leaving the cookies fairly thick. (Return the remaining dough to the refrigerator between batches.)
• Bake until the cookies are barely golden at the edges but still just a little underdone in the center, about 8 minutes. Let the cookies rest on the baking sheet for 2 minutes, then gently transfer to a wire cooling rack to finish cooling. Repeat with the remaining dough.

VEGAN DOUBLE CHOCOLATE-PEANUT BUTTER SKILLET COOKIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk flour, cocoa, baking soda, and salt together in a medium bowl.
• Combine water and egg replacer in a small bowl. Mix well and let sit until thickened, about 1 minute.
• Cream vegan butter, white sugar, and brown sugar together in the bowl of a stand mixer until light and fluffy, about 3 minutes. Mix in egg replacer and vanilla. Gradually mix in dry ingredients until combined. Fold in chocolate chips.
• Transfer 1/2 of the dough into a well seasoned 10-inch cast iron skillet. Press down with your fingers to distribute evenly over the bottom of the skillet. Spread peanut butter over the dough. Press remaining dough on top of the peanut butter; it's okay if some peanut butter is poking through.
• Bake in the preheated oven until top is firm to the touch and dry and edges have started to pull away from the sides of the skillet, 35 to 40 minutes.
• Remove from the oven and let cool for 15 to 20 minutes before slicing; cookie will firm up as it cools.

VEGAN CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
• Add the vegan butter and brown sugar to the bowl of your stand mixer and cream them together until smooth.
• Add the peanut butter and vanilla extract and mix in.
• Now add the all purpose flour, cocoa powder, baking soda and salt and mix in with a spoon into a thick cookie dough.
• Add the soy milk and mix in.
• Break off pieces of the dough and roll them into balls. Place them evenly on a parchment lined baking tray. Flatten slightly with a fork.
• Bake for 12 minutes. Allow them to cool and firm up directly on the tray.
• When the cookies are completely cool, add the vegan chocolate or chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted and smooth.
• Drizzle the melted chocolate over the cookies with a teaspoon and sprinkle the crushed peanuts on top.