Well, wasn't I surprised when these unsuspecting recipes resulted in perfect cookies! Really, it's true! They both have the perfect texture - thick and chewy; and taste amazing - not too sweet but with a lot of peanut butter and chocolaty flavour!
Although I wouldn't call these cookies "healthy", they are a "healthier" version of the standard cookie recipe, using only minimal sugar and maple syrup :) Both cookies will work well with whole wheat flour...and if you'd like to make a wheat-free version, you can substitute spelt flower - just add an extra 1/4 cup!
What else can I say to convince you to try these babies!? I mean, they're cookies!! But if you need an extra vote of confidence - I'll tell you that I'm currently on vacation right now, visiting family out East. We arrived here on Sunday evening with a double batch of both cookies, since then I've made another two double batches of the chocolate chip cookies...it's only Friday people!! Believe me, you (and your guests) will love them!!
TIP! - Once your cookies have cooled, tear up a couple pieces of bread and put them in the container with your cookies. This will guarantee soft and chewy cookies everytime!!
Peanut "Better" Cookies
Ingredients
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 tbsp sugar
1/4 tsp salt
1/3 cup + 1-2 tbsp natural peanut butter
1/2 cup pure maple syrup
1/4 tsp blackstrap molasses (adds a buttery flavour, but not critical)
1 tsp vanilla extract
3 tbsp canola oil
Directions
- Preheat oven to 350 degrees.
- In a bowl, sift in the flour, baking powder and baking soda. Add the sugar and salt, stir until well combined.
- In a separate bowl, combine the 1/2 cup peanut butter with maple syrup, molasses, and vanilla, then stir in the oil until well combined.
- Add the wet mixture to the dry, stir through, as it is coming together, stir in the remaining peanut butter (leaving bits of peanut butter throughout the batter).
- Lightly roll spoonfuls of the batter into a ball and place on a baking sheet (lined with parchment or lightly greased), press with the tines of a fork.
- Bake for 9-11 minutes, until just golden (I usually only need 9 minutes). Immediately (to prevent overcooking) remove from baking tray and place on a cooling rack.
Homestyle Chocolate Chip Cookies
Ingredients
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup sugar
1/4 tsp salt
1/3 cup pure maple syrup
1/4 tsp blackstrap molasses
1 - 1 1/2 tsp vanilla extract
1/4 cup canola oil (a little generous)
1/3 cup non-dairy chocolate chips (most are non-dairy actually!)
Directions
- Preheat oven to 350 degrees.
- In a bowl, sift in the flour, baking powder and baking soda. Add the sugar and salt, stir until well combined. Add chocolate chips and stir well.
- In a separate bowl, combine the maple syrup, molasses, and vanilla, then stir in the oil until well combined.
- Add the wet mixture to the dry, stir through until just well combined (do not overmix).
- Place spoonfuls of the batter on a baking sheet (lined with parchment or lightly greased) - you may need to lightly roll the batter so that it sticks together well, then lightly flatten.
- Bake for 9-11 minutes, until just golden (I usually only need 9 minutes). Immediately (to prevent overcooking) remove from baking tray on to a cooling rack.
Enjoy!
Both recipes are from Dreena Burton's Vive le Vegan!
