When I'm invited to a potluck, nine times out of ten I volunteer to bring dessert, and it's usually these peanut butter chocolate chip cookies. Below is the recipe that I've been slowly tweaking for the past dozen years. It evolved from the recipe at the back of this book. And yes, they are vegan!
- 3 cups flour
- 1/2 cup vegan margarine (I use Earth Balance, the whipped kind is best, so 1/4 of a tub of Earth Balance)
- 1 cup sugar
- 1 cup brown sugar
- 1 tsp vanilla
- 2 tsp arrowroot
- 2 tsp water
- 2 cups creamy peanut butter (a typical jar is 16 oz so you're good there)
- a pinch of salt
- 1 package of vegan chocolate chips
- soy or almond milk
Preheat oven to 350 degrees. Set the chocolate chips and milk aside and mix everything else in a big bowl. Once things are mixed, add in the milk a few splashes at a time until the consistency of Play-Doh. It's best to just mix and squeeze it with your hands at this point. Add the chocolate chips last. Roll into ping-pong sized balls and press down slightly onto the cookie sheet. They don't spread out very much so it's ok to put them close together.
Throw them in the oven and since all ovens are different, check them after nine minutes. Most ovens take 10-15 minutes. I've baked these cookies in so many ovens over the years so I'm not going to commit to a set time. You mileage may vary!
I prefer to take them out when the bottoms are golden brown. I let them cool immediately on a cooling rack. Try not to eat too much dough, it's hard to stop once you get going.
Makes about three dozen.