I usually use Enjoy Life mini vegan chocolate chips but I also love to use regular size vegan chips. Shiloh makes them and so does Whole Foods. Today we made our dense and chewy peanut butter chocolate chip for cookie Saturday!
makes about 24 cookies using a 3 tablespoon ice cream scooper
1 3/4 cups whole wheat pastry flour
1 cup vegan cane sugar
1/4 cup vegan brown sugar
1 teaspoon vanilla powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup peanut butter (room temperature)
4 flax eggs (1 flax egg = 1 tablespoon ground flax meal + 3 tablespoons water)
1/2 cup sunflower oil
1 cup vegan chocolate chips
Preheat oven to 350. Line a baking sheet with parchment paper. Whip up the flax eggs and set aside.
Sift the flour into a big mixing bowl and add all of the dry ingredients. Mix together with a fork. Add the peanut butter, flax eggs, and oil and mix well. Add the chips and mix thoroughly.
Using the ice cream scooper, pack the dough into the scooper by pressing it against the side of the bowl to keep the chips in the scooper. Scoop the cookies onto the baking sheet and bake for about 30 minutes until just browning. Enjoy!
