Ingrédients pour Vegan Peanut Butter Chocolate Chip Cookies
- All Purpose Flour
- Old Fashioned Oats
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup creamy peanut butter
- Vegan Margarine
- ½ cup packed brown sugar
- Maple Syrup
- Egg Substitute
- Vanilla Extract
- Chocolate Chips
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Comment préparer Vegan Peanut Butter Chocolate Chip Cookies
- Preheat oven to 350°F (175°C). Grease two large baking sheets.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup rolled oats, ½ teaspoon baking soda, ½ teaspoon salt, and ¾ cup carob chips.
- In a separate large bowl, cream together ½ cup creamy peanut butter, ½ cup granulated sugar, ½ cup brown sugar, ½ cup vegan margarine (softened), 2 tablespoons flaxseed meal mixed with 6 tablespoons water (flax egg), and 1 teaspoon vanilla extract using an electric mixer until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients in two additions, mixing until just combined. Be careful not to overmix.
- Cover the dough and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to meld and the dough to firm up slightly.
- Roll rounded tablespoons of dough into 2-inch balls.
- Place the dough balls onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your warm, gooey vegan peanut butter chocolate chip cookies!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
55g
Fat
8g
Carbs
7g