Best 3 Worlds Best Vegan Peanut Butter Chocolate Chip Cookies Recipes
Have you ever yearned for a delightful, melt-in-your-mouth cookie that satisfies your sweet cravings without compromising your ethical and dietary choices? Look no further! In this comprehensive guide, we embark on a culinary journey to uncover the secrets behind the most delectable vegan peanut butter chocolate chip cookies. Get ready to tantalize your taste buds with a symphony of flavors that will leave you wanting more. Prepare to unveil the perfect balance of chewy and crispy textures, the harmonious blend of peanut butter and chocolate, and the guilt-free indulgence of a truly remarkable vegan treat. So, gather your ingredients, preheat your oven, and fasten your aprons, as we delve into the world of exquisite vegan baking.
Let's cook with our recipes!
PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN
GREAT...the name says it all.
Provided by KATHY
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.
- Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips.
- Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.
- Bake for 10 minutes.
Nutrition Facts : Calories 280.6 calories, Carbohydrate 32.2 g, Cholesterol 35.8 mg, Fat 15.7 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 250 mg, Sugar 18.2 g
PEANUT BUTTER CHOCOLATE CHIP COOKIES
I love these rich, very sweet, addictive cookies. I adapted this recipe from one I found and loved on allrecipes.com. I have altered it somewhat to suit my tastes and my preferred baking techniques but this is based on the recipe known there as Aunt Cora's World's Best Cookies. Cook time is per batch, cooking one sheet at a time.
Provided by HeatherFeather
Categories Drop Cookies
Time 30m
Yield 36-48 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F.
- Have ready at least 2 baking sheets lined with parchment paper.
- Cream butter until smooth.
- Add peanut butter and both sugars and beat until combined well.
- Add egg and beat well.
- Stir in flour and baking soda gradually until well combined.
- Stir in chocolate chips by hand.
- Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
- Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
- Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
- Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
- Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
- These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).
Nutrition Facts : Calories 206.1, Fat 11.9, SaturatedFat 5.8, Cholesterol 23.9, Sodium 75.4, Carbohydrate 24.2, Fiber 1.2, Sugar 17.2, Protein 3.3
WORLD'S BEST VEGAN PEANUT BUTTER CHOCOLATE CHIP COOKIES
I have a recipe in my box so old and used it's hard to read so I've decided to copy it here for all eternity. Originally a non-vegan recipe, I've modified it over the years to match my healthier lifestyle. If you don't have turbinado sugar, brown sugar will do. And yes, all purpose flour *will* work, but whole wheat pastry flour is better for you. If you do decide to use AP flour, omit the soy or almond milk. I'm embarrassed to say that I've never actually counted the cookies this recipe makes as the size I make depends on my need for chocolate on a given day. I'll guess it's 3 dozen, YMMV. Hope you enjoy this recipe as much as my family does.
Provided by joop9182
Categories Chocolate Chip Cookies
Time 15m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Preheat your oven to 350.
- Mix Egg Replacer with water until very smooth and set aside. I love BRM but if you have a different favorite egg substitute, use that.
- Cream the margarine and peanut butter together.
- Add the sugar and egg replacer, add the soda, salt and vanilla.
- When all is smooth, add in the flour. Whole wheat pastry flour is much dryer than normal all purpose flour, so once it's been incorporated, add in 1/3 cup of soy or almond milk a bit at a time until you have a smooth dough.
- Turn in your chocolate and nuts, if desired.
- Bake (preferably on a pizza stone) at 350 for 8-10 minutes.
Tips:
- For chewier cookies, chill the dough for at least 30 minutes before baking.
- Use a cookie scoop to ensure uniform cookie sizes and even baking.
- Don't overmix the dough, as this can result in tough cookies.
- Bake the cookies until the edges are golden brown and the centers are set, but not overbaked.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Conclusion:
These vegan peanut butter chocolate chip cookies are a delicious and satisfying treat. They are perfect for any occasion, from a simple snack to a special dessert. With their chewy texture, rich peanut butter flavor, and gooey chocolate chips, these cookies are sure to be a hit with everyone who tries them. So next time you're craving a sweet treat, give these vegan peanut butter chocolate chip cookies a try. You won't be disappointed!
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