Peanut Butter Chocolate Chip Cookies


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!

Strawberry Chocolate Chip Shortbread Cookies


My friend Anja made these cookies for Valentine’s Day and posted them on her blog and we just had to make them vegan. They are so easy even my son and husband got in on the cookie action. These are definitely in the Valentine’s Day repertoire going forward.

1.5 oz. freeze dried strawberries
2 1/3 cup flour
3/4 cup powdered sugar
3 sticks of Earth Balance
1 cup mini vegan chocolate chips

Process the strawberries into a powder in the food processor.

Place the strawberry powder into a mixing bowl (I used my KitchenAid Artisan mixer.) Add rest of the ingredients and mix on low until a dough forms.

Line a baking sheet with parchment paper. Make sure it fits flat in the freezer.

Flour a clean surface and a rolling pin. Roll out the dough as thinly as possible. Using a heart shaped (or other shape) cookie cutter, cut out the cookies and place on the baking sheet.

Freeze for 15 minutes (which will prevent the cookies from spreading.)

Pre-heat oven to 350.

Bake 17 to 20 minutes or until the edges brown very slightly. Let cool. Enjoy!