Chocolate Peanut Butter Cookies
1 1/2 cups firmly packed brown sugar
3/4 cup cocoa peanut butter (I use Peanut Butter and Co. Dark Chocolate Dreams)
1/2 cup vegan margarine (I use Earth Balance)
3 tablespoons nondairy milk (I use soy milk)
1 tablespoon vanilla extract
1 egg substitute, prepared (I use EnerG Egg Replacer)
1 3/4 cups all-purpose flour
1 tablespoon cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1. Preheat oven to 350 degrees F. In a bowl, combine brown sugar, peanut butter, vegan margarine, nondairy milk, and vanilla. Mix until well combined. Add egg substitute.
2. In another bowl, combine flour, cocoa powder, baking soda, and salt. Mix the flour mixture into the peanut butter mixture until well combined. Drop cookies with spoon onto ungreased cookie sheet.
3. Bake for 10 minutes. Remove from oven and allow to cool. The inside may look like they are not quite done, but they are! And, of course they will continue to cook a bit more after you take them out.
Source of recipe: Found a basic peanut butter cookie recipe online and made a few changes.
SO HOW'D IT GO?
i'm so glad you liked this. i definitely added a bunch more milk than that as well. this was based off of a recipe from the internet and i made a few tweaks to it. i was almost brand new a veganizing recipes but i think this would be great if you went ahead and added even more milk and thus make cupcake batter.
Yeah, that's all it really needed. I've noticed a lot of vegan recipes I try seem like they have way too much flour in them but in the end they come out fine. I like playing with recipes myself. The second time I made these I actually used 1/4 cup applesauce instead of the egg replacer and dark chocolate cocoa powder. I have a sweet and dark tooth like none other. ;D
i'm so glad you liked this. i definitely added a bunch more milk than that as well. this was based off of a recipe from the internet and i made a few tweaks to it. i was almost brand new a veganizing recipes but i think this would be great if you went ahead and added even more milk and thus make cupcake batter.
These were really good! ;)b
My only complaint was the batter appeared like it had too much flour and so I had to add a little more milk to get it all mixed in and even then it was really thick, almost like bread dough consistency.
I only recently became vegan and so was not used to my cookies not spreading like my old recipe for these would...but these cookies went over really well with my niece and a bunch of people at work.