Peanut Butter-Chocolate Cookies

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"Peanut Butter-Chocolate Chunk Cookies" - New Recipe

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Feb 16, 2006
This recipe will be available in the next version of the free vegan cookbook (e-book published by Vitalita):

Desserts of Vitality: Extraordinary Non-Dairy Desserts

PEANUT BUTTER-CHOCOLATE CHUNK COOKIES

Recipe By :Mark Foy

Serving Size : 24 Preparation Time :0:35

Categories : 06-Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------

     DRY INGREDIENTS

  1 1/2 cups brown rice flour -- (or spelt flour)
   1/2 cup sorghum flour -- (or spelt flour)
   1/4 cup soy flour -- (or spelt flour)
   1/4 teaspoon sea salt
   3/4 teaspoon baking soda
   1/2 teaspoon baking powder -- (double acting)
  1 teaspoon cinnamon -- (or nutmeg for something different)

   WET INGREDIENTS

   3/4 cup maple syrup
  1 cup peanut butter
  1 cup unrefined granulated sugar -- (such as Rapadura or Sucanat) (or any granulated sugar)
   1/2 cup vegetable oil spread, non-hydrogenated
  1 tablespoon vanilla extract
   ---
   1/2 cup chopped peanuts
  85 grams chocolate, bittersweet, dairy-free -- cut in chunks (about 3/4 cup when cut) (or 3/4 cup dairy-free chocolate chips)

Preheat oven to 350 degrees F (175 degrees C).

Put parchment paper down on a baking sheet (if you don't have parchment paper, you can oil your baking sheet). Cookies can even stick a little to a non-stick baking sheet which messes up the cookies, so I greatly prefer parchment paper because it always makes for very easy removal.

DRY INGREDIENTS

Combine dry ingredients in a large bowl.

WET INGREDIENTS

If you have a strong food processor, blend wet ingredients in a food processor; otherwise, beat the wet ingredients in a bowl by hand or using a powerful mixer.

FINISHING

Add the dry mixture to the wet mixture. Process the dry into the wet using the food processor (if the processor can handle it), by hand, or using a powerful mixer.

Place dough in a bowl and mix in the chopped peanuts and chocolate chunks (could be almost like kneading depending on the consistency of your dough).

Form balls of dough and place on the cookie sheet (or sheets).

Bake for about 15 minutes. To prevent the bottoms of the cookies from burning, you may like to place an extra cookie sheet near the bottom of the oven to protect the main cookie sheet from the oven heating element. When the cookies are finished, they will brown just slightly on the bottom. When removing the cookies sheets from the oven, place them on a heat resistant cooling rack (or other elevated surface) so that air can circulate underneath the sheet.

After removing cookies from oven, let them sit for a couple minutes before removing them from the cookie sheets. This allows them to firm up for easier removal.

Cookies freeze very well.

VARIATIONS:

- Alternative flavorings can be added such as: amaretto or other liqueur, carob, cardamom or other spices, etc.

Per Serving (excluding unknown items): 235 Calories; 12g Fat (45.5% calories from fat); 5g Protein; 28g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 176mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Fat; 1 Other Carbohydrates.